Unlock Efficiency with These Five Inventory Rules

 

Inventory mismanagement can quietly drain profits – whether from overstocking, expired goods, or hidden costs of unused supplies.
But with better visibility and planning, you can take back control.

FoodCost isn’t just a number – it’s the heartbeat of your operation.
Optimizing it means smarter purchasing, reduced waste, better cash flow, and a more resilient business.

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The 5 Essentials for Smarter Inventory Management in Your Restaurant

1.Structured Ordering Processes

  • Plan deliveries based on order frequency, supply availability, and product lead time
  • Assign each supplier a clear product list and specific delivery days
  • Identify which items require direct ordering and which can be automated
  • Monitor whether orders are being fulfilled according to plan

2. Always Reconcile Incoming Deliveries with Your Purchase Orders

Thoroughly inspect every delivery against the original order to identify:

  • Supply shortages or missing items

  • Incorrect products (e.g., substitutions not agreed upon)

  • Damaged or low-quality goods

  • Unauthorised items or unordered extras

  • Inaccurate pricing or missing documentation

Proper reconciliation is essential to prevent losses, enforce supplier accountability, and maintain inventory accuracy.

3. Reduce Waste from Perishables with Immediate Inventory Intake

 

Improper handling of perishable goods like meat, fish, and dairy can lead to spoilage and profit loss.
To minimise waste and protect margins:

  • Record expiration dates directly on packaging or labels

  • Log all perishable deliveries immediately after receiving

  • Conduct supplier check-ins right after delivery to ensure quality and accuracy

Smart intake processes help maintain product quality and extend shelf life.

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4. Organise Inventory Using the FIFO Method

 

Implementing a First In, First Out (FIFO) system helps preserve freshness and reduce waste.
Always place newly received stock behind older items, ensuring the older ones are used first. This simple method safeguards product quality and cuts unnecessary loss.

5. Track Items Precisely – Down to the Last Unit

 

  • Work with standardised units to simplify tracking.

  • Compare what was ordered to what was actually delivered.

  • Accurate item tracking is essential for operational control, waste reduction, and effective food cost management.

  • Maintain a detailed item log that includes full and partial quantities

Built for Restaurateurs Who Want More Control.

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