It's never a bad time to evaluate the products you're carrying. Take a moment to look at everything on your counter and in your refrigerator and ask yourself, "How many of these do I actually sell?" If you find yourself wondering why you brought some of them on board, it’s time to revisit your menu.
One key to managing inventory is getting to know your customers, your neighborhood and surrounding businesses. Do you have traditional coffee drinkers? Experimental ones? Office workers who want lunch options or mainly a morning crowd? This makes choosing the products you want to carry—and stocking...
