Use these Simple Steps to Keep Your Restaurant Stockroom Organized

 Let’s be real — an unorganized stockroom is a nightmare for any restaurant. It leads to lost items, wasted food and chaotic inventory checks that cost you time, money and a whole lot of unnecessary stress. Let’s tackle a problem that so many restaurant owners face: a disorganized stockroom. Here is my set of simple steps to turn your stockroom into a model of efficiency.

Categorize your restaurant stock

A cluttered stockroom usually means there’s no rhyme or reason to where things are stored. If you’ve ever spent way too long searching for an item, you know what I’m talking about!

Here’s how to fix it:

• Group similar items together — Dry goods, perishables, cleaning supplies, etc.
• Label your shelves clearly so everyone knows where things go.
• Make it easy for your team to find and return items to their proper place.

When everything has a designated spot, your stockroom becomes easier to manage — and way less stressful.

Implement a FIFO system for restaurant stock (first in, first out)

Food waste adds up fast, especially when older inventory gets buried behind newer stock. That’s where FIFO — first in, first out — comes in. This system ensures you’re always using older products first.

Here’s how to implement FIFO:

• Organize your shelves so older items are always at the front.
• Train your team to rotate stock properly every time a new delivery comes in.

With FIFO, you’ll reduce food waste and avoid throwing money in the trash.

Use restaurant inventory sheets

A messy stockroom often leads to inventory counts being all over the place. Without accurate tracking, you’ll either over-order (wasting money) or run out of essentials at the worst time.

Here’s how to stay on top of inventory:

• Create inventory sheets that match your stockroom layout. This is called a shelf-to-sheet or sheet-to-shelf system.
• Make it easy to track items so you can quickly spot discrepancies.

When your inventory sheets align with your stockroom setup, counting stock becomes faster, easier, and more accurate.

Set restaurant restocking par levels

When should you reorder? If you don’t have a system in place, you’re probably overstocking some items while running out of others.

Here’s how to fix it:

• Establish par levels for each item based on real sales data.
• Order strategically. For example, if you know weekends are your busiest time, you might need 10 cases of a product on a Thursday order versus five on a Monday.

Using par levels as a guide helps you order just the right amount — no more, no less.

Schedule regular cleanups

Even the best-organized stockroom won’t stay that way without regular maintenance.

Here’s how to keep it tidy:

• Schedule weekly (or at least biweekly) cleanup days.
• Assign specific tasks to team members, like checking expiration dates, tidying shelves, and updating inventory sheets.

Keeping things organized isn’t a one-time event — it’s an ongoing process. But trust me, a little maintenance goes a long way!

By following these simple steps, you can turn your stockroom from a chaotic mess into a well-oiled machine. An organized stockroom saves you time, reduces waste and keeps your restaurant running smoothly.

Be sure to visit my YouTube channel for more helpful restaurant management video tips.