This forum post is hidden because you have chosen to ignore slee15. Show Details
This forum post is hidden because you have submitted an abuse report against it. Show Details
Several people have emailed me about my posts concerning stocking up on staples and how they are having problems with overspending on sales and ending with with food that goes to waste. I thought maybe it would be helpful for them to get an idea of what I do to avoid that as much as possible. Keep in mind that every person and their likes and dislikes is different so don't look at the numbers as something written in stone.
I stock approximately a 3 month supply of canned goods and staples. I find that very few products spoil in that time frame and it gives me ample time for the sales to cycle around to replace items @ a savings. Also keep in mind I didn't run out and buy 3 mo worth of food at one time, it is a system developed over a period of years so start with something you love and find on a real sale and gradually expand it.
On my computer I have a list of everything I usually buy and how many I typically use in a 3 month period and I print off a list and hang it in the pantry on a clipboard As I use items I check them off. When the loss leader sales come out each week and when I do my monthly shopping I look at the list and write out a shopping list of what and how many I need. I then keep this with me and those particular items go on sale I replace what I have used. I place new items behind the old as I am unpacking groceries so that the oldest is alway in front.
My pantry inventory looks something like this:
Tuna (5) (4) (3) (2) (1)
Dawn (5) (4) (3) (2) (1)
as I take an item off the shelf I mark through the number beside that item if I have used 2 cans of tuna I know that sometimes in the next few months I need to buy 2 cans of tuna so I watch the sales papers and the next time tuna goes on sale for $0.59, 2 cans of tuna goes on my shopping list. I don't have any urgency to buy unless I am taking the last one of an item out so can afford to wait till it goes on sale again. My tuna never goes bad and I never run out of an item and have to make a mad dash to the store for a last minute item and can plan my menu for the week based on what I have on hand or what is on sale. While it may take a little while to set up it definately saves time and money in the long run.
Rome was not built in a day so start small, if you like tuna and estimate that you will eat 1 can a week ( 12 cans/3mo.), watch the sales and next time it is on sale $0.59 limit 10 get you ten cans and start your stock list. keep your clipboard and pen hanging on the pantry wall and every time you use one check it off. Sometime in the next 3 months it is going to go back on sale and you can replace what you have used. Put your new cans at the back of the shelf when you put it up, then you know the ones you are using are not old. Then add Dawn to your list along with the number that you estimate you will use. When it goes sale as a loss leader ( CVS and Walgreens does this about once a month) buy the limit up to your estimated use. In a surprisingly short time you will have a fully stocked pantry stocked with what you like and use at a good savings with no wasted money on expired food in rusty cans.
If you want to experiment with something new buy 1 can and see if you like it, if so then add it to your list and next time it goes on markdown stock up. Don't go out and buy 10 cans of a store brand you have never tried just because it is cheap then find yourself stuck with a bunch of stuff you are not going to use. If you do find yourself carried away and overstocked on an item plan your weekly menu with that ingredient for a few weeks. If you really hate it give it away, you may be a godsend to a friend that is struggling. Don't let it sit there and ruin and next time don't buy any no matter how cheap it is. As Dave Ramsey always says write it off as "stupid tax".