you can Use a digital inventory system. Apply stock rotation (FIFO). Set up automatic reordering. Plan based on demand. Conduct regular audits. Track daily waste. These steps optimize resource use and reduce waste.

Using a food cost program that ties usage to actual inventory is one of the most useful tools out there. That in conjunction with accurate inventory counts helps set accurate par levels

Ensure the right stock by setting par levels based on historical data, conducting regular inventory audits, and using FIFO for freshness. Also monitor trends, place orders aligned with demand, maintain strong supplier relationships for flexibility, and adjust menu planning to maximize existing stock. This approach keeps stock balanced and reduces waste.

What I found helpful for this are Food Cost and Food Sales Data, from there I can determine how many daily stocks and par level do I need

Estudo de mercado, cardápio rotativo de acordo com os itens sazonais, controle do estoque através de contagem digital, com controle de entrada e saida de mercadoria.