Sushi Restaurant Inventory Template
For sushi bars and Japanese restaurants handling high-cost fish, rice, nori and specialty sauces. Track par, storage and use-by dates so the most expensive items get used first.
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 |
|---|---|---|---|---|---|---|---|---|---|---|
| Salmon Fillet, Skin-On, ~12 lb | Seafood | Fish Drawer / Walk-in | case | 2 | 1 | auto | 138 | auto | Pacific Coast Seafood Co. | 2025-12-04 |
| Sushi Rice, 50 lb | Dry Goods | Dry Storage | bag | 3 | 2 | auto | 58 | auto | Pacific Rim Grocers | 2027-04-30 |
| Roasted Nori, Full Sheet 100-ct | Dry Goods | Dry Storage | pack | 10 | 6 | auto | 11.5 | auto | Pacific Rim Grocers | 2026-12-31 |
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
- Order fish for one or two days at a time and track received date on every loin; freshness drives both quality and cost.
- Weigh fish at close and compare to sales to measure trim and portion yield.
- Store sushi rice, nori and wasabi with the pantry pars; they keep well, so order them in bulk.
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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