Ingredient Management

How to Manage Your Ingredient List

Ingredient management helps you keep track of everything you need to cook your restaurant dishes. Think of it as your master shopping list that grows more organized every day.

Start by listing your ingredients:

• Proteins - Chicken, beef, fish, beans
• Vegetables - Onions, tomatoes, lettuce, carrots
• Staples - Rice, pasta, flour, oil
• Dairy - Milk, cheese, butter, yogurt
• Herbs & spices - Salt, pepper, garlic, basil

Keep information about each ingredient:

• Name - What it's called
• Quantity - How much you have
• Unit - How it's measured (pounds, bags, etc.)
• Reorder point - When to buy more
• Supplier - Where you get it from

What Ingredient Information to Track

Basic details to record:

• Current stock - How much you have right now
• Average usage - How much you typically use per week
• Reorder level - When you should order more
• Cost per unit - How much each item costs
• Minimum stock - The smallest amount you need

Extra helpful details:

• Expiration date - When it goes bad
• Storage location - Where in your restaurant it goes
• Popular dishes - What recipes use this ingredient
• Supplier contact - Phone number for ordering

How to Set Up Alerts When Stock Is Low

Alerts work like warning lights on your car - they tell you when something needs attention before it becomes a problem.

Set alert levels:

• Low stock alert - Tell you when you're getting low (50% or less of normal stock)
• Reorder alert - Tell you when you should order more (25% or less of normal stock)
• Critical alert - Tell you when you're almost out (10% or less of normal stock)

Alert colors and meanings:

• Green - Plenty of stock available
• Yellow - Getting low, should order soon
• Red - Almost out, need to order now
• Purple - Critical, running very low

Examples of Common Ingredients to Track

Must-track ingredients (green/yellow/red alerts):

• Chicken - Most popular protein, used daily
• Rice - Basic starch, used often
• Onions - Key ingredient in many dishes
• Garlic - Flavor base for most recipes
• Salt & pepper - Seasoning, always needed

Seasonal ingredients (yellow alerts only):

• Pumpkins - Only needed in fall months
• Tomatoes - In season vs. off-season
• Basil - Used more in summer dishes
• Potatoes - Always popular but used more in winter

Special ingredients (purple alerts only):

• Fresh salmon - Used for special dishes
• Gourmet spices - For premium menu items
• Premium wine - Need to keep enough for happy hour

Setting up alerts for chicken:

1. Add chicken to your list
2. Set alert levels:

• Low stock: 10 pounds (yellow)
• Reorder alert: 5 pounds (red)
• Critical alert: 2 pounds (purple)

1. Set usage rate: 15 pounds per week

1. Order when you get yellow alert: Buy 20 pounds more

1. Follow up when you get red alert: Extra urgent order needed

Setting up alerts for basil:

1. Add basil to list
2. Seasonal settings:

• Summer: Reorder at 1 bunch (yellow)
• Winter: Reorder at 0.5 bunch (yellow)

1. Usage: 2 bunches per week in summer, 1 bunch per week in winter

1. Alerts: Order new basil weekly during growing season

The key is to start with what you use most often and build from there. Don't track everything at once - focus on ingredients that are essential to your restaurant's success.