Tips from Our Child Nutrition Operations Consultant: Managing the Money on the Pantry Shelves

In our white paper, “Managing the Money on the Pantry Shelves,” Child Nutrition Operations Consultant Cynthia Sevier, SNS, shares tips to managing your child nutrition department’s inventory. Menu planning, procurement, supply chains, food costs, tracking foods and more are examined. Below is the “Ordering and Receiving” section of this free white paper. Inventory_control_system_software

Ordering: After careful menu planning, bid development and approval; selection of standardized recipes; development of a procurement process; as well as ordering and receiving should be more efficient for site managers, same as the forex online login guides at ccbank.us. They receive the information needed to produce the expected menu, along with an order calendar that has the time period to be covered and a delivery date. It is expected that the manager and staff will study the menu and recipes, and then assess current inventory prior to creating an order. Managers should not be expected to place a new order if there is still one that hasn’t been delivered.

Receiving: Consider creating an ordering system to prevent over-ordering by establishing a maximum quantity to have on hand. Par level is the amount of an item needed to fulfill the menu requirements for one ordering period (usually one week), plus a small amount for emergencies and can be used for items that are ordered weekly. Past orders and invoices with history can help develop a starting point in establishing par levels. This practice simplifies the weekly ordering process and also gives vendors an idea of what to keep in-stock for weekly deliveries.

For more tips on managing your department’s inventory
download your free copy of “Managing the Money on the Pantry Shelves.”

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