Free template
Restaurant inventory count sheet
Blank lines in shelf walk order: walk-in, freezer, dry storage, and chemicals. Fill Date and Counted by at the top, then write each item where it lives on the shelf.
Blank lines for each storage area, in shelf walk order. Replace areas and locations with your own. Count in the count unit only. Convert to cases when ordering. Break partial cases into count units. Estimate open containers in quarters. Do not count damaged product. Write it in Notes. Count before today’s delivery is put away.
| Row | A | B | C | D | E | F | G |
|---|---|---|---|---|---|---|---|
| 3 | Area | Item | Location | Count unit | Last count | Current count | Notes |
| 4 | Walk-in cooler | Empty | Shelf 1 | Empty | Empty | Empty | Empty |
| 5 | Walk-in cooler | Empty | Shelf 1 | Empty | Empty | Empty | Empty |
| 6 | Freezer | Empty | Shelf 1 | Empty | Empty | Empty | Empty |
| 7 | Freezer | Empty | Shelf 2 | Empty | Empty | Empty | Empty |
| 8 | Dry storage | Empty | Rack A | Empty | Empty | Empty | Empty |
| 9 | Dry storage | Empty | Rack A | Empty | Empty | Empty | Empty |
| 10 | Chemicals / paper | Empty | Shelf 1 | Empty | Empty | Empty | Empty |
Count in the count unit only. Convert to cases when you build the order. Break partial cases into count units, estimate open containers in quarters, and leave damaged product out of the count. How to do a restaurant inventory count walks through setting up the sheet and turning the count into an order.
Proteus Kitchen keeps inventory in shelf walk order with a count unit on each item. When you build a purchase order, it shows the current amount, the target, and a suggested quantity.