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!
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