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Supply list

1. Inventory Management

Conduct a physical inventory count

Update inventory management system

Identify low stock items

Note any excess inventory

2. Food Supplies

List all perishable items (fruits, vegetables, dairy, meat, etc.)

List all non-perishable items (canned goods, grains, spices, etc.)

Check expiration dates on current stock

Identify seasonal ingredient needs

3. Beverage Supplies

List all alcoholic beverages (wines, liquors, beers)

List all non-alcoholic beverages (juices, sodas, bottled water)

Check inventory of mixers and garnishes

Include specialty drinks for seasonal menus

4. Kitchen Equipment and Tools

List essential kitchen equipment (ovens, fryers, grills, etc.)

Inventory cooking utensils (spatulas, knives, pots, pans, etc.)

Check small appliances (blenders, mixers, coffee machines)

Identify any broken or missing equipment

5. Cleaning Supplies

List all cleaning chemicals (sanitizers, detergents, disinfectants)

Inventory cleaning tools (mops, brooms, cloths, brushes)

Ensure stock of disposable gloves and aprons

Check for proper storage of cleaning supplies

6. Dining Supplies

Inventory tableware (plates, glasses, cutlery)

Check stock of linens (tablecloths, napkins)

List any decorative items (centerpieces, menus)

Ensure availability of takeout containers and utensils

7. Miscellaneous Supplies

List office supplies (paper, pens, registers)

Inventory first aid kits and safety equipment

Check uniforms and staff apparel needs

Include any promotional materials (menus, flyers)

8. Supplier Contacts

Maintain a list of current suppliers with contact information

Note lead times for orders

Include any special order requirements

Keep track of delivery schedules

9. Review and Approval

Review the supply list with kitchen and front-of-house staff

Obtain management approval for large orders

Schedule regular review of supply needs (weekly, monthly)

Adjust order quantities based on sales forecasts and trends

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