Thanksgiving week is one of the busiest times of the year for restaurants and caterers. With large group orders, catering jobs, and last-minute takeout requests, staying organized can make or break your service.
Here are a few smart inventory tips to help your team handle the rush without missing a beat.
1. Take Stock Early
Don’t wait until the weekend before Thanksgiving to check your supplies. Review your inventory at least a week or two ahead, so you have time to restock items like foil pans, lids, trays, and disposable containers before they run out.
2. Prioritize High-Demand Items
Make a list of your biggest sellers and most-used ingredients or packaging items. Whether it’s roasting pans, takeout boxes, or disposable utensils, make sure those stay at the top of your reorder list.
3. Label and Organize Everything
Busy days mean less time to think. Clear labeling on shelves and storage bins helps your staff find what they need fast. Group items by category, like cooking, storage, and serving—to keep workflow smooth during peak hours.
4. Designate a “Backup Stock” Zone
Set aside one shelf or section for overflow items. That way, your team knows exactly where to look when regular stock runs out. It keeps restocking quick and avoids mid-service surprises.
5. Communicate With Your Team
A quick five-minute inventory check meeting at the start and end of each day can make a big difference. It helps everyone stay aligned on what’s low, what’s been restocked, and what needs ordering.
The Bottom Line
Thanksgiving week doesn’t have to be chaotic. With a little planning and organization, your kitchen can handle the rush smoothly and keep customers happy.