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Want to extend shelf life and reduce food costs in your restaurant or café? Here are 4 practical storage principles that help minimise waste and protect your margins: 1️⃣ Keep storage clean and organised Designate clear areas for chilled, frozen, dry, and beverage stock. Organisation reduces errors and speeds up service. 2️⃣ Store similar items together Grouping like products simplifies stock checks and supports effective inventory rotation. 3️⃣ Label everything clearly Include product names and
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Want to extend shelf life and reduce food costs in your restaurant or café? Here are 4 practical storage principles that help minimise waste and protect your margins: 1️⃣ Keep storage clean and organised Designate clear areas for chilled, frozen, dry, and beverage stock. Organisation reduces errors and speeds up service. 2️⃣ Store similar items together Grouping like products simplifies stock checks and supports effective inventory rotation. 3️⃣ Label everything clearly Include product names and
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