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Home > Restaurant > Inventory

Inventory

1. Preparation

Verify the inventory schedule

Gather necessary tools (scales, count sheets, pens, etc.)

Ensure all staff involved are trained and informed

2. Stock Organization

Ensure all items are properly labeled

Organize stock areas for easy access

Remove expired or damaged items

3. Counting Inventory

Count dry goods (e.g., rice, flour, spices)

Count refrigerated items (e.g., dairy, meats, produce)

Count frozen items (e.g., frozen vegetables, ice cream)

Count beverages (e.g., alcohol, soft drinks)

4. Documentation

Record counts on inventory sheets or software

Note any discrepancies from previous counts

Include notes on condition or quality of items

5. Reconciliation

Compare counted inventory to existing inventory records

Investigate and resolve discrepancies

Adjust inventory records as needed

6. Ordering

Determine items that need to be reordered

Update order lists based on inventory levels

Place orders with suppliers

7. Review and Analysis

Analyze inventory turnover rates

Review waste and shrinkage reports

Adjust inventory management strategies as necessary

8. Finalization

Ensure all data is accurately entered into the system

Communicate results to relevant staff

Schedule the next inventory check

This checklist can help ensure that restaurant organizations maintain accurate inventory records and manage their stock effectively.

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