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Beginning inventory and supplies

Food Inventory

Check all perishable items for freshness and expiration dates

Count and record quantities of each item in stock

Organize items in an easily accessible manner

Beverage Inventory

Check all beverages for freshness and expiration dates

Count and record quantities of each item in stock

Organize items by type (alcoholic, non-alcoholic) and brand

Smallwares Inventory

Check all smallwares (utensils, plates, glassware, etc.) for damage or wear

Count and record quantities of each item in stock

Organize items by type and function

Cleaning Supplies Inventory

Check all cleaning supplies for expiration dates and effectiveness

Count and record quantities of each item in stock

Organize items by type (sanitizers, degreasers, etc.)

Paper Goods Inventory

Check all paper goods (napkins, to-go containers, etc.) for damage or quality

Count and record quantities of each item in stock

Organize items by type and size

Equipment Inventory

Inspect all kitchen equipment for proper functioning and cleanliness

Count and record quantities of each item in stock

Organize items by type (ovens, refrigerators, etc.) and location in the kitchen

Uniform Inventory

Check all uniforms for damage or wear

Count and record quantities of each item in stock

Organize items by size and type (aprons, chef coats, etc.)

Miscellaneous Inventory

Check all miscellaneous items (decor, signage, etc.) for damage or wear

Count and record quantities of each item in stock

Organize items in a designated storage area

Overall Inventory Management

Update inventory records in the restaurant's management system

Create a system for reordering supplies when inventory levels are low

Conduct regular inventory audits to ensure accuracy and prevent waste

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