Managing supplies is essential when running a restaurant business. You want to reduce overhead expenses and prevent waste. If you fail to manage the items used in the kitchen, it could lead to severe losses in the long run. These tips will help you organise the contents of the restaurant shelf.
Use the first-in, first-out policy
Most ingredients used in the kitchen have an expiry date. It means that whatever went onto the shelves first should come out first. You don’t want to miss the expiry dates since it could lead to waste. Be consistent in using this policy since some ingredients last longer. You might think that they no longer have an expiry date, but they do. Even for these items with long shelf lives, you have to be careful.
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