A larger pack size, though less expensive per unit, can often lead to waste. Example - you buy a 1 lb of chives that costs $15 because a 1/4 lb of chives costs $8, but you use only 1/3 lb. of before they turned. You lost some money in that instance. Know your pars and usage, keep track of your weekly purchases so you can see how often you buy, and ALWAYS refuse poor or lower quality especially if you now you cannot use it all immediately. This is not always the case, but something to weigh on your decisions.

Simply speaking... don't over order your stock. It's known that stock can sometimes be over ordered given a current culinary trend. But in reality there is no guarantee that what was popular in your restaurant a week ago will continue the same trend in the coming week. FIFO doesn't really work, because for example, your seafood platter was trending in the past, it doesn't mean that it will continue to do so, and even if you "highly recommend" this to your customers to get rid of stock, you might end up binning the produce. Simply... gauge your clientele. Order your stock accordingly.

Apart from what’s already said, here are a few more ways to achieve better stock rotation: - Run Chefs specials in every outlet where possible to use up the short expiry items. - Process the item to preserve for longer using methods like pickling, curing with natural preservatives like vinegar, sugar, salt etc. - Be flexible with menus where possible. - Be creative in ways to use the particular commodity, try some new recipe or think how differently can the product could be used. Thanks 🙏🏽