Assign someone for the particular matter and day to day record including a proper software for an easy access Have records in every week

To avoid inventory shortages during the busiest season for your restaurant, consider the following strategies: - Conduct a thorough inventory audit before the season begins to establish a baseline. - Use historical sales data to forecast demand and adjust inventory levels accordingly. - Establish strong relationships with suppliers to ensure priority restocking and reliable delivery schedules. - Implement a first-in, first-out (FIFO) system to minimize waste and ensure the freshest stock is used last. - Train staff on proper inventory management techniques to prevent over-ordering and reduce waste. - Consider using inventory management software for real-time tracking and more accurate ordering. - Schedule regular inventory

Check the books record of sales from the year before and see how much was your revenue during the busy season, then you can have a better picture forecast for your ordering during the season. Is better to play groceries ordering maybe every two weeks to avoid shortage, of dry item that don't need to be refrigerated. The items need to be refrigerated is better to order according to reservation and eventually large parties coming to the business.