By Paul Molinari When scale, accuracy, control, and smarter reporting matter, those old spreadsheets fall short. Inventory software picks up where spreadsheets leave off. If your managers have always used spreadsheets to track restaurant inventory, you know they (the spreadsheets) cover the basics pretty well: The layouts can be set up by storage locations, making shelf-to-sheet counts relatively easy They can do the math to calculate costs They can be e-mailed ...
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Contact: Desiree Torres Desiree.Torres@penton.com