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inventory checklist

1. Preparation

Gather necessary materials (pens, paper, inventory software)

Designate a quiet area for inventory counting

Ensure all staff involved are trained and informed

2. Organize Inventory Areas

Clear and clean all storage areas (dry storage, refrigerator, freezer)

Group similar items together (produce, meats, dry goods, etc.)

Label shelves and storage bins for easy identification

3. Count Inventory

Begin with dry storage items

Count each item and note the quantity

Check for expiration dates and spoilage

Move to refrigerated items

Count each item and note the quantity

Ensure proper temperature conditions are maintained

Finally, count frozen items

Count each item and note the quantity

Check for freezer burn or spoilage

4. Record Data

Input counted quantities into inventory management system

Note any discrepancies between counted and expected quantities

Document any damaged or expired items for removal

5. Analyze Inventory Levels

Compare current inventory levels to historical data

Identify fast-moving items and slow-moving items

Assess stock levels against projected sales and menu needs

6. Order Placement

Determine items that need to be reordered based on analysis

Contact suppliers for necessary orders

Schedule delivery times to minimize disruption

7. Review and Adjust Inventory Practices

Evaluate the current inventory management process

Make adjustments based on findings (e.g., reorder points, inventory turnover)

Train staff on any new procedures or practices

8. Finalize Inventory Report

Compile all data into a final inventory report

Share findings with relevant team members (kitchen staff, management)

Use report for future inventory planning and budgeting

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