What is the primary goal of weekly inventory audits?

The primary goal of weekly inventory audits is to assess usage and prevent loss. Conducting these audits helps managers keep track of inventory levels, ensuring that food and supplies are being used efficiently and accounted for properly. By regularly evaluating what is on hand, how much is used, and when items are running low, a kitchen manager can spot trends in usage and identify any discrepancies that might indicate waste, theft, or spoilage. This proactive approach not only helps in maintaining optimal stock levels but also supports budgeting and cost control within the establishment, contributing to overall operational efficiency.

While the other options relate to business operations, they do not directly tie into the primary purpose of inventory audits. Increasing menu prices and hiring new staff do not address inventory management, and changing supplier contracts is more related to procurement strategies than to the ongoing assessment of inventory levels.