Optimizing inventory rotation is a key strategy for reducing food spoilage in a restaurant. Here are some steps you can take to ensure your inventory is managed efficiently and waste is minimized: 1. Implement the FIFO Method (First In, First Out) 2. Conduct Regular Inventory Audits 3. Use Technology to Monitor Inventory 4. Proper Storage Techniques 5. Forecast Demand Accurately 6. Repurpose Surplus or Leftover Ingredients 7. Establish Strong Supplier Relationships 8. Develop a Waste Reduction Culture By implementing these strategies, you can optimize inventory rotation and reduce food spoilage, leading to cost savings, improved food quality, and a more sustainable restaurant operation.

To optimize inventory rotation and reduce food spoilage, here are some strategies you can implement: 1. Implement the First-In, First-Out (FIFO) System 2. Accurate Inventory Management 3. Proper Storage and Handling 4. Recipe and Portion Control 5. Employee Training 6. Monitor and Analyze

- Always Follow FIFO - Dont order extra products/items ( specially which is having less life) - Make sure to make and track monthly expiry sheet ( with this sheet able to find upcoming short expiry things) - Usage of Proper storages etc...

Leveraging AI Optimised Forecasting stock-levels will expedite minimising food waste and assist restaurants in maintaining health inventory

Nothing works better than - Promote dishes which give you the highest profitability ( Menu Engineering) This can only be possible if you run the Menu Matrix regularly and even by the Segments ( E.g.: Weekends is a separate market, Lunch frequented by Corporates & Dinners by families) - Upsell Necessities, accompaniments, beverages through prompt and attentive service. - Design Menus/ Specials/ Daiplays of the Right Product at the Right time ( Be Seasonal and Sensitive to your Customers needs. Get trained cooks to adapt to their Tolerances, Allergens) - When you sell what the customer wants at their price point, you will get repeat clientele which will manage your bottom-line. - Ask Customers what's lacking and what will make them return?