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286: Managing Food Purchasing, Storage & Stock Control

Profitable Hospitality Podcast

Release Date: 12/06/2018

Ken Burgin talks with chef and kitchen management expert Andrew Briese of Cooking the Books. In the first of two podcast interviews, they had a lively discussion on the initial stages of the food management sequence: ordering, storage and stock control. Topics covered include:

  • Common mistakes people make when they choose suppliers
  • Best practice for ordering methods and deciding on quantities
  • Best practice with storage or dry and cold goods.
  • Managing the ever-present problem of theft
  • Stocktake methods for small operators – who usually never do stocktakes!
  • Managing and measuring food wastage