To run a profitable pizzeria, mastering inventory control is crucial—minimizing spoilage, vegas108 login cutting expenses, and maintaining customer satisfaction all depend on it

Start by monitoring your daily ingredient consumption

Document every pound, cup, and ounce of key ingredients used each shift

This helps you spot patterns and predict future needs based on sales trends

On peak periods such as Super Bowl Sunday, Valentine’s Day, or holiday weekends

Use a first in, first out system for your ingredients

Using the oldest inventory first keeps your supplies fresh and minimizes waste

Tag every item with arrival date and recommended consumption window

A small effort like labeling can drastically extend shelf life and prevent food safety issues

Establish clear reorder thresholds for every ingredient

When your cheese or sauce drops below the minimum, it’s time to reorder

Exceeding your cap can lead to spoilage, especially with perishables like cheese and dough

Modern pizzerias rely on digital tools like Toast, Upserve, or Restaurant365 to track stock automatically

Standardize topping application across all stations and shifts

Cumulative overuse—just a few extra slices per pie—quickly depletes expensive ingredients

Standardized recipes and portion control tools help ensure you’re using the right amount every time

Routine inspection of storage areas is non-negotiable

Even slight temperature fluctuations can compromise quality and safety

A broken fridge or poor ventilation can ruin ingredients even before they expire

Make it part of your daily routine to inspect coolers, freezers, and dry storage areas

Conduct a comprehensive inventory audit every seven days

Track incoming, consumed, and remaining quantities side by side

When waste becomes a pattern, dig deeper to find the root issue

Is one topping rarely requested by customers?

Are you overstocking during low-demand periods?

Adjust your orders and recipes accordingly

Consistent review leads to smarter decisions and better profits