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Restaurant management is not a walk in the park. There are so many matters to consider, especially in the department of itemizing amenities and stocks. Without a proper inventory, it would sooner or later jeopardize the business, when you aren't able to take account of what goes where. To help you create an effective checklist for all your equipment and ingredients, our customizable and printable Restaurant Inventory Templates are here to help you! Made by experts and professionals, it comes with original artwork and images guaranteed to make your task easier! You can now download it in Google Docs for convenient editing! Sounds great? Hurry, and download our template today!
A restaurant inventory list is a detailed record of stocks available and needed inside a food establishment. The list can be a simple account of meal products and beverages to furniture and technical equipment. An inventory list is essential in the operations of the restaurant because it provides a system of organization.
When starting a checklist for inventory purposes, it would be best to separate items into different sections. Not only would it be easy for you to locate them later when you start your task, but it will be convenient for you to track what available stocks you have. You can also look into supplies that you need to discard, food ingredients you need to reorder, and furniture or equipment that need repair or replacement. Inspect every area of your restaurant—kitchen, bathroom, dining floor, front desk, pantry, and VIP rooms (if any). When you walk around the establishment, bring an extra paper where you can list items down. This will be very helpful when you make the final inventory listing on your PC.
After completing your outline, you need to transfer all the items from your initial list in your Google Docs. When going through everything, make sure to provide a space to write down specifications or descriptions. This is a helpful standard to observe since indicating the name, type, and brand of items or ingredients on your list makes it easy for the inventory in charge to follow through. When specifying things such as kitchen equipment, provide the brand of the product, model, capacity (for items such as blender and measuring cups), and size (for pots, pans, woks, serving dishes). If it is a food ingredient, indicate the type (for fruits and vegetables), origin (for foreign produces), colors, to name a few.
When writing down the number of available or remaining stocks, do indicate the correct unit and label. It is crucial to do so because this is where you or your employee will get details necessary for reorders. It will also inform your staff what items are available for use and what needs to be purchased immediately or on a later date. If there are items of which are oversupplied, you also need to write down the amount of excess.
Lastly, you need to record down the cost of items and ingredients carefully. If you are unsure about how much suppliers charge, especially if you have not ordered something from them for a while, you can give them a call. If there are items that need to be ordered on a large quantity, you need to be specific with this one. You have to put the price per box, bundle, pack if they are charged as such.
Now, you need to examine how frequently you would need to work on your restaurant inventory. You can choose whether to have the inventory done daily or monthly. You can also choose to use the list when you are doing weekly liquor inventory or day-to-day food inventory so you can keep track of your facilities during the restaurant's operations.