A five-minute restaurant inventory count routine

Choose a short critical list

Start with ingredients that can stop service, change food cost, or require a long supplier lead time. A short list makes the count repeatable and easier to verify.

Count at the same moment

Count before the next delivery or service period and record the date, unit, and person responsible. Consistent timing is more useful than a detailed count that happens only when there is a problem.

• Use the same storage locations each week.
• Flag opened packages and partial cases.
• Compare the count with recorded issues.

Turn the count into an order

Compare the actual stock with the reorder point, then record the quantity, supplier, expected arrival, and owner. The check is complete when it leads to a visible decision.