That is a word many of us abhor. It means hours, if not days, of moving things, counting things and keeping lists up to date that you only really see once a year, at inventory.
I am moving some of my pantry around and found I need to do the dreaded project. Not only is it because of what I do have, it is because of what I don’t have. Sigh.
Catering, especially, needs to have an accurate count of things. How many hotel pans, how many clam-shell to-go boxes, how many forks… Yup. I am not sure how many people do the same in their home kitchens, but I have to do it to keep the business and personal items separate.
What do I consider a business item and what personal? The line can be very blurred if it is something that I use every day, such as my hot water pot, which is actually a 50 cup coffee carafe that has only had coffee made in it once. Then there are the things, like the chafing racks for the hotel pans and sterno cans that are only used for hot food buffets.
I just hope that I remember to save the new list where I can find it, this time. I hate spreadsheets.
Chef Rena