A well-structured inventory count sheet is essential for controlling food costs and identifying "invisible" losses like waste or theft. This template is designed to be universal, focusing on the standard categories used in the food and beverage industry.
Period Ending:
Location/Station:
Counted By:
Item Name | Unit (e.g., kg, bag, case) | Opening Stock | Received (+) | Closing Stock (=) | Total Usage | |
|---|---|---|---|---|---|---|
Flour (All-purpose) | 0 | |||||
Sugar (Granulated) | 0 | |||||
Rice (Jasmine/Basmati) | 0 | |||||
Cooking Oil (Canola) | 0 | |||||
Salt (Kosher/Table) | 0 | |||||
Spices (Bulk) | 0 |
Item Name | Unit (e.g., kg, lb, piece) | Opening Stock | Received (+) | Closing Stock (=) | Total Usage | |
|---|---|---|---|---|---|---|
Chicken Breast | 0 | |||||
Beef Ribeye | 0 | |||||
Ground Beef | 0 | |||||
Salmon Fillets | 0 | |||||
Whole Eggs | 0 |
Item Name | Unit (e.g., box, kg, head) | Opening Stock | Received (+) | Closing Stock (=) | Total Usage | |
|---|---|---|---|---|---|---|
Onions (Yellow) | 0 | |||||
Potatoes (Russet) | 0 | |||||
Tomatoes (Roma) | 0 | |||||
Lettuce (Romaine) | 0 | |||||
Lemons/Limes | 0 |
Item Name | Unit (e.g., liter, gal, kg) | Opening Stock | Received (+) | Closing Stock (=) | Total Usage | |
|---|---|---|---|---|---|---|
Whole Milk | 0 | |||||
Heavy Cream | 0 | |||||
Butter (Unsalted) | 0 | |||||
Cheddar Cheese | 0 |
Item Name | Unit (e.g., case, bottle) | Opening Stock | Received (+) | Closing Stock (=) | Total Usage | |
|---|---|---|---|---|---|---|
Carbonated Water | 0 | |||||
Cola/Soda Syrups | 0 | |||||
Fruit Juices | 0 | |||||
Coffee Beans | 0 |