Inventory Management

Inventory Schedule

  • The inventory audit should be done on the last day of each month using the Foodager audit feature. If you need training within Foodager, please discuss with your CDC.

    • One sous chef and one line cook should be scheduled for inventory every month. Inventory with two people shouldn’t take more than four hours.

    • A waste tracking spreadsheet should be posted in the kitchen and updated on the drive each month. This allows the kitchen to visibly see how much product is being lost and allows the accounting team to calculate for it.

    • Order guides should be created for each purveyor with each new menu iteration.

    • Delivery schedules are often determined by purveyors set delivery schedules. Please familiarize yourself with the delivery schedule unique to our CH location.

    Charlottesville
    - Produce ordering schedule with vendors
    - Main ordering schedule with vendors

    Richmond
    - Ordering schedule with vendors
    - Ordering guide template

    Chattanooga
    - Ordering schedule with vendors

  • Charlottesville
    Richmond
    Chattanooga

Inventory SOPs

    • Every item that enters a Common House kitchen should be processed and appropriately labeled. Most products should be transferred into appropriate plastic containers or bins. Exceptions on a case by case basis with Chef’s approval.

    • All food items must be at least 6” off the ground.

    • Refrigerated food storage must follow this order from top to bottom.

      • Ready to eat
        Raw produce or food that will be hot held
        Beef (whole muscle)
        Pork
        Seafood
        Ground/injected meat
        Eggs
        Chicken

    • All processed food product should be labeled with the name of product and date on which it was made

      • All tape for labels must be cut with a clean edge to present a neat and easy to read label

      • All labels must be legible

      • Every cook is expected to bring their own sharpie marker for labeling

    • Product that requires a cover should always be stored in a non-reactive plastic container with a lid

      • Stainless containers are for cooking only

      • Plastic wrap is not an acceptable long term storage solution

    • Uncovered red meat must not touch metal (reactive) or other meats

  • Within Common House, it’s important to understand where certain food items are going when calculating our monthly + yearly budget. Three main categories are used when product tracking across departments:

    • Restaurant

    • Programming

    • Private Events

    Transfers to other departments template

    Within product tracking, we also want to quantify product loss (waste tracking) + family meal usage. Templates are below.

    Product Loss Template

    Family Meal Usage Template