Perishables Stocking Checklist

Steps a sous chef or kitchen manager runs each time a perishables delivery arrives — from temperature check at the dock through walk-in storage, FIFO rotation, and variance logging. Designed for full-service restaurants and small chains ...

Use this workflow
1

Receiving the Delivery

  1. Stage the receiving area before the truck arrives
  2. Probe-check temps on TCS items
  3. Match invoice line items to the PO
  4. Inspect produce, proteins, and dairy for quality
  5. Decide whether to accept or reject the load
2

Reject and Credit Process

  1. Photograph the rejected items on the dock
  2. File the credit request with the distributor rep
  3. Adjust the prep list around the shorted items
3

Walk-In Storage and Rotation

  1. Date-label every case and pack with use-by
  2. Rotate FIFO with older stock pulled forward
  3. Shelve raw proteins below ready-to-eat items
  4. Move frozen goods to the freezer within 15 minutes
4

Inventory and Cost Tracking

  1. Enter received quantities into MarginEdge or R365
  2. Flag price variances above 10% for the chef
  3. Update par sheet for tomorrow's order build
  4. Pull and discard items past the use-by date
5

Walk-In Maintenance and Sign-Off

  1. Log walk-in and reach-in temps on the cooler chart
  2. Wipe down shelves and sweep walk-in floor
  3. Manager sign-off on the receiving record