FREE TEMPLATE
Restaurant Inventory Count Sheet: Free Template (Excel, CSV, Printable)
Free restaurant inventory count sheet: an Excel template with extended value, total inventory value, par levels and order quantity formulas, plus CSV and a printable sheet.
Download Excel (.xlsx) Download CSV (Google Sheets) Printable version
Free. No signup, no email. The Excel file has working formulas and opens in Google Sheets, Numbers and LibreOffice.
How to use the inventory count sheet template
- List every item once, grouped by category in the order you walk the storeroom (walk-in, freezer, dry store, bar).
- Set the count unit you actually count in (kg, bottle, head) and the unit cost for that count unit, not the case price.
- On count day enter the on-hand quantity; extended value = on-hand qty x unit cost, and the total gives your closing inventory value for food cost.
- Add a par level per item; order qty = par - on hand (never below zero), so the sheet doubles as your order list.
Or calculate it right here
Same formula, live in your browser: Par Level Calculator.
Related calculators: Inventory Turnover Calculator, Food Cost Percentage Calculator.
Formula
Extended value = on-hand qty x unit cost. Total inventory value = sum of extended values. Order qty = max(0, par - on-hand qty).
Par = ceil(daily usage × (days between deliveries + lead time) × (1 + safety/100)); reorder point = ceil(usage × lead time × (1 + safety/100)). Products are rounded to 6 decimals before ceiling. Order = max(0, par − on hand); cases = ceil(order ÷ case size), or unknown when case size is 0. Days on hand = on hand ÷ daily usage.