The FIFO method, which stands for "First In, First Out," is a commonly used process for maintaining inventory including food restocking. This method ensures food safety and freshness by using older inventory first before newer delivery. Here is the step-by-step guide to using the FIFO method to restock food
1. Understand The Concept: The fundamental idea behind FIFO is consuming goods in the same chronological order they were purchased or produced. This means that the first goods that come into your inventory should be the first ones used.
2. Organize Your Storage Area: To implement FIFO effectively, your storage area must be organized. All similar items should be kept in the same location. Items should not be hidden or hard to reach, as this can cause older items to be forgotten.
3. Label Your Food: Each time new food stock comes into your inventory, it should be labeled with the date it was received. This can be done by writing the date directly on the package with a permanent marker, or by using sticky labels.
4. Restock Properly: When new items come in, they should be placed behind the older items. That is, newly received inventory items get placed in the back of the storage area while older items stay at the front. Make sure to rotate your items by moving the older products up front when new shipments come in. This can be done by removing the older items from the shelves altogether, placing newer ones at the back, and then returning the older items up front.
5. Train Your Staff: Make sure your staff understands the FIFO principle and how to apply it in their daily tasks. Restocking, pulling inventory for use, and delivering new inventory should all employ the FIFO method. Staff should understand the importance of this process to reduce waste and improve safety.
6. Maintain Cleanliness and Check Regularly: Regular checks should be performed to ensure that FIFO is being followed correctly. Also, cleaning your storage area regularly goes hand in hand with FIFO, as this process allows for frequent checking of inventory and helps to rule out any old and forgotten items.
7. Manage and Monitor: Implement regular monitoring on the expiration dates and quality of the supplies. Along with that, manage inventory levels regularly to avoid overstocking or understocking.
Through the FIFO method, restaurants and food service businesses can manage their inventory more effectively, reducing food waste and saving on costs by using ingredients at their freshest. It also helps to ensure that customers always receive the best quality product.
It's important to note that while FIFO is a great method for managing perishable inventory like restaurant food supplies, it might not be suitable for every business or situation. Businesses dealing with non-perishable items where items do not differ in quality over time might prefer to use a different inventory management system like Last In First Out (LIFO), which may offer some tax advantages.