In the modern restaurant business, keeping a tight grip on inventory isn’t just good practice — it’s a must. With the current conditions, you need efficiency on your side to stay stocked, stay sane, and stay profitable.

To help navigate this high-stakes balancing act, we chatted with Jon Vance, corporate chef with Performance Foodservice – Thoms Proestler. As a trusted partner to operators across the Midwest, Chef Jon knows how to fine-tune kitchen operations without sacrificing quality or creativity.

Here, he shares his top tips for streamlining inventory, boosting profitability, and making life easier behind the line.

The Audit Advantage

If there’s one thing Chef Jon won’t compromise on, it’s inventory checks.

“I’m still a firm believer in doing a full monthly inventory,” he said. “That’s what I was taught working in restaurants through high school and college, and it’s what I still recommend today.”

To keep this task manageable, he breaks it into daily, weekly, and monthly touchpoints.

“Your daily inventory is really your prep list — the things you burn through fast, like fries or bacon,” he explained. “Weekly, you focus on high-cost proteins — steaks, seafood — the items that don’t move as quickly but have a big impact on costs. That way, when monthly inventory rolls around, you’re just tying up the loose ends. It becomes way less daunting.”

Flexible Feasts

Supply chain surprises are the new normal, but that doesn’t have to throw your menu into chaos.

“Build flexibility into your descriptions,” Chef Jon suggested. “List ‘seasonal vegetables’ instead of locking in broccolini or asparagus. If something’s out, you can swap it out.”

Another growing trend? Market-based pricing or modest surcharges to help cover unpredictable ingredient costs (think: eggs). Small adjustments like these can protect margins without hurting value perception.

Portion Patrol

Portion control isn’t about nitpicking — it’s about protecting profit and making the kitchen’s job easier during a rush.

“It might feel like an annoyance now, but you’re saving yourself from slowing down when things get really busy,” Chef Jon said. “When you’re in the middle of a Friday night with 20 tickets across the board, you don’t want to be second-guessing, ‘Am I going to run out of something mid-shift?’”

To make consistency effortless, he recommends pre-portioned products, such as Contigo® Avocado Halves or Empire’s Treasure® Saku Block Tuna portions. Tools like First Mark® Portion Cups and Foil Pans also help maintain control without slowing down the line.

Click and Pick

Even ordering has gotten an upgrade thanks to Performance Foodservice’s CustomerFirst® e-commerce platform. This user-friendly tool helps you avoid costly overbuys or shortages that hit your bottom line.

“It’s a lot like [platforms you may use daily],” Chef Jon said. “You’ve got product photos, descriptions, order history — all the details you need to make smarter, faster decisions.”

One Source Solution Partners, connected by Performance, also offer trusted tech remedies such as inventory control systems and POS integrations — to help streamline every aspect of the operation, from the kitchen to the cash register.

Flavor First

If Chef Jon could offer operators one golden rule, it’s this: Never let cost-cutting come at the expense of quality.

“Inventory control and waste management — yes, they matter,” he said. “But don’t forget why people come to your restaurant. They’re there for your food and your hospitality. Save where you can, but never at the cost of the guest experience.”

Simply put, prioritize flavor and focus on service. The profits will follow.