In a professional kitchen, food waste prevention doesn't start at the chopping board, it starts at the loading bay. Every crate of wilted greens or over-temped dairy that makes it into your walk-in is a leak in your gross profit (GP) and a red X on your operational efficiency.

Adopting a zero waste mindset means viewing procurement and receiving as a commercial and environmental obligation. Here is how to master the "gatekeeper" role within your operation.

1. Inspect Like an Inspector.

Don't just sign the delivery note and move on. To prevent "First-In, Still-In" spoilage, you must be rigorous the moment the shutter opens.

• Temperature Checks: Use a calibrated thermometer to verify that chilled goods are below the required temperature.
• The "Deep Dive" Inspection: Don't trust the top layer. Open crates of produce to ensure the quality is consistent. 
• Refusal Standards: Empower your team to refuse stock that doesn't meet your standards. Whether it's cracked eggs or herbs with a shelf life of less than 48 hours, you deserve to receive the standard you pay for.
• Keep a Log on Quality: Ensure you have a log of unsatisfactory produce from your suppliers. Factual documentation will help with escalating any ongoing issues. Word of mouth can only get you so far.

2. Physical Inventory Over Theory

Reliance on POS data or "theoretical stock" can lead to over-ordering. Before placing your next order:

• Get Out of the Office: Conduct physical counts in walk-ins, freezers, and reach-ins. If you can't, designate this important task to a member of the team
• The "Use First" Shelf: Designate a specific rack for items closest to expiry. This visual cue ensures the team prioritizes these ingredients for today’s prep.
• Be Strict on FIFO: If constant reminders or signage are needed, it's a crucial practice to be consistent.

3. Smart Storage & Organization

Once the product is accepted, the race against the clock begins.

• Clear Containers: Invest in transparent storage. If a chef can see the ingredient, they are more likely to use it before it turns.
• Standardized Labelling: Every bulk item decanted into a new container must be labelled clearly and consistently.
• Store in Smart Quantities: Don't just pack everything away without thought. Consider the best quantities you want to pull in terms of your menus and production numbers. Storing larger packs into smaller amounts will leave you with less surplus after daily production.
• Consistent and Strategic Placement: Double down on the importance of the right place for everything, i.e. raw meat and poultry on the lowest shelves. Spoilage or contamination will be mitigated against but also produce will not get lost when there is consistency.

4. Learning, Adapting, Evolving

There are always continual ways to improve efficiency. Learn from inefficiencies and implement new processes.

• Consider Pack Sizes Ordered: If you're experiencing repeated spoilage of certain products, is there a better pack size that suits your operation. Talk to your supplier and ask them to work with you on procuring the ideal quantities for you
• Proactive Team Training: If you spot uncertainty or inconsistencies within the team, act quickly. Hold a refresh training and consider assigning responsibility to an individual or group of staff. Accountability and increased monitoring can nip bad habits in the bud

Download our free Receiving and Inspection Checklist that you can adapt to your operations to help ensure consistency and focus when receiving goods: