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Food & beverage stock checklist

Dry Goods

Rice

Pasta

Flour

Sugar

Canned Goods

Spices

Condiments

Check for signs of pests or insects in dry goods storage area

Ensure proper labeling and rotation of stock to prevent spoilage

Verify that all dry goods are stored in airtight containers to maintain freshness

Conduct regular inventory checks to monitor levels of dry goods and prevent overstocking or shortages

Check for any damaged or expired dry goods and promptly remove them from inventory

Monitor humidity levels in storage area to prevent moisture damage to dry goods

Keep track of supplier information and order history for dry goods to ensure timely restocking

Implement a first-in, first-out (FIFO) system for organizing and using dry goods to prevent waste

Perishable Items

Dairy products

Meat

Seafood

Produce

Eggs

Beverages

Soft drinks

Alcoholic beverages

Coffee

Tea

Juice

Cleaning Supplies

Dish soap

Sanitizing solution

Cleaning cloths

Trash bags

Gloves

Equipment

Kitchen utensils

Pots and pans

Knives

Cutting boards

Food storage containers

Miscellaneous

Disposable items (cups, plates, utensils)

Napkins

To-go containers

Menu cards

Receipt paper

Check expiration dates

Ensure all items are within their expiration dates

Rotate stock to use oldest items first

Inventory levels

Check inventory levels against par levels

Place orders for items that are running low

Organization

Keep stock organized and easily accessible

Maintain a clean and tidy storage area

Check for quality

Inspect items for freshness and quality

Dispose of any items that are spoiled or damaged

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