What is the most effective method you've found for managing inventory in your restaurant? What's one key takeaway from your experience?

I think important thing is having inventory management software which can help with real time tracking so that forecasting and planning can be done in advance. Also the integration with POS let know cashier in advance which dish or food they can serve to the customers. With growing trend it is best to be aware of the things which can help to optimize your current operations very well.