If you've ever thrown out spoiled food, run out of key ingredients mid-shift, or felt unsure about how much to order, you're not alone. Managing inventory is one of the trickiest parts of running a restaurant-but it's also one of the most important.

Inventory isn't just a list of what's in your fridge or pantry. It's your money sitting on shelves. If you're over-ordering, you're wasting cash. If you're under-ordering, you're risking unhappy customers. And if you're not tracking what's being used, you can't spot where things are slipping through the cracks-whether it's due to spoilage, portioning, or theft.

Good inventory habits help you make smarter decisions. When you know what you have, how much you're using, and what you really need, you can reduce waste, improve food quality, and protect your profits. It doesn't require expensive tools or a big team-just a simple, consistent process.

This guide breaks down the basics step by step, so you can start building a better system today. Whether you're new to inventory or looking to tighten things up, these tips are designed to make your job easier and your restaurant more efficient.

Getting control of your inventory starts with knowing exactly what you have on hand. Many restaurant owners put off taking inventory because it feels like a tedious chore, but skipping it leads to surprises no one wants - like running out of key ingredients or discovering spoiled items hiding in the back of the cooler. The good news is, a regular inventory routine doesn't have to take hours, and it pays off quickly in less waste and better control over your spending.

Start Simple
Begin by deciding how often you'll take inventory. For most restaurants, a weekly count works well. Some owners prefer daily checks for high-cost items like meat and seafood, while dry goods and paper products can be counted less frequently. The goal is to find a rhythm that fits your operation without overloading you or your team.

Stay Organized
Create a written or digital inventory sheet that lists every item you use, broken down by category - think produce, dairy, dry goods, frozen foods, and beverages. List the storage location for each item, so you don't waste time searching during counts. Always count items in the same order, following a path through your kitchen or storage rooms. This helps prevent missed items and keeps your counts consistent over time.

Involve Your Team
Taking inventory shouldn't fall on just one person's shoulders. Assign the task to a reliable team member, or rotate the responsibility among trusted staff. Having two people involved - a counter and a recorder - can speed things up and reduce mistakes. It's also a great way to involve staff in understanding how much product the restaurant uses, which can help reduce waste.

Be Accurate - When counting, don't guess
If you have open cases or partial containers, estimate as closely as possible. For example, if a box holds ten bags and there are four left, write down 4. If a gallon of oil is half full, record 0.5. Small inaccuracies add up over time, so take a few extra seconds to be precise.

Use Technology if Possible
Inventory management apps or even simple spreadsheets can help you track what you have and spot trends over time. Some restaurant POS systems also offer inventory features that make the process faster and easier. Even with pen and paper, consistency and accuracy are more important than fancy tools.

Regular, accurate inventory checks are the foundation of good restaurant management. They give you the data you need to make better decisions, avoid costly mistakes, and keep your kitchen running smoothly.

Once you're consistently tracking what you have in stock, the next step is setting par levels - the ideal amount of each item you should keep on hand. Par levels act as a guide so you're not just guessing when it's time to reorder. They help you avoid two common problems in restaurants- over-ordering (which leads to waste) and under-stocking (which leads to lost sales and unhappy customers).

What Is a Par Level?
A par level is the minimum quantity of a product you always want in your inventory. For example, if you use about 30 heads of romaine lettuce each week, your par level for romaine might be 35 to give you a little buffer. When your stock drops below that number, it's time to reorder.

How to Set the Right Par Levels
Start by looking at past usage. Pull your sales data and inventory records for the last few weeks or months. Calculate how much of each item you typically use in a day or week. From there, add a small buffer for busy days, delivery delays, or unexpected demand. The goal is to stay stocked without overloading your shelves.

Example
If you use 10 cases of chicken breasts weekly and your deliveries come once a week, set your par level to 11 or 12 cases. That way, you're covered if there's a surge in orders or a delay in delivery.

Adjust Over Time
Par levels aren't set in stone. They should change with your seasons, menu changes, and customer traffic. If a dish becomes more popular or a new special includes different ingredients, update your par levels accordingly. The same goes for slow periods - there's no need to hold as much inventory if sales are down.

