What are the critical steps in inventory management?

The correct choice emphasizes the importance of a systematic approach to inventory management. Regularly counting stock, documenting usage, and communicating needs are critical steps that help ensure a restaurant maintains appropriate inventory levels to meet customer demand. This process allows for accurate tracking of stock on hand, helps avoid shortages or overstock situations, and enables proactive ordering based on real-time data.

Counting stock regularly prevents surprises and ensures that discrepancies are addressed promptly. Documenting usage provides insights into consumption patterns, which can inform future purchasing decisions. Lastly, clear communication about inventory levels among team members helps ensure that everyone's aware of current stock, reducing the likelihood of mismanagement and enhancing overall operational efficiency.

The other options overlook these essential practices, which can lead to inefficiencies and increased costs. Ignoring stock levels or only counting at the end of the year does not provide the necessary oversight to effectively manage inventory, while relying on estimates can result in significant inaccuracies that jeopardize service quality and profitability.