Hi everyone. Long time lurker, first time poster here. The kitchen is not really a new kitchen. The restaurant has been in business for 5 or six years but there was never any type of stock/inventory/accountability system in place. I was hired a few years ago as a cook and have recently been appointed by the owner as a kitchen manager of sorts. We throw away a lot of food because of lazy employees. The restaurant is small (seats maybe 150 people or fewer) but is in the process of expanding to a second location. I have been instructed to manage waste and inventory and kitchen inspections and health and safety etc.. The things Chef can do without having to deal with so he can concentrate on good food and the menu. I feel I am more useful to the boss in this new position. Previous chef wouldn't inventory for the boss. He said it wasn't necessary. He wouldn't even write recipes down for new employees. He felt everything should be done from memory. Anyhow I am not new to working in kitchens but I never had to deal much with inventory management. I was just a cook/gopher. Where do I start? I am looking for software/apps for inventory etc.. Software for storing recipes and such. Kitchen signage maybe. Inspection checklists. We don't do any of these things. I feel our kitchen is too relaxed if you know what I mean. Like people taking smoke breaks during lunch service. Any inventory management advice would be appreciated.