You can join the discuss pho restaurant operation and business topics, or ask any question of help. See you there.

For small to medium restaurants there really is no useful, simple, and low-cost inventory system out there.

Guess what? I have been using an inventory system I created for my own use and for my pho restaurant clients (shown below). It's a Google Sheets based system so you have absolutely no acquisition cost, and it's available anywhere with an Internet access on any device you want to use. Together with my process which I'll also provide, it has only the features you need for efficient and reliable restaurant inventory.

I've decided to make it available to all restaurateurs who want something very low cost that they can actually use in their operation. I'll also throw in my training and support so you can get on the right track and get going quickly.

I'll make an announcement on its availability soon. For early adopters who opts in right now with your email below to be notified when it's available, you'll have first dip at this inventory system for $39 (50% OFF) plus one-month training/support. 

Update 10-30-19: The inventory system is available now. Contact me using the form below to get started. There is a one-time cost of US$79 which includes setting you up in your own Google Sheets and a 3 hour training over the phone/Internet. The training should take place within 2 weeks of purchase.

Following are requirements in order to use this system:

• Google Sheets. You have access to your own Google Drive (Google Sheets) account and you are proficient in the use of Google Sheets or spreadsheets apps (like MS Excel) in general. The inventory system spreadsheets use the Google Sheets app.
• Ingredient List. You have your own ingredient list organized and ready to go. It doesn't have to be complete, but should have sufficient number of items so you can see how it works. The training will coach you through how to add or modify existing and new ingredients. 
• Ingredient Detail. Each of your ingredients should have at a minimum the following information: Purchase pack sizes and counts, purchase unit of measure (U/M).

If you don't have all the above requirements in place and would still like to obtain and learn the inventory system then I can provide additional training/coaching for an additional fee.

Hello pho lovers!

Though still in beta, Pho Forums are now live! Whether you're a pho eater or pho restaurateur, join us to talk pho.

Register for an account and get involved. For those in the pho restaurant business, register for the Premium subscription level to access exclusive business forums and restaurant consultation. I'll be adding a lot of valuable business content over the days ahead. The power of Pho Forums, however, lies in the benefits that you can ask business-related questions and get answers to your restaurant challenges, while at the same time learning from others' experience. This is where you can get answers to your pho restaurant questions, whether you're a newbie or seasoned restaurateur.

Be sure to read Forum Rules and Privacy Policy. Be nice and civil, post in the right places, and enjoy! Also please post in the correct forums. Topics in the wrong areas may be moved to keep the forums organized. And don't forget to leave your feedback and suggestions, and tell me. how Pho Forums can better serve you.

Premium subscription level has access to and participate in the exclusive Premium Forums where pho restaurant owners and operators can get unlimited pho business consultation for a small monthly membership fee. For now this service is free to all early adopters.

Standard subscription level has access to and participate in the General Discussions and other free forum areas.

Without either level above, you can see topics only, not view replies or participate in discussions.