Tracking Restaurant Inventory

managing inventory - fresh vegetables image by @healthy1chef

Let's tackle that huge amount of inventory you have in your restaurant. That's money sitting in those pantries and coolers so it's worth it to keep a well controlled inventory before you continue buying more products. I like to assign this task to my chefs and cooks but, do often do it myself. I'm the owner and Chef so it's

Taking Restaurant Inventory

At the end of each business year and prior to getting started in the new year, all restaurants should be taking restaurant inventory of all supplies, food - perishable and nonperishable and alcohol, wine and beer.

A year end inventory is necessary for your year end taxes and to start the new year off knowing what's in stock, what you sold, what you haven't sold and maybe make adjustments to your menus.

Keep your inventory sheet simple so you or your staff will be able to perform the inventory monthly and always at year end.

We like to create our inventory sheets following how we organize and store our products, making it quick work to get to the bottom line of inventory.