RAS Pantry Resource

F&B Inventory & Cost Control in Singapore

Get inventory and cost control right from day one. Par levels, receiving discipline, FIFO, stocktake cadence, and the metrics that tell you where the leaks are.

10
min read
Operations Leads, GMs
Industry Guide

Start here (2 minutes)

If you only do 3 things weekly:

  1. Count top 20 high-value items
  2. Review waste log (top 5 causes)
  3. Check purchases vs sales trend (roughly)

The minimum system (most outlets)

1) Par levels

  • Set par for top items
  • Reorder when you hit reorder point

2) Receiving discipline

  • Check qty + temperature + condition before signing
  • Label and store immediately (FIFO)

3) Waste log

  • Log before disposal
  • Review weekly; fix root cause

Templates (free, export-ready)

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These are designed to export cleanly as a PDF worksheet.

Par level sheet (fill-in)

Item / SKU Unit Avg weekly usage Lead time (days) Safety stock Par level Reorder point Primary supplier Backup supplier
kg / pcs / bottles

Waste log (fill-in)

Date Item / qty Reason Est. value (S$) Fix (what changes) Owner
Expired / Spoilage / Prep error / Overproduction / Customer return

Weekly variance review (fill-in)

Question Notes (what we saw) Action (what we’ll do next week) Owner
Did portions creep?
Did we over-prep?
Did we receive wrong quantity / quality?
Any theft/leakage signals?
Any big price changes?
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Members get deeper tools (Prime Cost Dashboard + Cost Control playbooks) to connect inventory variance to menu and labour decisions.

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De-duplication rule: Keep procurement strategy in “Supply Chain & Procurement”. Keep menu/pricing in “Menu Development & Pricing”. This page stays focused on inventory routines + cost control habits.

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