Free Restaurant Pantry Inventory Layout Checklist

Prepared by:

[YOUR NAME]

Date:

August 25, 2055

1

Ensure all dry goods are labeled and dated

2

Store items like rice, pasta, and flour in airtight containers

3

Organize spices alphabetically or by category

4

Rotate stock to ensure older items are used first (FIFO)

5

Check for signs of pests or damage

6

Keep the area clean and dry at all times

1

Arrange canned goods by type and size

2

Ensure cans are dent-free and not expired

3

Label shelves for easy identification

4

Rotate stock to prioritize older items

5

Wipe down shelves regularly to remove dust

6

Maintain clear access to commonly used items

1

Store baking powders, sugars, and yeasts in airtight containers

2

Organize by baking category (e.g., flour, sugars, additives)

3

Label and date all opened packages

4

Ensure gluten-free and allergen items are separated

5

Restock frequently used items for easy access

6

Discard items that are past their expiration

1

Group oils and vinegar by type (e.g., olive oil, balsamic)

2

Check bottles for any leaks or damage

3

Ensure condiments are sealed properly

4

Keep regularly used items near the front

5

Rotate stock for freshness

6

Clean any spills immediately to prevent a mess

1

Store bulk items in sealed containers to maintain freshness

2

Use clear bins for easy identification of contents

3

Label bulk storage with names and dates

4

Rotate stock and avoid overstocking

5

Regularly inspect for signs of pests or damage

6

Ensure the area is clean and organized

1

Group refrigerated goods by category (e.g., dairy, meats, vegetables)

2

Check temperature levels are consistently maintained

3

Label and date all perishable items

4

Rotate stock to use older items first (FIFO)

5

Regularly check for expired or spoiled items

6

Ensure that no items are blocking air circulation