As has been stated earlier in the document, good inventory and storage control interacts with different aspects of the supply cycle, to achieve the best storage procedures. It is important to understand customer needs in the restaurant industry, in order to create menu items that people are willing and able to purchase, which will prevent chefs from creating standardized recipes, setting specifications purchasing and stock requests. It is also important to monitor sales, to ensure that all menu items sell and generate profit for the business (Baldwin, Wilberforce, & Kapur, 2011). This will ensure that there are no overstocked items or spoilage in stores. Monitoring sales will also help calculate inventory requirements per person. Once the stock request has been made in the kitchen, the store manager's job is to contact suppliers and purchase the necessary ingredients. Receiving is one of the aspects closest to storage in the supply cycle. Once the order arrives at the warehouse, the recipient must check the order carefully and place it in appropriate storage promptly after receipt, to ensure the safety and freshness of the products. A good store manager must ensure that all stock is correctly positioned, labeled and has safe storage conditions, as well as first in, first out rotation to avoid spoilage (Biles