What is 'inventory management' in a restaurant?

Inventory management in a restaurant involves tracking stock levels and orders to ensure that the kitchen has the necessary ingredients on hand to prepare menu items. This process is crucial as it helps prevent both overstock and stockouts, which can lead to waste or insufficient supply to meet customer demands.

Effectively managing inventory includes monitoring items that are frequently used and those that have a longer shelf life, keeping track of sales trends to adjust purchasing habits, and implementing an organized system for receiving and storing goods. By efficiently managing inventory, restaurants can optimize costs, manage cash flow, and ultimately enhance the overall dining experience by ensuring that popular dishes can be served without interruption.