ON DEMAND WEBINAR
Duration: 38 minutes​

Rising food costs are squeezing restaurant margins, making it critical to track ingredients with precision. Without visibility from delivery to guest plate, dollars are lost through waste, inconsistent ordering, and inaccurate portioning.

Join Restaurant365 Product Manager Colton Ancell to see how restaurants can protect profits by tightening back-of-house processes. From tomatoes to tenderloins, you’ll learn how to cut costs and boost efficiency with proven strategies, including:

• Smarter ordering and reliable receiving workflows
• Prep with precision using standardized recipes and portion controls
• Spotting gaps between actual vs. expected usage to reduce waste

SPEAKERS

Colton Ancell
Product Manager, Inventory and Purchasing
Restaurant365