En mi experiencia he trabajado en equipos multidisciplinarios para revisar los ítems de bajo movimiento para determinar estrategias desde la parte del impacto en costo, revisión de estrategias de promoción de productos. Pero antes revisar el porque la falta de movimiento ya sea por un una mala planeacion o ejecución. Después de eso ejecutar las estrategias de promoción o de eliminar el ítem si es que no impacta en costo.

Know your guests tastes, likes and dislikes and have people like your Chef, Bar Manager and Maitre D come up with ideas as to how to move slow moving items. Make sure that whoever is in charge of Inventory creates a slow moving items list in advance and also makes sure that items with a 'use by' date are flagged early enough to be used up. Challenge your team to move slow moving items, have an incentive scheme to use up products

At work, we once faced the same issue and took action by analyzing our inventory data to identify slow-moving items. We created promotions to increase demand and repurposed some of those items into new dishes, reducing waste. In my experience, collaborating with the kitchen team and refining orders based on real demand can make a significant difference. I also found that negotiating with suppliers for smaller, more frequent deliveries can help maintain optimal stock levels. Lastly, implementing a first-in, first-out (FIFO) system ensures older items are used first, preventing spoilage and maximizing cost efficiency.