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inventory management sheet

Receiving Inventory

Verify delivery against purchase order

Check for damaged goods

Record received items in inventory system

Update inventory quantities

Storing Inventory

Organize items by category (perishables, non-perishables, etc.)

Label storage areas clearly

Ensure proper temperature control for perishables

Rotate stock using FIFO (First In, First Out) method

Inventory Tracking

Conduct regular physical inventory counts

Update inventory sheet with any discrepancies

Monitor usage rates of items

Adjust inventory levels based on sales trends

Ordering Inventory

Set par levels for all items

Review inventory levels regularly

Place orders with suppliers as needed

Track order delivery dates

Inventory Analysis

Analyze inventory turnover rates

Identify slow-moving or excess stock

Evaluate supplier performance

Assess cost of goods sold (COGS)

Waste Management

Track food waste and spoilage

Implement measures to reduce waste

Record waste for inventory adjustments

Review waste reports to improve processes

Reporting

Generate inventory reports regularly

Share reports with management for decision-making

Use data to forecast future inventory needs

Document any changes in inventory policies or procedures

Feel free to customize this checklist as needed for your specific restaurant operations!

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