To run a profitable pizzeria, mastering inventory control is crucial—minimizing spoilage, cutting expenses, and maintaining customer satisfaction all depend on it

Start by monitoring your daily ingredient consumption

Keep a daily log of how much dough, cheese, sauce, and toppings you go through

Analyzing these records reveals recurring patterns and lets you forecast demand accurately

Especially during busy days like weekends or holidays

Implement FIFO (First In, First Out) protocols for all perishables

Using the oldest inventory first keeps your supplies fresh and minimizes waste

Label everything clearly with the date it arrived and when it should be used by

This simple step can make a big difference in keeping your inventory fresh and safe

Establish clear reorder thresholds for every ingredient

Restock immediately when inventory falls under the defined minimum

But don’t let it go above the maximum, vegas108 login or you risk having food sit too long and go bad

Modern pizzerias rely on digital tools like Toast, Upserve, or Restaurant365 to track stock automatically

Ensure every team member portions toppings the same way every time

Cumulative overuse—just a few extra slices per pie—quickly depletes expensive ingredients

Standardized recipes and portion control tools help ensure you’re using the right amount every time

Routine inspection of storage areas is non-negotiable

Perishables like mozzarella and fresh dough require precise cold chain management

A single faulty unit can destroy an entire week’s supply

Assign staff to verify storage conditions every shift

Finally, review your inventory weekly

Compare what you ordered, what you used, and what’s left over

When waste becomes a pattern, dig deeper to find the root issue

Is a certain topping unpopular?

Are you overstocking during low-demand periods?

Modify your purchasing habits and tweak your menu formulas based on data

Regular audits empower you to make data-driven choices that increase margins