01
Use first what expires first
The FEFO rule (“first expired, first out”) means using first the product whose date is closest, not the last one delivered. Put new deliveries at the back, and keep dates visible.
02
Label every opened package
An opened package keeps for less time. Write the opening date and the new use-by on a label; a QR label does it with one scan.
03
Know your loss rates
Between the raw product and the plate there are trimmings, bones and cooking. Measure the loss of your main products: a true recipe gives a true cost and a true order.
04
Order from real sales
Sales vary with the day of the week. Base orders on each day’s sales and on your suppliers’ delivery days, with a small margin, rather than on habit.
05
Count little, but often
A full count is long. Count a few expensive or fragile products every day: differences show early, while you can still act.
06
Record each loss with its reason
Expired, mistake, breakage, sent back: a loss recorded with its reason shows where to act. Without a reason, a loss repeats.
