Restaurant Inventory Checklist Template
Simplify your restaurant's stock control! Our Restaurant Inventory Checklist Template ensures accurate counts, minimizes waste, and maximizes profitability. Download now for efficient food cost management and streamlined operations.
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Preparation & Planning
Before you begin the physical count, ensure you have the necessary tools and have planned your approach.
Inventory Date
Start Time
Team Member Count
Inventory Scope (e.g., entire restaurant, specific storage area)
Inventory Method (Physical Count, Cycle Count)
Previous Inventory Report (for comparison)
Dry Goods & Pantry
Comprehensive check of all non-perishable items, including staples, spices, and baking supplies.
Flour (lbs)
Sugar (lbs)
Salt (lbs)
Rice (lbs)
Pasta (lbs)
Condition of Canned Goods (Check all that apply)
Canned Tomatoes (Units)
Notes on Dry Goods Conditions
Produce
Detailed inspection of all fruits and vegetables, noting quality and potential spoilage.
Quantity of Apples
Quantity of Bananas
Quantity of Lettuce (Heads)
Quantity of Tomatoes
Tomato Condition
Lettuce Condition
Notes on Produce Quality (e.g., bruising, spoilage)
Meat, Poultry, & Seafood
Verification of all protein inventory, including frozen and fresh items. Focus on expiration dates.
Item: Beef (e.g., Sirloin)
Quantity (lbs/kg)
Expiration Date
Condition (Fresh/Frozen)
Item: Chicken (e.g., Breast)
Quantity (lbs/kg)
Expiration Date
Condition (Fresh/Frozen)
Notes (e.g., discoloration, freezer burn)
Dairy & Refrigerated Items
Assessment of all refrigerated products, checking for freshness and proper storage.
Milk (Gallons)
Cheese (lbs)
Butter (lbs)
Yogurt (Individual Cups/Containers)
Eggs (Dozen)
Cream (Condition - Fresh/Slightly Outdated/Expired)
Expiration Date (Next Expiring Item)
Beverages (Alcoholic & Non-Alcoholic)
Inventory of all beverages, including beer, wine, liquor, soda, juice, and coffee.
Beer - Case Count (e.g., Coors Light)
Beer - Bottle Count (if applicable)
Wine - Red (e.g., Cabernet Sauvignon - Bottles)
Wine - White (e.g., Chardonnay - Bottles)
Wine - Rosé (Bottles)
Liquor - Vodka (750ml - Number of Bottles)
Liquor - Whiskey/Bourbon (750ml - Number of Bottles)
Soda - Coke (Cans/Bottles)
Juice - Orange (Cartons/Bottles)
Supplies & Equipment
Check for essential kitchen supplies, cleaning materials, and minor equipment needs.
Dish Soap (Gallons)
Paper Towels (Rolls)
Aluminum Foil (Rolls)
Plastic Wrap (Rolls)
Trash Bags (Count)
Condition of Dish Machine Detergent Dispenser
Notes on Cleaning Supply Levels or Issues
Photo of Key Equipment (e.g., Ice Machine)
Discrepancy Reconciliation
Documenting and investigating any differences between recorded and physical inventory.
Discrepancy Quantity
Description of Discrepancy
Possible Cause (Select One)
Investigation Notes (if applicable)
Corrective Action Taken (Select One)
Adjusted Inventory Level
Date of Adjustment
Employee Responsible for Adjustment
Summary & Action Items
Overall assessment of inventory levels and identification of steps for improvement.
Total Estimated Inventory Value (USD)
Total Discrepancies (USD)
Key Observations & Notable Findings
Areas Requiring Improvement (Select all that apply)
Action Plan for Identified Issues
Next Inventory Audit Date
Overall Inventory Condition (Excellent, Good, Fair, Poor)
Prepared By (Name)
Inventory Management Solution Screen Recording
See how ChecklistGuro's inventory management solution can streamline your business! This screen recording demonstrates key features for tracking stock, managing orders, and optimizing your warehouse. Learn how to take control of your inventory today! #inventorymanagement #checklistguro #bpm #businessprocessmanagement #stockcontrol
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