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Stock checklist

1. Inventory Management

Conduct a physical count of all inventory items.

Verify that counts match recorded inventory levels.

Update inventory management software with accurate counts.

2. Dry Goods and Staples

Check stock levels of dry goods (e.g., flour, sugar, rice).

Inspect expiration dates and discard expired items.

Ensure proper storage conditions are maintained.

3. Refrigerated Items

Review stock levels of perishable items (e.g., meats, dairy).

Check the temperature of refrigerators and freezers.

Discard any expired or spoiled items.

4. Beverages

Count inventory of alcoholic and non-alcoholic beverages.

Check for damaged or broken bottles/cans.

Ensure proper rotation of stock (FIFO - First In, First Out).

5. Fresh Produce

Inspect fresh produce for quality and freshness.

Count inventory of fruits and vegetables.

Discard any spoiled or inedible items.

6. Condiments and Sauces

Review stock levels of sauces, dressings, and condiments.

Check expiration dates and quality of opened items.

Organize and label items for easy access.

7. Supplies and Miscellaneous Items

Inventory kitchen supplies (e.g., paper goods, utensils).

Check levels of cleaning supplies and other operational needs.

Ensure all items are stored properly and accessible.

8. Ordering and Restocking

Identify items that need to be reordered based on stock levels.

Place orders with suppliers for necessary items.

Schedule regular restocking checks and adjust orders as needed.

9. Documentation and Reporting

Document all inventory counts and discrepancies.

Generate reports for management review.

Analyze inventory data to inform purchasing decisions.

10. Staff Training and Communication

Train staff on proper inventory management procedures.

Communicate any changes in stock levels to relevant team members.

Encourage feedback on stock levels and inventory processes.

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