If you are not counting your inventory every week you do not know your actual food cost. You know your theoretical food cost. The difference between those two numbers is what is being wasted, stolen, or over portioned every shift without anyone catching it.
Our Restaurant Food Inventory Spreadsheet is organized by food category: proteins, dairy, produce, dry goods, frozen, and miscellaneous. Enter your on hand quantities at the start and end of each week, your unit costs, and the spreadsheet calculates your usage, your cost of goods, and your food cost percentage automatically.
What is included: an inventory count sheet organized by food category with space for par levels and unit costs, automatic usage and food cost calculations, a weekly tracking tab so you can see trends over time, and a variance column that flags when usage is higher than expected.
Who this is for: restaurant owners who have never had a real inventory system, managers inheriting an operation with no documentation, and operators who suspect their food cost numbers but cannot prove it without a counting process.
Download immediately after purchase. Compatible with Google Sheets and Microsoft Excel.
If you are not counting your inventory every week you do not know your actual food cost. You know your theoretical food cost. The difference between those two numbers is what is being wasted, stolen, or over portioned every shift without anyone catching it.
Our Restaurant Food Inventory Spreadsheet is organized by food category: proteins, dairy, produce, dry goods, frozen, and miscellaneous. Enter your on hand quantities at the start and end of each week, your unit costs, and the spreadsheet calculates your usage, your cost of goods, and your food cost percentage automatically.
What is included: an inventory count sheet organized by food category with space for par levels and unit costs, automatic usage and food cost calculations, a weekly tracking tab so you can see trends over time, and a variance column that flags when usage is higher than expected.
Who this is for: restaurant owners who have never had a real inventory system, managers inheriting an operation with no documentation, and operators who suspect their food cost numbers but cannot prove it without a counting process.
Download immediately after purchase. Compatible with Google Sheets and Microsoft Excel.
