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

1 of 9

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

2 of 9

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

3 of 9

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

4 of 9

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

5 of 9

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Cream (Condition - Fresh/Slightly Outdated/Expired)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)

6 of 9

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

7 of 9

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

8 of 9

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

9 of 9

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)

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