Just in time inventory restaurant1/23/2024 ![]() ![]() ![]() Those items you received first… you should sell first. Organize all areas using the First In, First Out (FIFO) method. Other areas that make sense for your restaurant.Ideally, you’ll choose two of your most trusted employees to help you designate the following areas: Step #1 – Organize Your Restaurant Inventoryīefore counting what you’ve got, organize your space and your staff. It’s the ultimate “dummies” guide to inventory. You’ll find best practices, formulas, and critical information for completing restaurant inventory correctly. Whether you’re an old pro or it’s your first go… we’ve put together this foolproof guide to walk you through the exact 5 steps you should be following to take an accurate inventory. ![]() Or perhaps you’re a complete newbie to the inventory process. Maybe you’ve been doing it for a while… but just aren’t sure if it’s the “right” way. There are so many processes and tasks to keep track of… scheduling shifts, ordering food, prepping for service, signing off on invoices, training staff… the list seems never-ending.Īnd when one of these tasks takes an incredible amount of time… and you’re not really sure if you’re doing it correctly or what benefit you get out of it… you simply abandon it. You don’t have to be a rocket scientist to run a restaurant. Your 5-step Foolproof Guide For Taking Restaurant Inventory ![]()
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