What is the standard procedure for restocking inventory?

Following FIFO, or first in, first out, is crucial in inventory management to ensure that older products are used or sold before newer ones. This method helps minimize waste by preventing expired or out-of-date products from remaining on shelves. Accurately maintaining inventory counts is also essential as it aids in tracking stock levels, forecasting needs, and preventing overstocking or stockouts. By adhering to FIFO and keeping precise counts, employees contribute to efficient operations and customer satisfaction by ensuring that fresh products are always available.

While using bottles from the front of the shelf may seem reasonable, it doesn’t necessarily incorporate the broader principles of inventory management and may lead to neglecting older stock if not paired with a systematic counting approach. Displaying products without regard to expiration dates could compromise food safety and customer trust. Finally, only restocking when items become empty fails to ensure that popular items remain available for customers, which can lead to lost sales and customer dissatisfaction. Thus, the combination of FIFO and accurate inventory counts firmly supports best practices in inventory management.