Shelf To Sheet: Know Exactly What Is In Your Inventory

In a restaurant, counting inventory is crucial to controlling your costs and having a profitable operation. Make your restaurant's product counts easier, more efficient, and more accurate, by using the shelf-to-sheet method. It will streamline the process, eliminate the guesswork, and make sure it is consistent, every single time.

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Shelf To Sheet: Know Exactly What Is In Your Inventory

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In a restaurant, counting inventory is crucial to controlling your costs and having a profitable operation. Make your restaurant's product counts easier, more efficient, and more accurate, by using the shelf-to-sheet method. It will streamline the process, eliminate the guesswork, and make sure it is consistent, every single time.

A Shelf-to-Sheet inventory count will ensure that no items are skipped and guarantee any unlisted items are accounted for as well. Managing your inventory and controlling your cost of sales always begins with having accurate inventory counts.

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    Inventory Count Sheet

    This Excel inventory template for restaurants contains two worksheets, one for calculating food inventory and the other for bar inventory. The food inventory is broken down into categories for Meat, Seafood, Poultry, Produce, Bakery, Grocery, and Non-Alcoholic Beverages. The bar inventory worksheet includes categories for Liquor, Beer, Wine, and Bar Consumable products. Each item on the restaurant inventory spreadsheet has columns to indicate the "Order Unit" and price, and the "Inventory (or count) Unit" and price. The Inventory Unit price calculates automatically based on the "Order to Inventory" ...


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