Setting up inventory system
I'd like to create a good inventory system for a new restaurant. We have decent size storage space including walkin cooler and freezer, plus good areas for storing dry and shelved products. I've looked at a few commercial tools/apps but everything either sounds the same or just packs with "features" that I'm not sure how to use them or if I need them all. What are some of the important thngs I need to focus on to set a system up, then how should it be used to help me track my stuff and their costs?