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5 Kitchen Inventory Management Strategies You Should Know

Having a wide range of kitchen appliances and utensils is pointless unless you keep track of them. This is only achievable if your kitchen inventory management system is effective and efficient.

Are you feeling overwhelmed? Well, we are not going to sugar-coat it; it does take a lot of time and effort to get started, and even more, effort to maintain. However, it is critical to the success of your kitchen and business.

To begin running a successful and productive kitchen in the long run, try implementing the following kitchen inventory management strategies:

1.   Sort out your stock

Organisation is critical, although try not to rush through the process. What you can see and what your inventory tells you are two independent parts of the layout of your kitchen. Set aside some time to make certain that every item in your kitchen inventory has a home. Because when everything is nicely organised, you won’t have to waste time looking for misplaced equipment when it’s time to start cooking.

2.   Inventory check.

Constant checking won’t hurt. Allocate one day a week, to do inventory inspections at the same time. The best way to fix any concerns that may occur is to check your kitchen inventory on a weekly basis. If you do it every week at the same time, you’ll obtain the most accurate count.

3.   Don’t do it alone

Having a second set of eyes can be quite useful. Even if you are incredibly meticulous in your approach – errors can still occur. Once both individuals have completed their inventory, compare your results. You can investigate further any discrepancies using this method.


Cooking utensils, for example, are easier to count than other kitchen inventory items. Delegating this responsibility to others on your team will free up your time to focus on other important tasks.

4.   Review past inventory before your next purchase

Always, check your current stock levels before receiving new products. If you start with an exact count, you’ll have a clear image of what your ordered and why. Sign the invoice only after you have confirmed that the goods were delivered in according with your request.

5.   Determine how much extra you'll need in case of emergencies.

In the event that something might go wrong or goes missing, you’ll be prepared with a “just in case” inventory. It can be difficult to find the right balance because overstocking doesn’t make financial or storage sense.



Need more tips like this? Cedar Hospitality is here for you!


Cedar Hospitality has extensive knowledge and expertise within the hospitality industry. As a result, we serve a diverse spectrum of businesses in the hospitality industry, including restaurants, cafes, hotels, bars, nightclubs and everything else in between. We are committed to giving the best value to all of our clients.


Visit the Cedar Hospitality store in Brunswick, Victoria, for all of your hospitality needs or contact us online.



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