As stated earlier in the document, good inventory and warehousing control interacts with several aspects of the supply cycle to achieve the best warehousing procedures. It is important to understand customer needs in the restaurant industry, create menu items that people are willing and able to purchase, this will not allow chefs to create standardized recipes, make purchasing specifications and stock requests. It is also important to monitor sales, to ensure that all menu items are sold and generating profits for the company (Baldwin, Wilberforce, & Kapur, 2011). This will ensure that there are no excess or spoiled items in the warehouses. Sales control will also help in calculating pax inventory quantity needs. Once the request for supplies from the kitchen is completed, the store manager's job is to contact the suppliers and purchase the necessary ingredients. Receiving is one of the aspects most closely related to storage in the supply cycle. Once the order arrives at the warehouse, the recipient must check it carefully and place it in an appropriate place immediately after receiving it, to ensure the safety and freshness of the product. A good store manager must ensure that all inventory is properly located, labeled and has safe storage conditions, as well as rotating First In First Out to avoid spoilage (Biles