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BBQ Restaurant Inventory Spreadsheet

For barbecue joints smoking brisket, ribs and pork shoulder plus sides, rubs and wood. Plan the overnight smoke around what's in the walk-in and track the wood pile too.

Works in Excel, Google Sheets (File → Import) and Numbers. No sign-up.

ItemCategoryStorageUnitPar LevelOn HandTo OrderƒUnit CostValueƒSupplierExpiry
Whole Packer Brisket, ~14 lbProteinWalk-in Coolereach128auto66autoLone Star Meat Purveyors2025-12-14
Pork Spare Ribs, St. Louis CutProteinWalk-in Coolercase of 1232auto104autoLone Star Meat Purveyors2025-12-12
Post Oak SplitsWood & FuelWood Shedcord21auto340autoHill Country Firewood

ƒ = calculated automatically by formula.

What's included

Tips for using this template

Stop typing deliveries by hand

Every time stock arrives you have to copy the supplier invoice into your sheet. Upload the invoice or packing slip to our invoice to inventory converter and paste SKU, item, quantity and unit cost straight into this template.

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