1 year, 7 months ago
via ask.inc.com
When starting a food-based business, how do you determine how much to order in terms of supplies?
When a restaurant or similar opens, it's really hard to judge how much business they will receive off the get-go, so how do you determine the amount of supplies to order? What is the key to finding balance between running out and having food spoil by ordering too much? What type of things should be considered when making that decision?
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