What could be an impact of not implementing FIFO in inventory management?

Not implementing FIFO (First In, First Out) in inventory management can lead to an increased likelihood of food spoilage. FIFO ensures that older inventory items are used or sold before newer ones, which is particularly critical in the food service industry where perishable goods are prevalent. When items are not rotated properly, the older items may remain in storage longer than their safe consumption period, leading to spoilage or even food safety issues. This neglect can result in financial losses and a risk to customer health. Therefore, maintaining FIFO practices is essential to minimize waste, ensure food quality, and uphold safety standards, directly affecting the restaurant's ability to serve fresh, safe meals to customers.