Inventory Count Sheet Template
A count sheet laid out the way you walk your storage: one area at a time, in shelf order, with the same unit for each item every count. It values the count and shows what to order to get back to par.
The CSV opens in Excel, or in Google Sheets with File, Import. Formulas calculate as soon as you enter numbers.
What is on the template
- Storage area and item: list items in the order they sit on the shelves so nobody skips one.
- Count unit: case, lb, each: the same unit every time for each item.
- Par level and on hand: par is what you want after a delivery; the sheet works out the quantity to order.
- Unit cost and value: from the latest invoice; the value and the total inventory value fill in.
How to use it
- Count at the same time. Pick a fixed day and time, before the first delivery, and never with a delivery half put away.
- Count in shelf order. Walk each area left to right, top to bottom, and keep the sheet in that order.
- Use the latest prices. Value each line at its latest invoice price so the total is a real number.
- Use the count. Ending inventory feeds your food cost; on hand against par gives the order.
Example
| Area | Item | Unit | Par | On hand | Unit cost | Value | To order |
|---|---|---|---|---|---|---|---|
| Walk-in | Chicken thighs, boneless | lb | 60 | 22 | $2.89 | $63.58 | 38 |
| Walk-in | Heavy cream | qt | 12 | 7 | $3.10 | $21.70 | 5 |
| Dry storage | Rice, long grain | lb | 50 | 50 | $0.95 | $47.50 | 0 |
Printable blank form
Inventory Count Sheet Template
Print this page to get the blank form below; the rest of the page is left off.
| Area | Item | Count unit | Par | On hand | Unit cost | Value | To order |
|---|---|---|---|---|---|---|---|
FAQ
How do you do inventory for a restaurant?
Count every storage area at a fixed day and time with a sheet in shelf order, use the same unit for each item every time, value each line at the latest invoice price and add it up. Use the total as ending inventory for food cost.
What is a par level?
The amount of an item you want on hand right after a delivery: enough to cover usage until the next one plus a little safety stock. Order the difference between par and what is on hand.
How often should a restaurant take inventory?
A full count at least monthly for accounting, and a weekly count of the highest-value items such as proteins, dairy and liquor.
Can I use this sheet for the bar?
Yes. List bottles by shelf, count in tenths of a bottle or by weight, and use the bottle cost as the unit cost.
Related guide
Restaurant Inventory Management: Counts, Par Levels and Turnover
Related free tool
Food Cost Calculator
Get your food cost percentage for a week, a month or one dish, and the menu price that hits your target.
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