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inventory list

Preparation for Inventory

Schedule a time for inventory count

Assign specific individuals to assist with inventory

Gather necessary inventory tools such as clipboards, pens, scales, and storage containers

Counting Inventory

Begin by counting non-perishable items in storage areas

Move on to refrigerated and frozen items, recording quantities as you go

Check for any expired or damaged items and make note of them

Count beverage inventory including alcohol, soft drinks, and juices

Recording Inventory

Use inventory management software or spreadsheets to record quantities

Update inventory levels for each item as it is counted

Make note of any discrepancies or missing items for further investigation

Analyzing Inventory

Compare current inventory levels to previous counts to identify any trends or discrepancies

Calculate inventory turnover rates to determine how quickly items are moving

Identify slow-moving items that may need to be discounted or removed from the menu

Reordering Inventory

Create a list of items that need to be restocked based on current inventory levels

Contact suppliers to place orders for necessary items

Coordinate delivery schedules to ensure items are restocked in a timely manner

Reviewing Inventory Procedures

Schedule regular inventory counts to stay on top of inventory levels

Review inventory reports to identify areas for improvement in inventory management

Train staff on proper inventory procedures to maintain accurate counts

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