Final answer:
The best time for a stock count in a quick-serve restaurant supply business is after an annual clearance sale, as it aids in an easier and more accurate assessment of inventory levels.
Step-by-step explanation:
The most appropriate time for a quick-serve restaurant supply business to schedule a stock count by employees is after an annual clearance sale (Option B). This timing allows for an accurate assessment of inventory levels post-sale, where the stock has been significantly reduced, making the count easier and helping to plan for future inventory needs. Stock counts are critical for maintaining efficient operation and understanding the predictability of stock needs. It also contributes to better calculability in terms of financial planning and order management.