Restaurant Inventory Checklist

Customize this Restaurant Inventory Checklist Template to regularly audit your food and beverage stocks, minimizing waste and ensuring appropriate levels.

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Food & Hospitality
Restaurant Inventory Checklist

Inventory Count & Item Details

Valuation, Ordering & Control

Post-Count Analysis (Manager/Back-Office Use)

Equipment & Non-Food Supplies (Separate Audit)

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Restaurant Inventory Checklist

Customize this Restaurant Inventory Checklist Template to regularly audit your food and beverage stocks, minimizing waste and ensuring appropriate levels.

1. Inventory ID or code:

2. Item Name:

3. Food/Bar category (e.g., meat & poultry, dairy, produce):

4. Count Location (e.g., walk-in cooler, dry storage, bar back fridge):

5. Unit of measure For Purchasing (e.g., lb., case, gallon):

6. Quantity on hand:

1. Unit Cost:

2. Total inventory value for this item:

3. Par Level (target stock amount):

4. Reorder quantity (recommended amount to order):

5. Expiration date of the product

6. Was the product rotated using the First-In, First-Out (FIFO) method to ensure freshness?

1. Beginning inventory Value:

2. Total value of purchases:

3. Calculated inventory usage (COGS):

4. Calculated waste quantity or shrinkage:

5. Does the inventory usage align with the period's sales (i.e., is the food cost percentage correct)?

6. Inventory turnover ratio:

1. Equipment Item Name:

2. Model or Serial number:

3. Purchase date and purchase price:

4. Current Condition Rating (e.g., good, needs repair, end-of-life):

5. Last service date or repair note: