Reduce stock wastage with FEFO batches.
First expiry, first out. Use the tub that expires soonest — not the one nearest the door — and stop throwing away cream, dairy and fillings.
| Batch | Use by | Qty | Used / wasted |
|---|
Simulates the next 10 days at ₹240 per litre. Used Wasted
Where short-life stock goes.
Most wastage is not theft. It is ordinary habits in a busy kitchen.
The fresh delivery goes in front; older tubs move to the back and expire.
Nobody knows which tub is older, so staff open whichever is handy.
Buying “a little extra” of cream or paneer that the kitchen cannot use in time.
Spoiled stock goes in the bin without a record, so the loss never shows up.
First in is not always first to expire.
| FIFO — first in, first out | FEFO — first expiry, first out | |
|---|---|---|
| Rule | Use the oldest delivery first. | Use the batch with the nearest expiry first. |
| Works well for | Dry stock: flour, sugar, packaging. | Short-life stock: cream, milk, paneer, butter, fillings. |
| Where it fails | A newer delivery with a shorter shelf life gets used last. | Needs an expiry date on every batch. |
| What you need | Date of receipt. | Batch number + expiry date on the label and in the system. |
FEFO in five steps.
Label at receipt
Batch number and expiry on every tub, packet and tray when it arrives.
Store by expiry
Nearest expiry in front, at eye level. New stock goes behind.
Issue by batch
Store-to-kitchen transfers name the batch, so the right one moves.
Count often
Count short-life items daily or weekly; compare with the system.
Record every dump
Log wastage with item, batch, quantity and a reason.
Then order to usage, not to habit. Once wastage is recorded, look at it every week. If one item is dumped again and again, order less of it or move it between kitchens before it expires.
Watch transfers between kitchens. A batch that sits in the store while the kitchen opens a new one is the most common FEFO miss. Make the receiving side confirm what arrived.
FEFO without a register.
LaSha tracks batches and expiry from the store to the kitchen to the outlet — the same way we run it at La Saveur.
Batches with expiry (FEFO) Live
Every batch carries its expiry date, oldest-expiry shown first.
Store → kitchen → outlet Live
Transfers that both sides confirm.
Physical count vs system Live
See the gap between what you counted and what the system expects.
Wastage / dump log Live
Record what was thrown away, and why.
Purchase orders & receipts Live
Order against real stock and supplier ledger.
Profit Leakage Detector Live
Flags money leaks and unusual patterns for the owner to check.
Inventory & Purchase is ₹299/month with a 14-day free trial, or included in Complete LaSha OS at ₹2,999/month. Prices exclude GST. See pricing
Stock wastage FAQ
What is the difference between FIFO and FEFO?
FIFO uses the stock that arrived first. FEFO uses the stock that expires first. They are usually the same, but not always — a newer delivery can have a shorter shelf life. FEFO protects you in that case.
Which items need FEFO the most?
Anything with a short or varying shelf life: fresh and whipping cream, milk, paneer, butter, cheese, fruit fillings and ready sponges or bases.
Do I need to label every batch?
For short-life items, yes. A simple label with the batch number and expiry date lets anyone in the kitchen pick the right tub without asking.
How often should we do a physical stock count?
Count short-life and costly items often — daily or weekly — and the rest monthly. Compare the count with the system and write down the reason for every gap.
Should wastage be recorded even if it is small?
Yes. Small daily wastage adds up over a month. Recording it with a reason shows you which items, kitchens or shifts need attention.
Track every batch from store to outlet.
Try Inventory & Purchase free for 14 days, or see batch-wise stock with your own items in a demo.