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What is Food Inventory Management. Food inventory management is your system for tracking what stock comes into your restaurant, what inventory leaves your restaurant, and what's leftover. A good food inventory management system is also the most useful tool for gaining insight into the ways you may be losing money.

An inventory is everything that is found within your establishment. Produce, dry stores, pots and pans, uniforms, liquor, linens, or anything that costs money to the business should be counted as part of inventory. Kitchen items should be counted separately from the front of house and bar inventory and so forth.

What are the three types of food storage? Dry food storage. Firstly, dry food storage includes any food that needs to be stored in an environment without climate control. ... Refrigerated food storage. Refrigerated food storage refers to storing foods at a cool, but not freezing, temperature. ... Frozen food storage.

DIFFERENT WAYS TO DO YOUR KITCHEN INVENTORY Use a paper checklist/inventory and put it in a plastic page protector. ... Use a paper checklist/inventory on a clipboard in the pantry. ... If you don't like to do it old school and prefer to work on your laptop or tablet, use a digital spreadsheet in a program like Google Sheets.

If you're using the menu with short-term food storage regularly and have an inventory marked with the expiration dates, you will be successful at rotating food before it goes bad. Put a date on everything that is in your food storage room. Whether it be the purchase and/or expiration date, always mark your cans.