1. determine mining by sales. The catering industry is relatively taboo to buy a large number of ingredients, which leads to a backlog of inventory. For example, it is best to buy fresh ingredients every day, and dry seasonings can be bought for a few more days, but there must be plans. The principle of first-in and first-out is used when leaving the warehouse. Those who buy first are used first, and those who process first are used first. Improve inventory turnover.

2. Set inventory warning. For example, the shelf life of ingredients, the upper and lower limits of inventory, should be set to prevent the ingredients from expiring, or the inventory is overstocked and cleared.

3, accurate inventory. It is best to take inventory of the warehouse on a daily basis, but if you don't have so much manpower and time, you can also take weekly, ten-day and monthly inventory.