Free template
Restaurant order guide template
One row per item: the vendor you buy it from, the unit you count, the unit you order, how many count units are in one order unit, and the par. The first rows are examples. Replace them with items from your invoices.
Example rows are made up. Replace them with items from your invoices. Par is how much you want on hand, in the count unit. Conversion is how many count units are in one order unit.
| Row | A | B | C | D | E | F |
|---|---|---|---|---|---|---|
| 2 | Item | Vendor | Count unit | Order unit | Conversion | Par |
| 3 | Chicken thighs, boneless skinless | Broadline distributor | Bags | Case | 4 | 8 |
| 4 | Heavy cream, 36% | Broadline distributor | Quarts | Case | 12 | 16 |
| 5 | Mozzarella, shredded whole-milk | Broadline distributor | Bags | Case | 4 | 6 |
| 6 | Fryer oil | Broadline distributor | Jugs | Jug | 1 | 4 |
| 7 | Kosher salt | Broadline distributor | Boxes | Case | 9 | 6 |
| 8 | 32 oz deli containers | Broadline distributor | Cases | Case | 1 | 2 |
| 9 | Empty | Empty | Empty | Empty | Empty | Empty |
| 10 | Empty | Empty | Empty | Empty | Empty | Empty |
| 11 | Empty | Empty | Empty | Empty | Empty | Empty |
Par is the amount you want on hand after the delivery, written in the count unit. Conversion is the number of those count units inside one order unit. A case of chicken thighs that holds 4 bags has a conversion of 4. How to build a restaurant order guide walks through pulling this from invoices, including the broadline example in the preview.
Proteus Kitchen keeps the vendor, order unit, count unit, conversion, and par on each inventory item. When you build a purchase order, it shows the current amount, the target, and a suggested quantity.