8 October 2026 · 3 min read
At the end of service, most cooks look through the walk-in for their section and note what is running low. It is a valuable routine, but the result usually lives on a scrap of paper or in someone's memory.
Organise stock by section
Recording stock under the section that uses it — hot larder, cold larder, sauce, the pass, dry store — mirrors how the walk-in is already arranged. Each cook updates only the items they are responsible for.
Simple levels are enough
A colour-coded level such as full, low or out is quicker to record than an exact weight, and it is usually sufficient for deciding what to order or prepare the next day.
Linking stock to ordering
When the latest count sits next to the order list, managers can see whether a request reflects a genuine shortage before approving it.