This Excel spreadsheet contains two worksheets, one for calculating food inventory and the other for bar inventory. The food inventory in broken down into categories for Meat, Seafood, Poultry, Produce, Bakery, Grocery and Non-Alcoholic Beverages. The bar inventory worksheet has categories for Liquor, Beer, Wine and Bar Consumable products. Each item on the worksheets has columns to indicate the "Order Unit" and price and the "Inventory (or count) Unit" and price. The "Inventory Unit price calculates automatically based on the "Order to Inventory" conversion factor that is entered. For example, say you order tomato sauce by the case. Each case contains 6 - #10 cans of tomato sauce. When you do a physical inventory you count the number of #10 cans of tomato sauce on the shelf. On the inventory count sheet you'd have the Order Unit, Order to Inventory coversion factor, and the Inventory Unit. See below. In the above example, the cost of a case of
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In a restaurant, counting inventory is crucial to controlling your costs and having a profitable operation. Make your restaurant's product counts easier, more efficient, and more accurate, by using the shelf-to-sheet method. It will streamline the process, eliminate the guesswork, and make sure it is consistent, every single time.
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