The Ins and Outs of Restaurant Inventory Management and Keeping Things Fresh
You already know that freshness keeps customers coming back. But here’s the twist: it’s not just about having great ingredients—it’s about managing your inventory like a pro. Let’s talk about the ins and outs of inventory management and keeping things fresh so your restaurant menu is always fresh.
Let’s break it down.
3 Ways to Keep Restaurant Inventory Fresh
- FIFO: First In, First Out
This simple but powerful rule can transform your kitchen. The idea? Use the oldest stock first to reduce waste.
Here’s how to put it into practice:
- Label everything in your dry storage and coolers with dates.
- Always use the older items before the newer ones.
Not only does this minimize waste, but it also keeps your ingredients as fresh as possible for your guests.
- Set Par Levels
Par levels are your kitchen’s safety net. They represent the minimum amount of each ingredient you need to keep things running smoothly.
When an item falls below its par level, it’s time to reorder — simple as that.
Pro tip: Adjust your par levels based on your busiest days. For example, stock up on extra burgers and fries before a jam-packed weekend. This strategy prevents those last-minute dashes to the store and helps you plan more effectively.
- Regular Inventory Counts
Even the best systems benefit from regular checkups. Performing weekly or bi-weekly inventory counts helps you:
- Catch theft or miscounts.
- Spot trends in high-usage items.
- Identify items nearing expiration before they go to waste.
Over time, these counts reveal valuable insights into your usage patterns, saving you both time and money.
Serving up a fresh restaurant menu
With a well-managed inventory, you’ll serve dishes that are always fresh, always tasty — and keep customers coming back for more. Start implementing these tips today and let me know how they transform your kitchen’s efficiency!
Be sure to visit my YouTube channel for more helpful restaurant management video tips.
