Restaurant Inventory Template
Count your walk-in, freezer and dry storage against par levels and see the value of food on hand for weekly food-cost reporting.
Works in Excel, Google Sheets (File → Import) and Numbers. No sign-up.
| Item | Category | Storage | Unit | Par Level | On Hand | To Orderƒ | Unit Cost | Valueƒ | Supplier | Expiry |
|---|---|---|---|---|---|---|---|---|---|---|
| Chicken breast | Protein | Walk-in | kg | 20 | 12 | auto | 7.8 | auto | Metro Foods | 2026-11-05 |
| Mozzarella | Dairy | Walk-in | kg | 10 | 11 | auto | 6.2 | auto | Dairy Direct | 2026-11-12 |
| Flour 00 | Dry goods | Dry store | 25kg bag | 4 | 2 | auto | 21 | auto | Mill & Co | |
| Fries | Frozen | Freezer | 2.5kg bag | 12 | 5 | auto | 5.4 | auto | Metro Foods | 2027-03-01 |
ƒ = calculated automatically by formula.
What's included
- Item
- Category
- Storage
- Unit
- Par Level
- On Hand
- To Order — calculated automatically
- Unit Cost
- Value — calculated automatically
- Supplier
- Expiry
Tips for using this template
- Count in the same order as your storage layout to speed up weekly counts.
- Value = count × unit cost; use it for food cost % (opening + purchases − closing) ÷ food sales.
- Log deliveries from supplier invoices with our invoice to inventory converter.
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.