Weekly Restaurant Inventory Sheet
Count stock once a week, compare it to your par level and know exactly what to order. Unit cost lets you value the stock for your food cost.
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Weekly Restaurant Inventory Sheet
Week of: ________ Counted by: ________ Area (kitchen / bar / store): ________
| Item | Unit | Par level | On hand | To order | Unit cost | Total value |
|---|---|---|---|---|---|---|
Preview — the PDF has more rows and repeats the header on every page.
How to use it
- List items in the order they sit on the shelves: counting is faster when you walk the room once.
- Set a par level (how much you need until the next delivery) for each item.
- To order = par level minus on hand.
- Multiply on hand by unit cost to value your stock; you need it for the weekly food cost.
Stock that tells you when to reorder
GrazieChef's stock module keeps quantities and minimums for every item and flags what is running low, shared with the whole team.
Frequently asked questions
How often should a restaurant do inventory?
Weekly is the standard for food and drinks; high-value items (spirits, meat) are often counted daily or at every shift change.
What is a par level?
The quantity you need on hand to get through until the next delivery, plus a small safety margin.
How does inventory relate to food cost?
Food cost = opening stock + purchases − closing stock, divided by food sales. Without a stock count you can't calculate it.