Nashville Restaurant Inventory Software: My Take

Alright, let’s talk about something that can make or break a restaurant, especially here in Nashville’s booming food scene: inventory. Yeah, I know, not the sexiest topic. It’s not like discussing the merits of hot chicken versus, well, more hot chicken. But stick with me, because getting a grip on your restaurant inventory software is less of a chore and more of a superpower once you figure it out. I’m Sammy, by the way, and when I’m not trying to convince my rescue cat Luna that my keyboard isn’t a napping spot, I’m diving deep into food culture and lifestyle trends for Chefsicon.com. And believe me, after years in marketing and now living this Nashville life, I’ve seen how a little bit of tech can go a loooong way in the kitchen.

I remember back in the Bay Area, before I made the jump to Music City, I consulted for a few cafes. The amount of time they spent counting boxes, weighing ingredients, and then STILL ending up with too much basil or not enough coffee beans was honestly staggering. It was like watching someone try to bail out a boat with a teaspoon. Fast forward to Nashville, and the stakes are even higher. The competition is fierce, ingredient prices are all over the map, and customers expect consistency. So, if you’re still wrestling with spreadsheets or, heaven forbid, a clipboard and a prayer, this one’s for you. We’re going to unpack what this software can do, how to choose it, and maybe even how to make the switch without losing your mind. It’s a bit of a journey, sure, but one that pays off in dividends, or rather, in perfectly portioned, profitable plates.

Think of this as less of a lecture and more of a chat over some good local coffee. I’m going to share what I’ve learned, some pitfalls to avoid, and how this tech isn’t just for the big chains. Even the coziest little biscuit joint can benefit. We’ll explore the features that actually matter, not just the shiny bells and whistles some companies try to sell you. My goal here is to demystify the whole process and show you how mastering your inventory software can free up your time and brainpower for what you really love – creating amazing food and experiences. Because at the end of the day, isn’t that why we’re all in this crazy, wonderful industry? Luna just yawned, so I guess that’s my cue to get started.

Unpacking Restaurant Inventory Software: A Nashville Perspective

Why Bother? The Real Cost of Ignoring Inventory (Nashville Edition)

So, why should you even care about digitizing your inventory? Especially when you’re already juggling staff schedules, supplier calls, and maybe even a broken dishwasher. Well, let me tell you, ignoring your inventory is like letting money just walk out the door. Here in Nashville, where the food scene is exploding but so are rent and ingredient costs, every penny counts. We’re talking about food cost percentage, a number that can haunt your dreams if it gets too high. When you don’t have a tight grip on what’s coming in and what’s going out, you’re flying blind. You might be over-ordering perishables that end up in the bin – and trust me, the sight of wilted greens or expired dairy is enough to make any chef weep. That’s direct profit, just gone. It’s not just about waste either; it’s about efficiency. How much time are your staff spending on manual counts when they could be prepping, serving, or developing new menu items? Time is money, as they say, and in a busy Nashville kitchen, it’s a precious commodity.

Then there’s the less savory side of things: spoilage and, dare I say it, theft/pilferage. It’s uncomfortable to think about, but it happens. Without accurate tracking, it’s much harder to spot discrepancies. Maybe it’s not even malicious; maybe a new cook is a bit heavy-handed with the expensive saffron. Software can help you pinpoint these issues by comparing actual usage to theoretical usage based on sales. It’s not about playing Big Brother; it’s about protecting your bottom line and ensuring your business stays healthy. I’ve talked to local owners who, after implementing a good system, were shocked to discover how much ‘shrinkage’ they were experiencing. It’s often not one big thing, but a lot of little things adding up. And in a city where every new restaurant opening raises the bar, you need every advantage you can get. Is it really that bad? Oh yeah, I’ve seen it, and it can be a silent killer for small businesses.

From Clipboards to Clicks: My Own Journey (and Luna’s “Help”)

I’ll be honest, my initial experiences with inventory management were… archaic. I’m talking about the classic clipboard, a pen that always seemed to be out of ink, and endless sheets of paper. Trying to decipher someone else’s handwriting at the end of a long week? Not my idea of fun. Then came the era of spreadsheets. A step up, for sure, but still prone to human error. A typo in a formula, a missed entry, and suddenly your entire month’s data could be skewed. I remember one instance, helping a friend with his then-new Nashville cafe, where we spent an entire Sunday trying to figure out why his coffee bean count was so wildly off. Turns out, someone had entered a delivery twice. Hours wasted, all due to a simple slip-up. It’s moments like those that really make you appreciate automation.

