Inventory count sheet
Print this page (Ctrl+P / Cmd+P). Example rows are illustrative; blank rows are for your numbers. Back to the template
| Item | Category | Purchase unit | Count unit | On-hand qty | Unit cost | Extended value | Par | Order qty |
|---|---|---|---|---|---|---|---|---|
| Chicken breast | Meat | case 10 kg | kg | 6.5 | 9.5 | 61.75 | 12 | 5.5 |
| Romaine | Produce | case 24 heads | head | 10 | 1.8 | 18.00 | 24 | 14 |
| Parmesan | Dairy | wheel 4 kg | kg | 1.2 | 22.0 | 26.40 | 2 | 0.8 |
| Olive oil | Dry goods | tin 5 l | l | 7 | 8.4 | 58.80 | 10 | 3 |
| Fries (frozen) | Frozen | case 4 x 2.5 kg | kg | 14 | 2.6 | 36.40 | 20 | 6 |
| House red wine | Beverage | case 6 bottles | bottle | 9 | 6.75 | 60.75 | 12 | 3 |
| Total | 262.10 |
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.
Free template from thehospitalityinsider.com/templates/