By Matt Luchansky, Executive Chef, Senior Vice President (but we call him Big Boss of Cookies), with help from special friend as seen on Sesame Street, Cookie Monster!

 

Inventory? Oooh, that fancy word for, “How much stuff we got?” It very, VERY important for running kitchen like well-oiled cookie machine. If no keep track, uh-oh! You run out of food! Or use wrong thing that not allowed by CACFP or state. That big no-no. Me no want licensing monster show up!

 

BUT HERE GOOD NEWS!
Tracking inventory no have to be hard! Nope! Me do it all time without even thinking—like when me check cookie jar before go to store. You do same thing, yes? Like:

• Open fridge, say “Hmm, out of milk. Me need more!”
• Look at gas gauge and say “Car thirsty. Time to feed it!”

 

So managing inventory in center’s kitchen? Easy peasy! Just make it part of routine, like brushing teeth (or eating cookies).

 

TIPS FOR INVENTORY SUCCESS (YUM YUM TIPS):

• Set a Schedule: Pick same day and time each week (or two week… or month). Routine = GOOD.
• Be Consistent: Always count same way. Use same units. Gallons? Cases? Whatever—just stick to it!
• Think Value: Inventory not just stuff—it MONEY! Use fridge stuff first, then freezer, then pantry. Save $$$!
• Keep It Tidy: Organized shelves = happy shelves. Easy to count. Easy to find. Less growly monster noises.
• Follow FIFO: First In, First Out! Like cookies: oldest cookie get eaten first. No sad, stale cookie left behind.
• Use Clear Containers: See what inside without opening. Magic!
• Label Smartly: After you count, write date on box. Use fun colors! More colors = been there longer. Oldest color gets eaten first.
• Store Safely: Keep chemicals FAR from food. Me no want bleach in cookies. Group like items together. And yes, count cleaning stuff too!

 

Calculating COGS: That mean Cookie Operations Get Serious! Kidding, Kidding, it really mean Cost of Goods Sold.

 

Formula-> Beginning Inventory + Purchases – Ending Inventory = COGS (Cost of Goods Sold)
(Big Chef Math. But not scary if break it down like cookie crumbs.)

 

• Beginning Inventory: What you have on you shelves and  in your freezer and refrigerators
• Purchases: What you buy during the time frame between both inventories
• Ending Inventory: What was left when inventory was completed

 

Do math. Get number. That number help you know how much you actually spend feeding tiny humans.

 

Final Thought from Cookie Monster (and Matt too):
Counting cookies—uh, inventory—regularly and carefully will help keep kitchen run smooth like fresh milk. It also help you stretch cookie budget and buy smart! Me love smart spending almost as much as me love cookies. ALMOST. 🍪

 

 

 

 

We know this topic can be dry- like stale cookie, so we kept it interesting and child-friendly by referencing Cookie Monster from Sesame Street!