Train Your Team
Your kitchen manager or whoever handles ordering should understand how to use par levels to guide purchases. It prevents buying just in case and gives structure to the ordering process.

Setting par levels brings consistency to your kitchen, helps you stay in control of food costs, and reduces the stress of last-minute ingredient runs. It's one of the simplest ways to run a more predictable and profitable operation.

One of the easiest ways to cut down on food waste is to follow the FIFO method - First In, First Out. It's a simple but powerful rule that helps make sure your older stock is used before newer items. When done right, FIFO helps reduce spoilage, keeps food quality high, and saves you money.

How FIFO Works
Let's say you receive two cases of milk on Monday and two more on Thursday. Without FIFO, your staff might grab the newer case first, and the older one gets pushed to the back of the fridge - where it's forgotten until it goes bad. FIFO fixes this by rotating inventory so the oldest stock is always used first.

How to Implement FIFO in Your Kitchen
Start with labeling. Every item that comes into your kitchen - whether it's a box of produce, a tub of sauce, or a bag of flour - should be labeled with the delivery date. Make this a habit with every order received.

Next, train staff to store new items behind older ones. In every fridge, freezer, and dry storage shelf, older products should always be pushed to the front so they're grabbed first. This takes only a few extra seconds during restocking but makes a big difference over time.

Organize Your Storage
Keeping your storage areas neat and consistent helps make FIFO easier. Group similar items together, avoid overloading shelves, and make sure frequently used ingredients are easy to reach and see. Clear bins, labeled shelves, and consistent layouts all support better rotation.

Why FIFO Matters for Your Bottom Line
Food waste is expensive. If you're constantly tossing spoiled produce or expired dairy, those costs add up fast. FIFO cuts down on that waste and helps you get full value from every order. It also helps maintain food safety and quality, which are critical to the customer experience.

FIFO is simple to understand and doesn't require special tools - but it does require consistency. Make it a standard part of your inventory process, and you'll start seeing fewer losses and smoother kitchen operations.

Even when you're taking inventory regularly and following FIFO, there's another important layer to pay attention to - inventory usage. This is where you compare how much product you should be using (based on sales) versus how much is actually being used. When the numbers don't match, that's called inventory variance, and it's a sign that something's off.

Why Variance Matters
Variance can point to a number of issues - over-portioning, under-ringing sales, theft, spoilage, or simple miscounts. Left unchecked, even small variances can add up to thousands of dollars in lost food and revenue over time. That's why it's important to regularly check for gaps between your expected usage and your actual usage.

How to Track Usage
Start by recording your starting inventory at the beginning of the week. Then, track all purchases and deliveries. At the end of the week, count what's left. Subtract your ending inventory from your starting inventory, add any purchases, and you'll see how much of each item was used. Then compare that to what your POS system says was sold.

For example
If you sold 100 chicken sandwiches and each one used 5 oz of chicken, you should have used about 500 oz (or 31.25 pounds). If your usage was actually 40 pounds, there's a variance - and you'll want to figure out why.

Spotting Patterns Early
Don't wait for a huge gap to act. Even small variances - like using a bit more cheese per pizza or not ringing in a soda - can lead to long-term losses. Tracking usage weekly helps you catch issues early and make small changes that protect your margins.

Train and Communicate
Once you find variance, loop in your kitchen team. Most of the time, it's not theft - it's just inconsistency or lack of awareness. A quick huddle to talk about portion sizes, waste logs, or counting accuracy can go a long way.

By monitoring inventory usage closely, you stay ahead of problems and keep your costs in check. It's not about blame - it's about protecting your business from preventable losses.

To manage inventory well, consistency is key - and that starts with a solid schedule. An inventory schedule helps you stay on top of your stock levels, prevent surprises, and avoid the last-minute scramble to order missing ingredients. But not every restaurant needs the same schedule. What works for a high-volume burger joint might not work for a small bistro. The best inventory routine is one that matches your restaurant's pace and resources.

Choose the Right Frequency -
There are three common inventory types - daily, weekly, and monthly.