When I started seriously looking into dedicated inventory software, it felt like a revelation. The idea that all this data could be captured, analyzed, and reported on automatically was incredibly appealing. Of course, the transition isn’t always seamless. My cat, Luna, seemed to take a particular interest in the process when I was researching options from home. She has this uncanny ability to know exactly when I’m concentrating on something important and chooses that precise moment to walk across my keyboard, batting at the cursor. I swear, she almost ordered a pallet of artisanal pickles once. But beyond the feline interference, there’s a learning curve. You have to input all your items, your recipes, your suppliers. It’s an upfront investment of time. Was I just being lazy before, sticking to familiar, albeit flawed, methods? Or was the sheer thought of overhauling the system genuinely overwhelming? Probably a bit of both, if I’m being truthful. But pushing through that initial setup phase is crucial. The clarity and control you gain on the other side are more than worth the effort. It’s about moving from a reactive state (Oh no, we’re out of avocados!) to a proactive one (The system alerted me we’re low on avocados, and I’ve already reordered).

Core Features You Can’t Live Without in Restaurant Inventory Software

When you start looking at different inventory software options, you’ll find a dizzying array of features. Some are essential, others are nice-to-haves, and a few are just marketing fluff. So, what are the non-negotiables? First and foremost, real-time tracking. You need to know what you have on hand, right now, not what you had last Tuesday. This often ties into a perpetual inventory system, where stock levels are updated automatically as sales are made (via POS integration) and deliveries are received. This is the backbone of effective inventory management. Without it, you’re always playing catch-up. Imagine trying to navigate Nashville traffic during CMA Fest with an outdated map; that’s what managing inventory without real-time data feels like.

Next up is purchase order management. The software should allow you to easily create, send, and track purchase orders to your suppliers. Bonus points if it can suggest reorder quantities based on par levels and historical usage. This streamlines your ordering process and helps prevent both overstocking and stockouts. Then there’s recipe costing. This is huge. You need to know exactly how much each dish on your menu costs to produce. This feature allows you to input your recipes, link them to your inventory items, and instantly see the cost per serving. This is critical for pricing your menu profitably and identifying which dishes are your stars and which ones might be dragging you down. Maybe that signature shrimp and grits is more expensive to make than you thought. I’m torn on which feature is THE most critical for a small, independent spot… but honestly, real-time tracking linked to accurate recipe costing probably offers the biggest immediate impact on your bottom line. These two things alone can transform how you see your menu and your margins.

Finally, don’t overlook low-stock alerts and robust reporting and analytics. Getting an automatic heads-up when you’re running low on a key ingredient can save you from a last-minute panic run to the store (we’ve all been there). And the ability to generate reports on food cost, waste, sales trends, and inventory valuation provides invaluable insights for making smarter business decisions. Good software should also have some level of supplier management, allowing you to keep track of vendor details, pricing, and order history. It’s about having all that crucial information in one accessible place, rather than scattered across notebooks, emails, and invoices. These core features work together to create a system that not only tracks your stuff but also helps you manage your business more effectively. It’s like having an extra, super-organized brain dedicated solely to your inventory.

Navigating the Software Jungle: Tips for Choosing the Right System

Okay, so you’re convinced. You need inventory software. But now what? The market is flooded with options, each claiming to be the best. How do you pick the one that’s right for your Nashville eatery? First, consider your budget. Software can range from relatively inexpensive monthly subscriptions to more significant upfront investments. Be realistic about what you can afford, but also consider the potential ROI. If a slightly more expensive system saves you thousands in food waste, it’s worth it. Next, think about your restaurant’s size and type. A small coffee shop has different needs than a large, multi-location restaurant group or a fine-dining establishment with an extensive wine list. Look for software that can cater to your specific operational complexities. Scalability is also key; you want a system that can grow with your business. If you’re planning to open a second location down in The Gulch or expand your catering operations, will your software be able to handle it?

