It is so hard to estimate the amount of food we are going to need in our restaurant. It seems like we are always over or under estimating what we will need in any given week. I think part of the problem is that we are constantly changing our menu, and we never know how popular the new dishes are going to be compared to the old ones. We really need to get some advice on restaurant inventory control though, because we can’t afford to lose too much money due to wasted food. I think we will have to err on the side of caution and order less, and just have to tell people we ran out if it happens.