● Follow 𝗙𝗜𝗙𝗢 rule. (𝗙𝗶𝗿𝘀𝘁 𝗜𝗻, 𝗙𝗶𝗿𝘀𝘁 𝗢𝘂𝘁). ● It is a system for storing & rotating food. ● In FIFO, the food that has been in storage the longest (𝗳𝗶𝗿𝘀𝘁 𝗶𝗻) should be the next food used (𝗳𝗶𝗿𝘀𝘁 𝗼𝘂𝘁). ● This rotation prevents pathogen growth, keeping food fresher. 👉 𝗛𝗼𝘄 𝗱𝗼 𝘄𝗲 𝗮𝗽𝗽𝗹𝘆 𝗶𝘁 ⁉️ ✅️ 𝗙𝗼𝗹𝗹𝗼𝘄 𝘂𝘀𝗲-𝗯𝘆 𝗱𝗮𝘁𝗲𝘀 ➡ Mark all food in refrigerators, freezers, and storage with a use-by date. ✅️ 𝗦𝘁𝗼𝗿𝗲 𝘁𝗵𝗲 𝘀𝗮𝗺𝗲 𝗳𝗼𝗼𝗱 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 ➡ Keep packages of the same food in one area. ➡ This organization makes finding food easier & reduces the time to stock items. ✅️ 𝗔𝗿𝗿𝗮𝗻𝗴𝗲 𝗼𝗹𝗱𝗲𝗿 𝗳𝗼𝗼𝗱 𝗶𝗻 𝗳𝗿𝗼𝗻𝘁 ➡ Newer food should be put behind older food.

Implement a robust inventory management system that tracks stock levels in real-time and prioritizes a "first in, first out" (FIFO) approach to ensure older stock is used first. Analyze sales data to forecast demand accurately and avoid overordering. Streamline supplier relationships for flexible restocking and adjust purchasing to match seasonal trends. Train staff to monitor inventory quality regularly and report low-turnover items. Introduce limited-time offers or promotions to move slow-moving products quickly. These proactive measures can minimize expired products, reduce wastage, and improve overall efficiency.

To control inventory turnover issues you have two actions to consider : -Back-of-house practices (FIFO, accurate inventory reporting, record of wastage) and proper communication of these actions to the respective manager. -Front -of -house practices, if the inventory is related to ingredients that make up a certain dish that is listed on your menu and that dish isn't selling due to lack of popularity / high price, this is where a Menu engineering helps and after applying this practice you can improve the attractiveness of this product to ensure improving its sales hence reducing wastage.

📍𝗣𝗿𝗼𝗽𝗲𝗿 𝘀𝘁𝗼𝗿𝗮𝗴𝗲 𝗶𝘀 𝗰𝗿𝘂𝗰𝗶𝗮𝗹 𝘁𝗼 𝗽𝗿𝗲𝘃𝗲𝗻𝘁 𝗳𝗼𝗼𝗱 𝘄𝗮𝘀𝘁𝗲. ☑️ 𝗨𝘀𝗲 𝗔𝗶𝗿𝘁𝗶𝗴𝗵𝘁 𝗖𝗼𝗻𝘁𝗮𝗶𝗻𝗲𝗿𝘀 → 🗳 🗳 ● They maintain freshness & prevent contamination. ● They prevent moisture & pests from entering. ☑️ 𝗔𝘃𝗼𝗶𝗱 𝗖𝗿𝗼𝘀𝘀-𝗖𝗼𝗻𝘁𝗮𝗺𝗶𝗻𝗮𝘁𝗶𝗼𝗻 → 🚫 🚫 ● Store raw food separately from cooked food. ☑️ 𝗟𝗮𝗯𝗲𝗹 & 𝗗𝗮𝘁𝗲 → 📆 📆 ● Clearly mark containers with the contents & the date of storage. ☑️ 𝗙𝗼𝗹𝗹𝗼𝘄 𝗙𝗜𝗙𝗢 → 🔄 🔄 ● Use older items first to ensure food is consumed before it spoils. ● Place newly purchased items behind older ones. ☑️ 𝗖𝗵𝗲𝗰𝗸 𝗧𝗲𝗺𝗽𝗲𝗿𝗮𝘁𝘂𝗿𝗲𝘀 → 🌡🌡 ● Regularly check & maintain the correct temperatures for refrigerators & freezers.

Implement a first-in, first-out (FIFO) system to ensure older stock is sold first. Use inventory management software to track expiration dates and stock levels. Offer discounts on products nearing expiration to boost sales. Partner with local charities or food banks to donate products that are still good but close to expiring. Analyze sales data to better predict demand and adjust order quantities accordingly.

Everyone talks about FIFO and staff training, but I take a different approach: trusting the team that handles products daily. Their hands-on experience often reveals insights no data can provide. By fostering ownership and combining their feedback with data, we create an agile system that adapts to real-time needs. It’s not without challenges, but empowering the team has reduced waste, improved turnover, and strengthened engagement.