Ease of use is paramount. The most feature-rich software in the world is useless if your team finds it too complicated to use. Look for an intuitive user interface (UI) and check if the provider offers good training and support. Many companies offer free trials or demos – take advantage of them! Get your key staff members involved in the evaluation process. They’re the ones who will be using it day in and day out, so their buy-in is crucial. And don’t forget integrations. Does the software play nice with your existing POS system? What about your accounting software? Seamless integration can save you a ton of time and prevent data entry errors. Maybe I should clarify what ‘ease of use’ really means for a busy kitchen: it means someone can learn the basics quickly during a hectic shift, and that it doesn’t add *more* stress to their day. It should feel like a help, not a hindrance.

Finally, do your homework. Read customer reviews, look for case studies (especially from restaurants similar to yours), and don’t be afraid to ask for references. Here in Nashville, the restaurant community is pretty tight-knit. Ask other owners or managers what they’re using and what their experiences have been. Word-of-mouth recommendations can be incredibly valuable. Are they happy with the customer support? That’s a big one. When something goes wrong – and eventually, something always does with tech – you want to know you can get timely and effective help. Choosing inventory software is a big decision, so take your time, do your due diligence, and pick a partner, not just a product.

The Implementation Dance: Getting Your Team Onboard

So you’ve picked your software. Champagne corks popping? Not quite yet. Now comes what can be the trickiest part: implementation and getting your team on board. This is where even the best software can fall flat if not handled correctly. The biggest challenge? Often, it’s resistance to change. Your staff might be used to the old way of doing things, even if it’s inefficient. They might see the new system as more work, or they might be intimidated by the technology. This is where clear communication and strong leadership are essential. Explain the ‘why’ behind the change – how it will benefit them (less tedious counting, fewer stockouts) and the business as a whole.

Proper staff training is non-negotiable. Don’t just throw a manual at them and hope for the best. Schedule dedicated training sessions, ideally broken down into manageable chunks. Identify a ‘champion’ within your team – someone who is tech-savvy and enthusiastic about the new system – to help train and support their colleagues. Consider a phased implementation. Instead of trying to do everything at once, start with one area, like tracking your dry goods, and then gradually roll out other features. This can make the transition less overwhelming. And then there’s data migration. Getting all your existing inventory items, recipes, and supplier information into the new system can be a significant undertaking. Plan for this. Allocate the necessary time and resources. It might be tedious, but accurate initial data entry is crucial for the system to work effectively. Is this the best approach, this slow rollout? Let’s consider the alternative – utter chaos and a team that resents the new tool before they even understand it. Yeah, I think phased is the way to go for most places.

Remember to set realistic expectations. There will be a learning curve. There will be mistakes. Encourage questions and provide ongoing support. Make it clear that this is a team effort and that their feedback is valued. Regular check-ins and refresher training sessions can also be beneficial. The goal is to make the new software an integral part of your daily operations, not just another task that people resent. It’s a cultural shift as much as a technological one. And when your team starts to see the benefits – fewer frantic searches for missing ingredients, more accurate ordering, less waste – they’ll become advocates for the system. It’s about turning that initial skepticism into confident adoption. It takes patience, persistence, and a genuine commitment from management.

Beyond the Basics: Advanced Features and How They Help (Even in Music City)

Once you’ve mastered the core functionalities of your inventory software, you might start exploring some of the more advanced features. And yes, even in a city known more for its hot chicken and honky-tonks than high-tech HQs, these features can offer significant advantages. For instance, if you’re a Nashville restaurant group with multiple locations, multi-location management is a lifesaver. Being able to track inventory, transfer stock, and consolidate reporting across all your outlets from a single platform is incredibly efficient. It gives you a bird’s-eye view of your entire operation, allowing you to identify trends and make smarter purchasing decisions for the group as a whole.

Then there’s detailed waste tracking and analysis. Many systems allow you to log spoiled, spilled, or comped items, giving you a much clearer picture of where your losses are occurring. Is it over-portioning? Poor storage? Staff training issues? This data can help you pinpoint the root causes and take corrective action, leading to significant food waste reduction. Another powerful advanced feature is its contribution to menu engineering. By combining inventory data (cost per ingredient) with sales data from your POS, the software can help you analyze the profitability and popularity of each menu item. This allows you to make data-driven decisions about menu pricing, item placement, and which dishes to promote or potentially remove. Maybe that beloved but low-margin appetizer needs a slight price bump or a recipe tweak. I wonder if smaller spots, the real mom-and-pop places, even *need* all these bells and whistles. Probably depends on their specific goals and how much they want to dive into the data. But even for them, understanding true dish profitability can be a game-changer.

