A restaurant inventory keeps track of the ingredients or raw materials needed to prepare a dish. It prevents understocking and overstocking as well as keeping track of the ingredients or items that are about to go bad. The items are sorted according to their categories: canned goods, spices, meat, fruits, vegetables, etc. Inventory is best used with spreadsheets because they help sort these items into categories easily.
Proper inventory ensures that the restaurant does not run out of resources when these resources are needed in the future. In addition, proper inventory avoids giving customers wrong orders just because an item is out of stock. If you need a tool to aid in your inventory management, Template.net has a catalog of professionally written restaurant inventory templates. You can edit these printable templates through the website’s editor tool. Furthermore, you can also edit these templates in file formats such as Microsoft Excel, Google Sheets, Apple Numbers, Adobe PDF, and many more. However, you will be asked to sign up for a membership before you can download it.
According to On Upkeep, 24% of small businesses still track their inventory manually, that is, with a pen and paper. This manual inventory tracking is not safe from human error such as inaccurate inventory counts, incorrect customer orders, etc. (Chron). Whereas, a computerized system tracks the inventory in real-time and much easier compared to the former. Lastly, 7% of small businesses do not track their inventory at all.
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