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Storeroom management

You have to think of everything to ensure a restaurant runs efficiently. No one with the ambition of opening a successful eatery would dream of choosing second-rate suppliers or not taking care of the look of the dining room or giving diners a warm welcome. But sometimes we underestimate the importance of the management not only of ingredient sourcing but also of food storage.

In order to be flawless, good buying management must be accompanied by an attentive management of the goods from reception to delivery. This department must be run smartly and rationally using an efficient inventory accounting solution that maintains full, accurate control of the situation in real time.

The person in charge of storeroom management must have special training for this role. A person who is not up to the job could frustrate all the efforts made in the buying process and those to ensure that the food is cooked to perfection and that diners enjoy a very positive experience. The person in charge of receiving goods has very specific, important duties: he or she must give signed permission for the goods (food and non-food) to enter the restaurant, check their weights, the state of the packaging and that the goods are acceptable, thereby enabling the start of the administrative process regarding the payment of suppliers’ bills. It is therefore obvious that the professional skills of this person must be carefully judged when selecting staff.


Another fundamental storeroom management operation consists in using rationality to store the goods and preserve them correctly. The purchased, stored goods are in fact a form of capital and should be treated with due consideration. The best way of keeping a check on goods entering and leaving is to have a single storeroom entrance located near the reception area and the kitchens. The goods must be stored in hygienically appropriate spaces, whether or not with conditioning elements (fridges, cold stores, etc.), in accordance with their perishability and in line with a system that makes it easy to store and find products. A computer system and a simple method of precise labelling makes everything very much easier and practical.

Therefore, is it very important not to underestimate this intermediate stage of the production chain. Your ingredients, from the producer to the end consumer, are your wealth and should be guarded as if they were in a bank, with the greatest care and attention.