You're managing a restaurant's inventory. How can you work with chefs to avoid excess perishable items?
Working with chefs to manage a restaurant's inventory is key to minimizing waste. Here are strategies to ensure you're on the same page:
- Establish regular inventory checks. Collaborate on a schedule for assessing stock levels.
- Implement a first-in, first-out (FIFO) system. Ensure older items are used before newer ones to reduce spoilage.
- Encourage menu flexibility. Allow chefs to create specials based on what needs to be used up.
What strategies have worked for you in balancing inventory with kitchen creativity?
You're managing a restaurant's inventory. How can you work with chefs to avoid excess perishable items?
Working with chefs to manage a restaurant's inventory is key to minimizing waste. Here are strategies to ensure you're on the same page:
- Establish regular inventory checks. Collaborate on a schedule for assessing stock levels.
- Implement a first-in, first-out (FIFO) system. Ensure older items are used before newer ones to reduce spoilage.
- Encourage menu flexibility. Allow chefs to create specials based on what needs to be used up.
What strategies have worked for you in balancing inventory with kitchen creativity?
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