Ten Steps - Taking Inventory

1. Organize the storeroom

2. Use pre-printed inventory forms

3. Inventory Forms should be arranged in the same sequence as the storeroom

4. It is easier for two individuals to take inventory together

5. Food inventory should be taken at least once a month

6. Bar inventory should be taken at least once a month

7. In some smaller operations, you can inventory major items and estimate the rest

8. Inventory the back bar in tenths of a bottle

9. Inventory expendable items quarterly, or when expenses are high

10. The more you take inventory:

  •  The quicker you become
  • The easier it is for the chef and kitchen staff to find items
  •  Purchasing becomes easier
  • You can better reduce/control thievery.

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