What does FIFO stand for in food service?

FIFO stands for "First In, First Out," which is a crucial inventory management principle used in food service and other industries. This method ensures that the oldest inventory is used first before newer stock. In the context of food service, it helps maintain food quality and safety, minimizes waste, and ensures that ingredients are used within their shelf life.

By following FIFO, servers and kitchen staff can reduce the risk of serving food that is likely to expire or go bad, thereby ensuring customer satisfaction and adhering to health regulations. For example, if a batch of fresh produce is delivered and stored alongside older stock, FIFO dictates that the older produce should be used first, preventing spoilage and maintaining the freshness of meals served to customers. This practice ultimately contributes to efficient inventory management and cost reduction for the restaurant.