FIFO (First In, First Out)
FIFO is an inventory rotation method where the oldest stock (first in) is used or sold before newer stock (first out). In restaurant kitchens, it ensures ingredients are consumed in the order they were received to minimize spoilage and waste.
Try Cucinovo freeFIFO is an inventory rotation method where the oldest stock (first in) is used or sold before newer stock (first out). In restaurant kitchens, it ensures ingredients are consumed in the order they were received to minimize spoilage and waste.
Understanding FIFO (First In, First Out)
FIFO is both an inventory management principle and a physical storage practice. When a delivery arrives, new items are placed behind or below existing stock on shelves, ensuring that kitchen staff naturally reach for the older items first. Every container is labeled with a received date (or use-by date), and during prep, cooks pull from the oldest batch. This rotation prevents situations where fresh deliveries get used immediately while older stock languishes at the back of the shelf until it spoils.
In a restaurant context, FIFO applies to every category of perishable inventory: proteins in the walk-in cooler, dairy on refrigerated shelves, dry goods in the storeroom, and even prepped items in the reach-in. The practice extends to freezer management — frozen items can degrade in quality over months, and without FIFO rotation, a case of shrimp could sit in the back of the freezer well past its optimal use window.
FIFO also has implications for food safety and regulatory compliance. Health inspectors check for proper date labeling and stock rotation as part of routine inspections. Finding unlabeled containers or expired products buried behind newer stock is a common citation. A consistent FIFO system — supported by clear labeling, organized shelving, and staff training — helps restaurants pass inspections and, more importantly, serve safe food.
Example: Walk-In Cooler Rotation
A restaurant receives a delivery of 20 kg of fresh mozzarella on Monday (use-by: Thursday) and still has 5 kg from the previous Friday delivery (use-by: Tuesday). Without FIFO, a cook might grab the Monday delivery because it is in front. The Friday stock expires unused — €45 of waste at €9/kg.
With FIFO enforced, the Friday stock is moved to the front and labeled prominently. It gets used Monday and Tuesday. The Monday delivery, placed behind, is used Wednesday and Thursday. Zero waste, zero safety risk.
Why FIFO (First In, First Out) Matters
Food waste is one of the largest controllable costs in a restaurant. Industry data suggests that 4–10% of food purchased by restaurants is wasted before reaching the customer. A significant portion of this waste stems from poor inventory rotation — perfectly usable ingredients expiring because newer stock was used first. FIFO directly attacks this problem at the shelf level.
Beyond waste reduction, FIFO protects a restaurant's reputation and legal standing. Serving spoiled or degraded ingredients risks customer illness, negative reviews, and potential regulatory action. The cost of a single foodborne illness incident — in lost customers, legal fees, and brand damage — far exceeds the modest effort required to maintain a FIFO system.
Inventory & Stock Management
Cucinovo tracks ingredient quantities and usage across recipes. Combined with regular stock takes, it helps you identify slow-moving inventory that needs FIFO attention before it expires.
Learn moreRelated Terms
Par Level
A par level is the minimum quantity of an ingredient or supply item that a restaurant must have on hand at any given time. It is the reorder threshold that ensures the kitchen never runs out of stock between deliveries.
Stock Take (Inventory Count)
A stock take is the systematic physical counting and valuation of all food, beverage, and supply inventory held by a restaurant at a specific point in time. It is the foundation for calculating actual food cost and identifying variances between theoretical and real consumption.
Cost of Goods Sold (COGS)
Cost of Goods Sold (COGS) is the total cost of all food and beverage ingredients consumed during a specific period. It represents the direct material cost of producing the dishes a restaurant sells.
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