Don’t forget mobile accessibility. Many modern inventory systems offer mobile apps that allow you or your managers to check stock levels, approve purchase orders, or even conduct inventory counts using a smartphone or tablet. This is incredibly convenient, especially for busy owners who are always on the go. Imagine being at a supplier’s warehouse and being able to quickly check your current stock of a particular item before placing an order. Or doing a quick spot check in the walk-in without having to run back to the office computer. These advanced features aren’t just about adding complexity; they’re about providing deeper insights and greater control, ultimately helping you run a smarter, more profitable restaurant. It’s about leveraging technology to work for you, not the other way around.

Integrating Your Inventory Software: The Symphony of Systems

One of the most powerful aspects of modern restaurant inventory software is its ability to integrate with other systems you’re already using. Think of it as conducting an orchestra; when all the instruments play in harmony, the result is beautiful music. In this case, the beautiful music is streamlined operations and accurate data. The most crucial integration is typically with your Point of Sale (POS) system. When your inventory software talks directly to your POS, sales data is automatically used to deplete inventory levels in real time. This means your stock counts are always up-to-date, reflecting what’s actually been sold. This eliminates a massive amount of manual data entry and significantly improves the accuracy of your inventory records. It’s the foundation of that perpetual inventory system we talked about earlier.

Another key integration is with your accounting software. When your inventory system can seamlessly send data about purchases, costs of goods sold (COGS), and inventory valuation to your accounting platform (like QuickBooks or Xero), it makes your financial reporting much easier and more accurate. Your accountant or bookkeeper will thank you, and you’ll have a much clearer picture of your restaurant’s financial health. Some systems also offer integration with supplier platforms. This can automate aspects of the purchasing process, allowing you to send orders directly from your inventory software to your vendors, and in some cases, even receive electronic invoices. This kind of data synchronization reduces errors, saves time, and can improve your relationships with suppliers by making the ordering process smoother for everyone involved. Getting these systems to ‘talk’ to each other can be a headache during the initial setup, I won’t lie. You might need some tech support, or even a third-party integrator. But the long-term benefits of workflow automation are so worth it.

The goal of these integrations is to create a cohesive ecosystem where data flows automatically between different parts of your business. This reduces the chances of errors that come with manual data entry, saves countless hours of administrative work, and provides you with more timely and accurate information for decision-making. When evaluating software, always ask about its integration capabilities. What systems does it connect with out-of-the-box? Does it have an open API (Application Programming Interface) that would allow for custom integrations if needed? A well-integrated tech stack can be a massive competitive advantage, allowing you to operate more efficiently and make smarter, data-driven choices. It’s the difference between having a collection of standalone tools and having a truly interconnected operational brain for your restaurant.

Real Nashville Stories: How Local Eateries Leveled Up

Now, I can talk theory all day, but what does this look like in practice, right here in Nashville? While I can’t name names (gotta protect the innocent and those still using parchment and quill for their stocktakes!), I’ve seen firsthand and heard plenty of stories about how implementing proper inventory software has made a real difference. Take, for example, a beloved little BBQ joint over in East Nashville. They were famous for their brisket, but also notorious for running out or, conversely, having too much leftover that didn’t meet their quality standards for the next day. After finally biting the bullet and getting a system that helped them track their raw meat usage against sales and even factor in things like cooking shrinkage, they dramatically improved their ordering. They reduced their food waste significantly and almost always had enough brisket to meet demand without excessive overproduction. That’s direct cost savings and happier customers.

Then there’s a super popular brunch spot downtown. You know the kind – lines out the door every weekend. Their biggest headache was managing the sheer volume of ingredients needed for their extensive menu, especially perishables like eggs, avocados, and fresh berries. They implemented a system with strong POS integration and robust low-stock alerts. This not only streamlined their ordering process, making it less of a frantic weekly scramble but also helped them identify which brunch cocktails were moving the fastest, allowing them to optimize their bar stock. Their operational efficiency went through the roof, and the kitchen manager told me she finally felt like she could take a day off without worrying that they’d run out of hollandaise.

