Milk, syrup, and other drinks in a café replenishment plan may not share storage conditions. Read the label for unopened goods separately from instructions after opening.
For each branch, record product name, opened or unopened status, on-hand quantity, daily use, next delivery time, date marking, and allocated fridge space.
Set order quantity by comparing on-hand stock with expected use and the delivery interval. If the branch fridge cannot meet product instructions, replan delivery frequency or suitable storage instead of sending excess stock.
Keep fresh milk and other products requiring chill in appropriate cold storage, separate from unopened shelf-stable goods only where package instructions allow. Verify temperature and after-opening instructions for each item from its label or supplier.
Each week compare order quantity, expired or discarded goods, stockouts, and fridge occupancy. Adjust using the same product and branch data; do not apply one general waste rate to every branch.