This research evaluates the implementation of the First-In, First-Out (FIFO) inventory system in 11 educational institution cafeterias across Bangalore, aiming to identify operational challenges and propose improvements. Addressing a key gap in existing literature, particularly within the Indian institutional context, the study uses a descriptive research design with data collected through structured interviews and on-site observations. Analysis conducted revealed that perishable items such as bread (60.9%) and fruits and vegetables (48.3%) are the most wasted, primarily due to expiry (37.2%) and freshness loss (29.6%). Contributing factors include weak FIFO practices, poor demand forecasting, and inadequate cold chain and storage infrastructure. The study recommends targeted interventions including staff training, low-cost digital inventory tools, improved forecasting methods, and infrastructure upgrades to enhance inventory efficiency and reduce food waste in institutional cafeterias.