Operations / Inventory & purchasing
Restaurant Inventory Count Sheet
Count stock, compare it with par levels, and make reorder decisions in one practical worksheet.
At a glance
Ready for the next shift
Use this count sheet to make stock checks more consistent across shifts and locations. It leaves room for the unit you actually use, your par level, and notes that explain the count.
Best for
Managers, kitchen teams, and buyers
Format
Printable worksheet
Use
During scheduled stock counts
A4 / Letter friendly
Practical steps
How to use this resource
Follow these steps before putting the template into regular use.
Set a count routine
Set a count day and make sure items are counted in consistent units.
Use consistent units
Group items by the storage area or category that fits your operation.
Compare against par levels
Enter par levels before the count so reorder decisions are easier to review.
Separate problem stock
Note damaged, expired, or unusual stock separately.
Prepare the supplier order
Use the completed count when preparing your supplier order.
Printable resource
Inventory Count Sheet
Use the complete template below, or download the printable PDF for your operations binder.
Inventory count
| Item | Category | Unit | Par level | Opening quantity | Quantity on hand | Reorder quantity | Notes |
|---|---|---|---|---|---|---|---|
Count details
Count date
Location
Counted by
Reviewed by
Notes
Download the printable checklist
Print it for your manager station, opening folder, clipboard, or staff operations binder.
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