Through a combination of the forecasting ability of our menu management software, supply chain flexibility, experience, and well-honed kitchen procedures, we are able to control inventory ensuring maximum freshness of our food products. Inventory management, including the storage of food, is governed by our Standard Operating Procedures.
Red Table’s menu management software allows us to accurately scale standardized recipes based on forecasted meal requirements and predetermined cycle menus. This tool provides total ingredient requirements per service and allows for efficiency in creating purchase orders, eliminating the risk of meal shorts and controlling waste.