-Daily counts are best for high-cost or fast-moving items like meats, seafood, or dairy.
-Weekly inventory is good for tracking broader stock levels and adjusting par levels.
-Monthly inventory is usually for financial reporting, helping you calculate food cost and spot trends.

Most restaurants benefit from a mix of these. For example, you might count your protein and alcohol every day, do a full food inventory once a week, and a complete inventory of all categories at month-end.

Be Consistent with Timing
Inventory should always be done at the same time of day, ideally during slow hours or before opening. Doing it during busy periods leads to distractions and mistakes. Also, aim for the same day each week - like every Sunday evening or Monday morning - so you can build it into your routine.

Assign Roles Clearly
Don't let inventory be an afterthought or a task left to whoever has time. Assign a primary person to lead the process - often a kitchen manager or shift lead - and consider a second person to assist or double-check counts. Having the same people involved helps reduce errors and improve accountability.

Use Templates and Tools
Whether you're using pen and paper, spreadsheets, or software, stick to a consistent format. A well-organized inventory sheet saves time and ensures no items are missed. Include item names, units (cases, pounds, bottles), and locations for faster counting.

A good inventory schedule isn't just about tracking food - it's about building habits. With a reliable routine, inventory becomes easier to manage, and your decisions become more data-driven and less reactive.

One of the most common ways restaurants lose money is by ordering too much - or too little - inventory. When you don't align your orders with actual demand, you end up with spoiled ingredients, missing menu items, or cash tied up in stock you don't need. Smarter ordering isn't about guessing - it's about using your sales and inventory data to guide better decisions.

Start with Your Sales Trends
Look at what you've sold over the past week or month. Which dishes are moving fast? Are there any slow sellers you're still ordering ingredients for? Your POS system can give you valuable insight into which items are worth restocking and which ones should be reduced or removed from future orders.

Match Orders to Usage, Not Assumptions
It's easy to fall into the habit of ordering just in case. But that often leads to overstocking and waste. Instead, compare your current stock levels and usage rates to your par levels. If you used 15 pounds of chicken last week and still have 5 pounds left, you likely only need to order 10 - not 20.

Account for Seasonality and Events
Ordering should also reflect what's ahead. Is it a holiday weekend? Expect higher sales. Is your area entering the slow season? Scale back. Being aware of weather, local events, or school schedules can help you predict when you'll need more - or less - inventory.

Review and Adjust Regularly
Ordering isn't set-it-and-forget-it. Review your order history regularly to find patterns or mistakes. Maybe you've been ordering too many perishable items that don't sell, or maybe your prep process is leading to more waste than you realized. Small adjustments over time can lead to big savings.

Work With Suppliers, Not Against Them
Build a relationship with your vendors. Many are willing to help you right-size orders or suggest better delivery days to reduce spoilage. A quick conversation can lead to smarter purchasing decisions and less waste.

Ordering smarter doesn't mean ordering less - it means ordering better. By aligning purchases with real demand, you free up cash, reduce waste, and make sure your kitchen always has what it needs to succeed.

Managing inventory like a pro isn't about being perfect - it's about being consistent. The more regularly you track what's coming in and going out of your kitchen, the easier it becomes to spot waste, save money, and keep your restaurant running smoothly.

Inventory management isn't something you fix once and forget. It's a habit. It's part of the daily and weekly rhythm of a well-run restaurant. When you take the time to set par levels, follow FIFO, track usage, and align your orders with real demand, you set your business up for better control and stronger profit margins.

And you don't need fancy tools to get started. A simple spreadsheet, a printed checklist, or a basic inventory sheet can do the job if used consistently. The key is to stick to your system, involve your team, and make small improvements as you go.

Most importantly, don't treat inventory as just a back-of-house task. It directly affects your menu pricing, labor planning, food quality, and bottom line. When you manage it well, you're not only cutting waste - you're making smarter decisions that benefit your entire operation.

So take a step today. Set a schedule. Label your stock. Start small, and stay consistent. Over time, these small actions will help you gain control, reduce stress, and make your restaurant more efficient and profitable.