Knowing your restaurant and being in communication with your chef, head-waiters , bartenders and sommelier about which items are in high demand helps you figure out your minimum and maximum stock you should have in hand for each item. Also coaching your staff on what items to promote accordingly It's key to controlling your stock and what gets sold more or less. Never forget to inform your staff about which items are close to finishing so no surprises occur during an order of a guest.

To manage inventory during a restaurant's busiest hours, consider implementing these strategies: 1. Pre-shift inventory checks: Conduct quick audits of key items before peak periods to ensure everything is in place. 2. Real-time tracking: Use a point-of-sale (POS) system that tracks inventory automatically as items are sold. 3. Efficient restocking protocols: Establish clear procedures for restocking during service to minimize disruption. 4. Staff training: Train your team to handle substitutions when certain items run low, maintaining customer satisfaction. 5. Communication: Keep a clear line of communication between the kitchen and service staff to address shortages promptly.