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Real-time inventory visibility at the pass reduces variance and speeds period-end close   According to the National Restaurant Association, food and beverage costs account for roughly 28 to 35 percent of total revenue for the average full-service restaurant in the United States. Yet in most operations, the gap between what a POS system records as sold and what the inventory system records as consumed is managed manually, reconciled at period end, and effectively invisible during the trading week. That gap is where margin quietly disappears. For operators running on 5 to 8 percent net profit, a 2 to 3 point improvement in food cost variance is the difference between a viable business and a struggling one. Connecting your point of sale to your inventory platform is no longer an upgrade project. For operators who care about the numbers, it is table stakes. Why the Disconnect Between POS and Inventory Persists Most restaurant operators have both a POS system and some form of invento...