And it’s not just the casual spots. I know of a fine-dining establishment in the Gulch that used their inventory software to meticulously track the cost of every single component in their intricate tasting menus. This level of detail allowed them to price their offerings accurately, ensuring profitability while still delivering exceptional value. They also used the system’s reporting features to analyze supplier pricing, helping them negotiate better deals on high-quality ingredients. These are just a few examples, but they illustrate a common theme: good inventory software, when implemented and used effectively, leads to more informed decision-making, reduced waste, better cost control, and ultimately, a healthier bottom line. It helps these Nashville gems continue to thrive in a competitive market. I should probably make these stories a bit more vague in future retellings, just in case anyone I know reads this and thinks I’m talking about them specifically… but the principles hold true everywhere!

Avoiding Common Pitfalls: Lessons Learned (The Hard Way)

Alright, so you’re excited, you’re ready to dive in. But before you do, let’s talk about some common pitfalls. Because, trust me, I’ve seen (and maybe even made) a few of these mistakes myself. One of the biggest is not setting up items correctly from the get-go. This means being meticulous about units of measure. Are you tracking flour by the pound, by the bag, or by the gram in recipes? Inconsistencies here will wreak havoc on your data accuracy. Take the time to define your items and their conversion factors properly. It’s tedious, but foundational. If your base data is garbage, your reports will be too. This all comes down to data integrity, which is paramount.

Another classic mistake is inconsistent data entry. This often happens when not everyone on the team is trained properly or when there isn’t a clear process for logging deliveries, transfers, or waste. If one person enters new stock meticulously and another just eyeballs it or forgets altogether, your system’s counts will quickly become unreliable. This undermines the whole point of having the software. It’s crucial to establish clear, consistent procedures and ensure everyone sticks to them. This ties into user adoption; if the team isn’t using it right, or at all, it’s just an expensive database.

Then there’s the issue of ignoring alerts or reports. The software might be dutifully flagging low stock levels or unusually high waste for a particular item, but if no one is paying attention to these warnings or digging into the reports, then what’s the point? The software is a tool to provide insights, but you still need to act on those insights. Regularly reviewing your inventory data and reports should be part of your management routine. And finally, a big one: lack of ongoing training or refreshers. Staff turnover is a reality in the restaurant industry. New team members need to be trained on the system, and existing staff might need refreshers, especially if new features are rolled out or processes change. Don’t assume that the initial training is enough. Ongoing system maintenance isn’t just about the software itself, but also about maintaining the knowledge and skills of the people using it. I’ve definitely been guilty of setting something up and then just kind of… forgetting to check back in on how it’s being used. Oops. It’s a continuous process, not a set-it-and-forget-it deal.

The Future of Restaurant Inventory: AI, Automation, and What’s Next

Looking ahead, the world of restaurant inventory management is poised for some exciting advancements, largely driven by Artificial Intelligence (AI) and increased automation. Imagine software that doesn’t just tell you what you’ve used but uses predictive analytics to forecast your needs with incredible accuracy. AI algorithms can analyze historical sales data, seasonality, local events (like, say, a Titans home game or a big festival at Centennial Park), and even weather forecasts to predict demand for specific menu items and automatically suggest optimal order quantities. This could take a huge burden off managers and further reduce both overstocking and shortages. It’s like having a crystal ball, but one that’s actually based on data.

We’re also likely to see more sophisticated automation in the ordering process itself. Systems could automatically generate and send purchase orders to suppliers when stock levels hit predefined thresholds, requiring only a quick approval from a manager. Some systems are already moving in this direction. And then there’s the Internet of Things (IoT). Think smart shelves that weigh ingredients and automatically update inventory counts, or temperature sensors in your walk-ins that alert you immediately if the temperature goes out of range, potentially saving thousands of dollars in spoiled food. These connected devices can feed data directly into your inventory system, providing an even more accurate and real-time view of your stock. Am I getting too ahead of myself here? Maybe a little. Some of this stuff sounds like sci-fi, especially for smaller, independent restaurants just trying to get through the week. But technology has a way of becoming more accessible and affordable over time.

