your stock is a timely manner you should have an accurate picture of what you have in stores and also how quickly you are using this. Without this information it is very easy to over order. Over-stocking adds extra days or worse to your stock turnover. When you do stock checks build in the discipline of checking expiry dates and then moving this inventory, if it is still good, to the front.
This also applies to your dry goods store as this is often neglected and those giant bags of sugar and salt do deteriorate as well. Develop the habit of asking what the expiry date or purchase date is on any ingredient or stock item. This is not a memory trick, you need proof of that date, just the same as the hygiene inspector does.
If storage conditions fail, e.g. a local power cut defrosts your freezer, you now have a situation where you have to treat that produce as something differently and the original dates do not apply anymore. Many suppliers are helpful in this manner and will advise on the packaging how long you have left when defrosted or opened.
Poor stock rotation is not only bad for your bottom line but it does have a serious impact on your reputation. Older ingredients often loose their flavour and texture, taste suffers. Stock rotation, inventory management and food hygiene all go hand in hand. Getting simple processes in place to synchronise treatment of storage and purchasing will actually save work rather than create it.
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