Stock is money on the shelf. FIFO, first in, first out, means using older stock before newer stock. Keeping to par levels and recording every spill, breakage or expired item in a waste log helps the venue order the right amounts.
Why it matters
Wasted milk, fruit and drinks cost money every day. Good rotation also stops out-of-date products reaching guests.
Key ideas
First in, first out
When deliveries arrive, move older stock forward and put new stock behind it, checking dates as you go.
Ordering to par
Topping up to a set level avoids guesswork. Too much stock goes off; too little runs out mid-shift.
Waste and breakage log
Record everything thrown away, spilled or broken, with the reason. Patterns show where ordering or training should change.
Step by step
- 1
Check deliveries for damage and short dates.
- 2
Put new stock behind older stock.
- 3
Label opened items with the date opened.
- 4
Check dates at the start of each shift.
- 5
Log waste, spills and breakages straight away.
Do
- Measure with a jigger or scales to avoid over-pouring.
- Prepare only the milk or garnish you need.
- Tell your manager when stock falls below par.
Common mistakes
- Don't hide breakages or bin mistakes without logging them.
- Don't stack new stock in front of old to save time.
- Don't give away free drinks without permission.
The situation
A milk delivery arrives at a busy moment, and it would be quickest to push it into the front of the fridge.
What a professional does
You pull the older milk forward, place the new cartons behind and check dates. It takes two minutes and stops old milk expiring unseen.
Useful phrases
“I've logged a dropped bottle and a remade latte.”
“We're below par on oat milk. Can we add it to the order?”
Pro tip
Log a dropped or remade item as soon as it happens, before you forget.
Quick check
What does FIFO mean and why does it matter?
Think about it, then show the answer
First in, first out: older stock is used first, so less goes out of date and is thrown away.