What aspect of the restaurant does "FIFO" relate to?

FIFO stands for "First In, First Out," and it is a critical principle in inventory management, particularly in the context of food service. This method ensures that the oldest stock is used before newer stock, which helps maintain freshness and reduces waste. By following this approach, restaurants like Texas Roadhouse can ensure that their ingredients are used while they are still at their peak quality, thus enhancing the overall dining experience for customers.

In the context of a restaurant, using FIFO helps in effectively managing perishables—such as meats, vegetables, and baked goods—where freshness is crucial for both flavor and safety. This practice not only minimizes spoilage but also maximizes efficiency in the kitchen, as staff are trained to locate and use ingredients in the order they were received. Adopting FIFO helps to ensure that customers receive the best possible product, which aligns with the restaurant’s commitment to quality and excellence.