The first in and first out method, also known as the FIFO method, is essential for good stock management. By using this method in the catering industry you are reducing the risk of wastage through short date, out of date or expired stock.
Summer is coming and that means your target audience are looking for establishments where they can enjoy the limited British summer. They want beer gardens, ice cold drinks, delicious salads, cooling desserts, barbecues and alfresco dining.
The summer and warmer weather is coming and while we spoke about how you can help your customers at this time of the year in a previous blog post, you also need to think about how you can support your kitchen during these warmer months.
Today I want to talk about the difference between food stocktaking, sometimes known as dry stocktaking and wet stocktaking. Let’s start with wet stocktaking. Wet stocktaking is as it suggests, it’s all your wet stock, it’s everything that comes through the bar, so that includes; Spirits Bottle beers Soft drinks Draft beers Lagers Wine But […]
There are lots of bars, pubs, restaurants, hotels and cafes that would rather put an advert out to employ a stocktaker for their business. They then sift through all the application forms, interview everyone, find the right person and spend time and money training them up to do the stocktakes for the business.
It is essential that you run a food stocktake in your catering or hospitality business at least once a year as a very minimum as this will allow you to maintain healthy inventory levels and minimise food losses – and it will keep your accountant happy too. However, stocktakes can be time-consuming and frustrating, while […]
When you are completing your monthly food stocktake you may notice some stock variances, these can occur from time to time, but we have put together the most common reasons for stock variances enabling you to be able to solve the mystery and make changes to avoid stock variances on future food stocktakes.