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For pizzerias aiming to boost margins and reduce food waste, smart inventory practices aren’t optional—they’re a necessity

One of the first steps is to track what you use every day

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

Over time, this data uncovers trends that inform smarter purchasing decisions

Particularly on Friday and Saturday nights, during holidays, or local event days

Implement FIFO (First In, First Out) protocols for vegas 108 all perishables

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

Clearly mark all containers with receipt date and use-by deadline

Even minor labeling practices significantly improve inventory hygiene and reduce losses

Establish clear reorder thresholds for every ingredient

Restock immediately when inventory falls under the defined minimum

But don’t let it go above the maximum, or you risk having food sit too long and go bad

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

Train your staff to measure toppings consistently

A little extra pepperoni or cheese on each pizza adds up quickly and can drain your inventory faster than expected

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

Check your storage conditions regularly

Perishables like mozzarella and fresh dough require precise cold chain management

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

Cross-reference purchase orders, usage logs, and remaining stock

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?

Modify your purchasing habits and tweak your menu formulas based on data

Ongoing evaluation transforms inventory from a cost center into a profit driver