Free resource · Excel
Turn a restaurant inventory count into the next order
Track critical items, purchases, closing stock, par levels, reorder points, and suggested orders in an editable workbook with formulas, an example row, and instructions.
- 01Item-level inventory
- 02Value and suggested order
- 03Reorder status
Download it now and replace the example row.
Count what changes service
A short workbook for knowing what to order before it runs out
What it includes
The template connects closing quantity, unit cost, par level, and reorder point so you can see inventory value and the suggested order for each item.
- Record supplier, unit, and expiration date.
- Keep purchases and closing quantity in one unit.
- Track waste and prioritize critical ingredients.
How to use it
Replace the example row, define a realistic par level, and review items that can interrupt service or increase food cost first.
- Count critical items on the same day each week.
- Adjust reorder points when usage or lead time changes.
- Keep the prior close visible for comparison.
After the first count
When you want to connect inventory and margin
Does it work in Excel?
Yes. It is an XLSX file that you can open in Excel or import into Google Sheets.
Do I need to leave my email?
No. The free download is direct; email is only requested by the optional checklist form.
What is in the paid version?
The complete pack adds an operating workbook, guide, and routines for sales, expenses, inventory, waste, and margin.