Facing overstock in your kitchen inventory, how do you maintain efficiency without sacrificing quality?
Overstock in your kitchen inventory can be a real headache, but there are ways to maintain efficiency without compromising quality. Here's how you can tackle it:
How do you handle overstock in your kitchen? Share your strategies.
Facing overstock in your kitchen inventory, how do you maintain efficiency without sacrificing quality?
Overstock in your kitchen inventory can be a real headache, but there are ways to maintain efficiency without compromising quality. Here's how you can tackle it:
How do you handle overstock in your kitchen? Share your strategies.
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Overstock does not need to happen. Analyze your menu sales and order your fresh product accordingly- make sure you have a shelf life of 4-5 days after receiving.Know your menu sales mix and act accordingly . For long shelf life items make a plan to implement them in your next menu until u are down to a efficient par level.Be on top of your inventory - check your kitchens daily-
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Handling overstock in the kitchen requires a proactive and organized approach. By leveraging stock rotation, monitoring usage patterns, optimizing storage, and adapting menu planning, we can maintain operational efficiency without sacrificing the quality that defines our culinary offerings.
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The solution in the past has been to increase frequency inventory, reduce menu size and forecast production. I’ve recently been building my own ai agent using mind studio to help manage inventory and production as food is sold.
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