- This process starts by thinking ahead a day or two in advance.
- You cannot do a stock count in a disorganized kitchen.
- Systematically you have to pack your stock neatly and in an ordered manner.
- Unpack shelves, wipe the shelves down, and re-pack.
- Check for expiry dates or spoiled items.
- If boxes are opened portion the items to ensure less wastage and easy counting on the day of the stock count.
- Attempt to pack shelves according to the layout of your stock count sheet.
- Consider the production need and defrost in advance that all stock handling is completed at the time of the actual count.
- Use the time to your advantage and check that the correct manufacturing and labeling methods were used.
- Check FIFO and rotation of stock items.
- Check that all your invoices of deliveries received during the month has been captured and do a stock valuation check.
- Ensure that the capturing mistakes are corrected before you do your stock count to avoid wasting valuable time.
- Capture all manufacturing and bulk conversion to ensure that the portioned stock items are valued correctly.
- Compare the current stock item values to the previous week’s stock item values to find escalated stock item prices or incorrectly valued items.
- Check for misplaced items, ie. an open drum of oil could be considered empty or as dirty oil. Open it and check inside. Always think inside, behind, underneath.
- Work systematically from left to right and from the top to the bottom.
Author: Marius Joubert
Founder of Restauranthub.co the first true community for the restaurant and hospitality industry.
