To avoid using product that is fresher first and older be left out on the shelf and spoil,which will increase you food cost.
You should ensure that older stock is pulled to the front, and newer stock is put to the back. It is a question of stock rotation. Don't sell new stock if older stock is waiting to be sold.
The biggest reason for poor stock rotation is that the employees just put the new items on the shelf without pulling the older ones to the front. All stock items should be rotated out based on the product's expiration date.
what are the procedure of a stock verification
Stock rotation procedure is important to any business as it ensures that stock is balanced. You will not be left with old stock and sell the new stock only. This creates a good balance also in terms of the quality.
Poor stock rotation is evident when items on the shelves are not sold before their "best by" dates. In a grocery store, new items should always be rotated to the back of the shelf. Even some soaps have a "best by" date.
Stock rotation of materials is important to ensure that older stock is used before newer stock, preventing expired or obsolete materials from being wasted. It also helps to maintain product quality by preventing deterioration or spoilage of goods. Additionally, stock rotation can improve inventory accuracy and minimize the risk of stockouts.
it was followed by the Great Depression
First in first out
no
"When stock a new delivery of goods takes place, it is important that stock items are rotated so that the older units are on prominent display."
1. It a barman's responsibility to prepare for drinks in the bar before the guests come. 2. He should always practice the art of stock rotation. 3. He should attend to guests at the counter.
In this system they have procedures in place so that the first stock of a product received (i.e. first in) will be the first stock of that product sold (i.e. first out). This prevents the accumulation of forgotten old stock in the "back of the warehouse" while the new stock arrives and is immediately sold, reducing waste. The system is utilised fully in dealing with shortlife chilled foods for example that have "use by" and "best best" dates. In most organisations its called stock rotation or variants of the term