Restaurant Inventory Categories: How to Organize Your Stocktake to Maximize Your Profits

Has this ever happened in your restaurant? Your chef is planning the specials for the week. She looks through the most recent inventory and sees that the shift manager recorded only half a pound of sweet potatoes in the storeroom. She orders a new shipment to come in just in time for opening on Tuesday night. By the end of the week, her order has nearly run out, just as she had planned….until the shift manager finds ten pounds of sweet potatoes hiding behind some beer kegs in the back.Now, your kitchen is stuck with a whole bunch of sweet potatoes, and your chef has to figure out how to use them up before they spoil.Those sweet potatoes should have been in a visible place with the rest of the root vegetables in your stocktake. Why weren’t they there?If your inventory organization isn’t up to par, it can cause disorder in your kitchen and increase costs for your restaurant. Inventory management becomes much more difficult.