Create promotions and specials or combo deals. Reduce ordering and negotiate flexible terms with suppliers for slower moving products.

1. Implement First-In, First-Out (FIFO) How It Works: Arrange inventory so that older stock is used before new stock. This is especially important for perishable goods like produce and dairy. 2. Utilize Just-in-Time (JIT) Inventory How It Works: Order only what you need based on demand forecasts, minimizing excess stock. 3. Leverage Inventory Management Software How It Works: Use technology to track stock levels, set reorder points, and analyze usage trends. 4. Perform Regular Audits and Cycle Counts How It Works: Conduct frequent physical inventory checks to confirm actual stock against digital records. For high-turnover items, consider weekly or bi-weekly cycle counts.

To deal with such issues first it is important to maintain FIFO(First In First Out) and FEFO (First Expire First Out) in your operations. Next, conduct routine inventory counts, set limits for minimum and maximum stock levels by determining the product requirements. You can use your analysis to set ordering frequency as well. Strong analysis is important to keep the required products as per the space and consumption needs.

Some solutions for slow-moving inventory: - Community activities. - Guest gratis. - Create some promotions like combos. - Create new & attractive menu dishes using those items. - Internal activities. - Donate/Sponsor. - Some suppliers are willing to help us to exchange the new one, let's try.

Optimizing inventory is a balancing act - minimizing waste while ensuring you have what you need when you need it. My recipe for success? Data-driven forecasting, strong supplier relationships, and a keen eye on expiration dates. It's about being agile, adaptable, and always looking for ways to improve efficiency.