Produce Inventory: Sheet, Shelf Life and Waste
By mise · Updated September 29, 2026
Quick answer: produce is counted often (daily or every delivery) by the purchase unit (case, lb), rotated FIFO and tracked with a spoilage log. Order to par by weekday so less goes bad.
Produce spoils in days, so a weekly count is too late. The waste log is the real inventory tool.
What to count in produce
| Category | What it includes | How often |
|---|---|---|
| Leafy greens | Lettuce, herbs | Daily |
| Fruit | Citrus, berries | Every delivery |
| Hard veg | Onions, potatoes | Weekly |
Step by step
- Count before each order.
- FIFO: new behind old.
- Log spoilage with a reason.
- Adjust pars by weekday.
Mistakes that throw the count off
- Cases counted as full when half used.
- Spoilage thrown out unlogged.
- Over-ordering for the weekend.
How mise helps
Scan the barcode with your phone camera or snap a photo of the label; mise's AI finds the product and categorizes it with name, brand, category, photo and price. Add produce to your own list; scan packaged items. Every count is saved with a date and a name, par levels warn you before you run out, and you see shrinkage and food cost for the period without building a spreadsheet.
Scan the barcode or snap a photo: mise's AI finds the product and categorizes it. 7-day free trial, then US$33 a month (£26 in the UK).
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Frequently asked questions
How long does produce last?
Greens 3–5 days, berries 2–4, citrus 2–3 weeks, onions and potatoes several weeks in dry storage.
Is there an inventory template?
Yes: item, unit, par, count and variance. With mise you count by scanning and export to Excel or PDF.
How much does mise cost?
A 7-day free trial, then US$33 a month per location (£26 in the UK).