For Nashville’s dynamic food scene, these future technologies could be transformative. They could help restaurants operate with even greater efficiency, reduce waste further (which is great for both profits and sustainability), and free up chefs and managers to focus more on creativity and customer experience. The idea of a kitchen that almost manages its own stock levels, allowing the culinary team to concentrate purely on the art of cooking, is pretty compelling. Of course, there will always be a need for human oversight and decision-making, but technology can increasingly handle the more tedious and data-intensive aspects of inventory management. It’s an exciting time, and I’m keen to see how these innovations will shape the restaurants of tomorrow, right here in Music City and beyond.

Final Thoughts from Your Nashville Foodie Friend

So, there you have it – a pretty deep dive into the world of restaurant inventory software, all from my little home office here in Nashville (with Luna probably dreaming of chasing laser pointers, or maybe spilled milk). It’s clear that moving beyond those old-school clipboards and spreadsheets isn’t just a nice idea anymore; it’s pretty much essential for survival and success in today’s competitive restaurant landscape. From cutting down on that soul-crushing food waste to truly understanding your dish profitability, the right software can be a powerful ally. It’s about gaining control, clarity, and ultimately, peace of mind.

The journey from manual chaos to digital order might seem daunting, I get it. There’s the research, the cost, the implementation, the training… it’s a commitment. But think about the time you’ll save, the money you’ll stop losing, and the insights you’ll gain. It’s an investment that pays for itself many times over. My challenge to you, if you’re still on the fence or struggling with an outdated system, is this: pick just one area of your current inventory process that causes you the most headaches. Is it tracking daily bread usage? Managing your bar stock? Figuring out produce spoilage? Just one thing. And then, start researching how a modern inventory system could specifically solve *that* problem. Sometimes, seeing that one tangible benefit can be the spark that ignites real change.

Ultimately, mastering your inventory is about empowering yourself to make smarter decisions, to run a more efficient and profitable operation, and to free up your energy for the creative, passionate work that got you into the food business in the first place. And who knows, maybe with all that extra efficiency, you’ll even have more time to explore Nashville’s incredible food scene – or just enjoy a quiet evening at home. Luna would probably appreciate that too. What’s the one inventory nightmare you’d absolutely love for software to magically solve for you? I’d genuinely love to hear it.

FAQ

Q: Is restaurant inventory software really expensive? I run a small cafe in Nashville and my budget is tight.
A: That’s a super valid concern! The cost can vary a lot. Some systems have monthly subscriptions that are quite affordable, especially when you factor in the potential savings from reduced food waste and better ordering. Many companies offer different tiers, so a small cafe wouldn’t necessarily need the most expensive, feature-packed version. My advice is to look for software that’s scalable and offers a plan that fits your current needs and budget. Don’t forget to calculate the potential ROI – even saving a few hundred dollars a month on waste can quickly cover the software cost.

Q: How long does it typically take to implement new inventory software and get the team trained?
A: It really depends on the complexity of your operation, the software you choose, and how much data you need to input initially (like all your menu items and recipes). For a smaller restaurant, you might be looking at a few days to a couple of weeks for basic setup and initial training. Larger or more complex operations might take longer. The key is not to rush it. Proper setup and thorough training are crucial for long-term success. Many software providers offer onboarding support to help streamline the process. I’d say plan for a dedicated period and involve your key staff from the beginning.

Q: I get that big restaurant groups need this, but can a really small, independent restaurant truly benefit from inventory software?
A: Absolutely! I’d argue that small restaurants might even benefit *more* in some ways because margins can be tighter and there’s less room for error. Even simple features like accurate recipe costing, low-stock alerts for key ingredients, and basic waste tracking can make a huge difference to a small operation’s bottom line. It helps you make informed decisions about your menu, reduce spoilage, and avoid running out of popular items. It’s about working smarter, not harder, regardless of your size.

Q: What’s the single biggest mistake you see restaurants make when it comes to inventory management, software or not?
A: Oh, that’s a tough one because there can be a few! But if I had to pick one, it’s probably inconsistency. Whether it’s inconsistent counting schedules, inconsistent data entry (if using software), or inconsistent follow-through on addressing issues the data reveals. Effective inventory management requires discipline and consistency from the whole team. You can have the best software in the world, but if it’s not used regularly and correctly, or if the insights it provides are ignored, it’s not going to deliver the results you want. It has to become an ingrained part of your restaurant’s culture.

@article{nashville-restaurant-inventory-software-my-take,
    title   = {Nashville Restaurant Inventory Software: My Take},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/mastering-restaurant-inventory-software-a-nashville-story/}
}