In the context of the Food Tool, what does OHC stand for?

In the context of the Food Tool, OHC stands for On-Hand Count. This term refers to the quantity of products or ingredients that are physically available at a given moment in a restaurant or store. Having an accurate On-Hand Count is essential for managing inventory effectively, ensuring that there are sufficient supplies to meet customer demand, and minimizing waste due to overstocking.

An accurate On-Hand Count allows for streamlined operations, as it can help staff determine what items need to be reordered, what can be used for upcoming menus, and how to balance inventory levels. Understanding and utilizing the On-Hand Count can directly impact a restaurant's efficiency and profitability.