Count stock by storage area in shelf order, with one count unit per item and a recount column for anything that looks wrong. Add unit costs and the Excel or Google Sheets version totals your inventory value. Print it as an inventory count sheet for the walk-in.
Restaurant Inventory
| Storage area | Item | Count unit | Unit cost | Count | Recount | Value |
|---|---|---|---|---|---|---|
| Walk-in | Chicken thighs, boneless | lb | $3.85 | 42 | $161.70 | |
| Walk-in | Romaine hearts | case (24 ct) | $38.50 | 1.5 | $57.75 | |
| Walk-in | Whole milk | gallon | $4.20 | 9 | $37.80 | |
| Walk-in | Lemons | each | $0.45 | 64 | $28.80 | |
| Freezer | French fries | case (6 × 5 lb) | $41.00 | 3 | $123.00 | |
| Freezer | Ground beef 80/20 | lb | $4.60 | 30 | $138.00 | |
| Dry storage | All-purpose flour | 50 lb bag | $24.00 | 2 | $48.00 | |
| Dry storage | Canola oil | 35 lb jug | $46.00 | 1.5 | $69.00 | |
| Dry storage | Whole peeled tomatoes | #10 can | $9.75 | 11 | 12 | $117.00 |
| Dry storage | To-go cups, 16 oz | sleeve (50) | $6.40 | 14 | $89.60 | |
| Bar | Oat milk | carton (32 oz) | $3.90 | 18 | $70.20 | |
| Bar | Espresso beans | 5 lb bag | $62.00 | 2 | $124.00 | |
| Bar | Sparkling water | case (24) | $21.00 | 4 | $84.00 | |
| Total inventory value | $1,148.85 | |||||
Your ending inventory value is one half of the food cost calculation:
Food cost % = (beginning inventory + purchases − ending inventory) ÷ food sales
Plug this week's total into the food cost calculator, or track it every week with restaurant food cost software.
For recurring counts, LineNow's café inventory workflow turns selected items at one location into a printable checklist with QR phone entry. Enter physical quantities, review them, and apply the counts to inventory. POS sales and recipe estimates do not replace the physical count. 90-day free trial, then $100/month per business unit.
