HomeManagementInventoryThe FIFO Food Storage Method

The FIFO Food Storage Method

FIFO- First In, First Out Inventory Management Method

What is FIFO?

FIFO stands for First In, First Out. FIFO is a very prominently used method of stock rotation and inventory management.


This method states that the food that has been bought first, needs to be used first. First In, First Out organizes food by expiration or use-by date. That way, you will finish up the old items first and reduce food wastage and save money.

This method is an excellent way to rotate your stock and prevent your inventory especially perishable items from rotting or decaying.

Why FIFO in restaurants ?

In a commercial kitchen, unlike at home, it is nearly impossible to remember what came in when. Furthermore, there are numerous staff members who receive raw material deliveries at various times. This means that a stock rotation system must be in place so that everyone knows which foods to use first and, equally important, how to store these fresh supplies so that they can be used in the correct order.

FIFO storage technique

Benefits of FIFO

It is a pretty simple concept, widely used by many restaurants. Committing to it can greatly reduce food waste. In fact, many restaurants already practice this because they know the financial benefits very well.

Here are 4 really good reasons to practice FIFO in your restaurant

1. Less food wastage

Not all food waste is due to poor stock rotation or failure to follow proper FIFO practices, but it is highly likely that this accounts for a significant portion of waste. By using up food that is in good condition, edible, and closer to expiry first greatly helps in reducing food wastage.

RECOMMENDED READ  7 Much Needed Tips On Restaurant Accounting

2. Save more money

All those ingredients in your restaurant kitchen have a cost attached to them. Allowing them to rot is similar to tossing money in the garbage. More food wastage means increased food costs and shrank profit margins. If an inventory is properly stored; less food is wasted, and more money is saved! It’s a win-win situation!

3. Improved customer satisfaction

Good food storage practices make the kitchen easier to navigate and avoid confusion. Resulting in less time wasted searching for food items and determining whether the food itself is safe. This results in faster service and a better customer experience in terms of food quality and preparation time.

4. Improves the efficiency

Storing food correctly and in an easily understandable order will increase kitchen efficiency. The chef will be aware of which foods are appropriate to use. If you hire relief chefs on occasion to cover absences, the new chef will find it much easier to operate in an unfamiliar kitchen if food storage follows a sensible well-thought-out plan and everything is labeled.

How to use FIFO?

Go through this detailed checklist to know how to use FIFO.

FIFO checklist

The key to successfully implementing FIFO in your restaurant is to provide adequate staff training on the subject. There is a better chance of successful implementation if everyone understands the process and follows it to the teeth.   This would allow your employees to collaborate, avoid confusion, increase efficiency, and have a unified approach to food hygiene, storage, and waste.

Simran Jain
Simran Jain
Hi there! I’m Simran Jain, and I am so happy that you are here. My favorite thing in life is time spent in the kitchen. And all the better with being able to share my experience with y'all. I love everything related to food and I am always writing or cooking.


Leave a Reply