Math-Time With A Free Restaurant Inventory Spreadsheet

Running a restaurant is virtually impossible without a restaurant inventory spreadsheet. I am sure all restaurant owners know that. But sadly, most restaurant owners don’t really understand the full responsibility that their position entails. Nope, I’m not saying it’s your fault, I’m just saying that you’re unaware of a few of those many responsibilities you have toward your restaurant!

For example, are you in the habit of conducting a restaurant inventory at the end of every month? I’m pretty sure that you are. It’s a long process and often takes two to three days….right? Moreover, some details are “conveniently” forgotten by your employees.

Tips and Tricks

But you take it as part and parcel of running a business. All these problems and losses can be avoided if you do a daily inventory! Yes! A daily inventory, it’s just going to take half an hour of your time, but trust me, it’s going to make you a very rich man/woman!

Another, very important tip for you when you’re calculating your daily food cost is to have all the representatives who supply you with the raw food material while you are doing this vital calculation, present. Next, enter the amount of raw material of each type in your free restaurant inventory spreadsheet.

Then enter the food and beverage items in the appropriate category and let your computer work its magic. Also, if you’ve forgotten, here’s a reminder to include all the delivery charges as well! So along with all the food and beverage charges you need to include the cost incurred for having them delivered to your restaurant’s kitchen.

The easiest way to make a spreadsheet on your own is using MS Excel.

However, often people forget to include the most obvious elements in their spreadsheet!

So it’s always better to let a professional handle this. Unfortunately, a professional will also charge a whole lot of money for the service they offer you. But at my site, you can get a restaurant inventory spreadsheet absolutely free!

Of course it is exhaustive to conduct an inventory everyday. So for your convenience, you can conduct an inventory of the different sections of your restaurant – dining room, kitchen or bar – several times so as to get an average figure.

Use this figure as a frame of reference. But you must update this figure- your production inventory once - every few months! What are you waiting for? Get started with your math with the help of my free restaurant inventory spreadsheet!

FREE Master Costing Spreadsheet An Effective Way To Maintain Accurate Pricing

Maintaining an accurate count on how much your food inventory costs each month is necessary to running a successful restaurant. Being able to use a spreadsheet will make monitoring individual items much easier. These can be broken up into separate sheets, so that all the food isn't piled onto one single page. These can take quite some time to set up, especially if you are going through and putting everything in by hand. There is a lot to write down when you have a large restaurant. Finding a free master costing spreadsheet that has already been created is the key to getting this all organized much faster.

A great site to use for such a spreadsheet is freerestaurantforms.com. These are completely free and can be downloaded quickly to your computer. The format is very easy to follow and can be altered to fit the inventory you have, there will be menu items that need to be added to or omitted from the list. This spreadsheet is et up into three different worksheets; appetizers, main dishes, and desserts.

The appetizer page lists all items in the left column, then to the right are individual columns for; cost, sell price, percent cost, suggested 35 percent max, and percent at 10.00. The next two worksheets are set up in exactly the same manner.

This free master costing spreadsheet allows all pricing to be looked at in a matter of minutes. These spreadsheets are easy to change when items drop from the menu or are added to it. Being able to quickly alter the pricing is simple process as well.

The calculations that are figured into the spreadsheet make it possible to have accurate amounts immediately shown, instead of wondering if all your calculations are correct. These worksheets take a lot of the extra effort out of maintaining proper cost amounts, where this energy can be focused on other aspect of running the restaurant.