Physical inventory is super important in the culinary and hospitality world. It helps chefs, restaurant managers, and business owners keep track of their stock and cut down on waste. Managing inventory goes beyond just counting items on shelves; it’s really about creating smooth operations, boosting profits, and making sure every dish served is top-notch. In this guide, we’re going to chat about what physical inventory is, why it’s super important for culinary businesses, the steps you need to take to conduct it, and how you can make it even better for great results.