• Shopping is very much easier if you have worked out your menu in advance, and know exactly what to buy.
• Keep a pad or slate near the kitchen cupboard or refrigerator and make a note when supplies are running low. This list should help you to reduce the number of shopping trips to the minimum. It should not be necessary to buy non-perishable foods more than once a week.
• Do not buy more food at a time than can be used up while it is in first class condition.
• Avoid shopping during hours when stores may be the most crowded.
• Examine all purchases before storing away and if not in good condition return them to the shop at once.
• If possible, go to an Asian marketplace for Chinese vegetables. They will be less expensive, and the produce may be fresher.
• Make a shopping list and stick to it unless there is a great bargain on some fabulous seasonal fruit or other short lived items.
• Organized coupons by type of item, by alphabetical order of manufacturer, or by expiration date.
