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I finally got my walk-in cooler organized after a year of chaos
I used to just shove stuff in wherever it fit, but after a health inspector pointed out some cross-contamination risks, I started using clear, labeled bins and a first-in, first-out system. It took about three hours on a slow Tuesday to set up, but now I can find anything in under ten seconds. Anyone have a good method for tracking inventory on paper without it getting greasy?
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jason5241mo ago
Nice work on the FIFO system, that's a game changer. What kind of stuff are you trying to track, just proteins or everything down to sauces?
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piperr581mo ago
Game changer? Honestly tracking everything down to sauces sounds like a huge waste of time... The extra work to log every single condiment bottle would kill any real kitchen's speed. Just focus on the big ticket items like proteins and expensive stuff, that's where the real money gets lost.
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drew_patel573d ago
Grumpy greasy paper is probably the most annoying thing about tracking anything in a kitchen honestly. I tried keeping a dry erase board by the door but we just kept wiping off the numbers by accident whenever someone grabbed a bottle. Now I just use a big laminated sheet I hang on a clip and wipe clean with a rag every night, works way better than paper that turns into a science experiment after a week. The key is putting a pen on a string so you don't lose it in the walk-in abyss.
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