In this article

Delivery basics Checking deliveries Temperature

Quality Meat and poultry Fish

Fruit and vegetables Quantity Stock rotation

You should count and weigh your goods when they're delivered to ensure that they match up to what you're paying for. If weighing raw meat or poultry, then make sure that your scales and hands are thoroughly washed and dried between each weighing to prevent cross-contamination. Check that the paperwork is correct and that you have received exactly what it says.

Before putting away your delivery - or your weekly shop - you should ensure that existing produce is used up before the new delivery arrives.

Stock rotation is a simple, but essential method of using old before new. This system enables you to avoid wasting produce (which can affect profits) or using produce that may be past its best (which increases the risk of food poisoning).

If space allows, then bring existing supplies to the front of shelves and cold rooms so that the new produce can be stored behind. All staff should know the system that's being used and what supplies to use first.

Date all produce. If it doesn't have a 'best before' date, then it label it clearly with the precise date, quantity and description before putting it away.

Meat and fish must not be refrigerated in boxes or cartons. Transfer these items to leak-proof containers.

Store meat, fish and dairy products separately. This prevents the flavours and smells from tainting other food.

John Torode says:

"If for some reason an item on the menu is not selling then there could be too much of a certain item left over. A clever chef will put a special on the menu using that item, or freeze it so it doesn’t go to waste. The most common of mistakes with wastage are over-ordering and having too-large amounts of fresh herbs and salad leaves, which don’t last very long. Many people try to get too far ahead with preparation and, as such, make mountains of sauces and dressings rather than making them fresh each day."

"A very large menu is also a killer. When too many items are on a menu you may find that one day you can sell some of one particular dish, and the next day you’ll sell none. The problem with this is that you still have to have the ingredients on hand just in case a dish is sold."

John's tips for sucessful stock management:

• Keep the menu short and seasonal (seasonal food is also less costly).
• Look after the storage areas and rotate the stock.
• Have reputable suppliers and get fresh produce every day, if not twice a day.
• Order after the evening service for the next day - not in the afternoon when you don't know how much stock you'll use during the evening service.

Take the test

You have reached the end of Module two on receiving and checking deliveries and stock rotation. To progress to the next module you must correctly answer ten questions on this module. Have a go now.