Discussion for you guys and gals... I've heard, throughout my cooking/chef career, conflicting reports about when and why you should do inventory. Some places I've been at require a weekly inventory, some monthly, and some forego this altogether. The reasoning behind not taking a monthly inventory is the thought that, over time, all the costs average out and the week to week or month to month fluctuations don't accurately reflect the average cost. For example, lets say we spent $2800 on food one week, and made $6000 in food revenue. That means our food cost % (not accounting for inventory changes) would be 46.66%. Pretty high, but it also means (most likely) that we bought a lot of food that week. Now, our inventory is purchased with the intent of selling. In effect, even though we didn't count it, the stuff is still in dry storage and the walk in waiting to be prepped and sold. If we are up on inventory one week, we can reasonably expect to purchase much less the following week. So lets say the following week we only purchase $1000, and we end up selling $7000 in food. This equals 14.3%. If we average the two out, we are left with 30.48%--which is much better. Obviously this is a simplified example, but it makes sense to me. It doesn't account for waste nor for theft, obviously. I guess this school of thought assumes the chef has better things to do then to count stuff. I'm also talking smaller outlets, not multi-faceted F&B places, large restaurants, chains, hotels, etc. Beyond counting for potential theft and wastage, is there REALLY much point in doing inventory on a weekly/monthly basis? What do you all think?