kitchen invetory
Preparation
Inventory Categories
Counting Process
- Gather all dry goods in one area.
- Check expiration dates on all items.
- Use a scale or measuring cup for accuracy.
- Count each item and note any discrepancies.
- Ensure all containers are sealed and labeled.
- Organize all canned and packaged items by category.
- Inspect labels for expiration dates.
- Count each item, noting any damaged packaging.
- Record quantities systematically to avoid confusion.
- Ensure all items are stored in their designated places.
- Check refrigeration and storage areas for perishables.
- Inspect items for freshness and expiration dates.
- Count each item, ensuring accuracy.
- Separate any expired or spoiled items for disposal.
- Record quantities and conditions for all perishables.
- Gather all beverage items in a designated area.
- Check expiration and best-by dates on bottles and cans.
- Count each beverage type separately.
- Note any damaged or leaking containers.
- Ensure all beverages are organized and properly stored.
- Use a standardized inventory sheet or software.
- Enter quantities immediately after counting.
- Include item descriptions and locations.
- Verify totals with a second person if possible.
- Regularly update records to reflect any changes.
Use in Manifestly