Restaurant Inventory Spreadsheet | Weekly Count, Food Cost %, Missing $ per Item, Order List per Supplier

Restaurant inventory spreadsheet: count your stock, see real food cost % and the dollars missing per item, order list per supplier

Food cost %, the dollars that went missing per item and the order list per supplier, from your own count: the result is on screen at once, no demo call, no contract, no…

Example of the result this page gives you

How it works

Enter your details in the free version below.
See your result right away on this page.
Need more? The full version adds what is listed under "What you get".

What you get: Food cost % from your count and the dollars missing per item: used minus what your recipes needed for plates sold, minus waste. No POS integration. · Order list up to par per supplier, in the case you buy (case 15 lb, case 24 × 12 oz, 1/2 bbl keg), and supplier price rises flagged with the invoice date. · Every week: the closing count becomes next week's opening count, cost % history, items that go missing again and again, a printable count sheet.

Official source: irs.gov · ReadyStack

Sprache

Food cost spreadsheet · inventory sheet for restaurants · in your browser

Not included yet: sending orders electronically to suppliers (EDI), pulling sales automatically from your POS, scanning invoice photos, and several staff counting at once on their own devices (one device at a time; Pro moves data by backup file).

Food cost %, the dollars that went missing per item and the order list per supplier, from your own count: the result is on screen at once, no demo call, no contract, no setup fee.

Example (made-up restaurant): in the week of Nov 1–8 the count shows 12.5 lb of ribeye ($236.25) that was neither sold nor logged as waste — $297.85 missing in total, and food cost is 31.0% against a 28% target ($128.98 over).

Free and Pro

Example (made-up numbers) · Maple Street Grill (example) · 11/01/2026–11/08/2026

Food cost31.0%Target 28%

Missing in period$297.85Biggest loss: 12.5 lb Ribeye, boneless ($236.25)

Order list$883.406 suppliers

Beverage cost22.6%Target 24%

The example is made up. Press "Start with my numbers" — your numbers stay only in this browser.

Restaurant inventory spreadsheet result for a made-up restaurant: food cost 31.0% against a 28% target, $297.85 missing in the week, of which 12.5 lb of ribeye ($236.25), order list $883.40 from 6 suppliers, beverage cost 22.6% — This is what the result looks like (example, made-up numbers).

What you get:

Food cost % from your count and the dollars missing per item: used minus what your recipes needed for plates sold, minus waste. No POS integration.
Order list up to par per supplier, in the case you buy (case 15 lb, case 24 × 12 oz, 1/2 bbl keg), and supplier price rises flagged with the invoice date.
Every week: the closing count becomes next week's opening count, cost % history, items that go missing again and again, a printable count sheet.

Full version · $19 / month or $149 / year · Buy Pro

No demo call, no contract, no setup fee, no POS integration: paste your item list from Excel or Google Sheets, count on your phone, done. One price for one restaurant, month to month.

1 · Items and cases

One row per item: how you buy it (case and case price) and how you count it (count unit, count units per case).

Restaurant Period from (opening count) to (closing count) Target food cost % Target beverage cost % Currency

2 · Count

Opening and closing count in the count unit; open cases and bottles as decimals (0.5 btl, 3.25 lb). Type it on your phone in the walk-in — everything stays in this browser.

Storage area

3 · Invoices and waste

Each invoice line in cases. Type a case price only when it differs from the item price — then you see the price rise and its date.

Waste, spoilage, comps, staff meals

4 · Sales and recipes

Net sales for the period from your POS sales summary. Recipes with the plates sold (POS item report) show what your recipes say you should have used.

Net food sales Net beverage sales Net other sales

5 · Result

Missing per item (used − recipes − waste)

Order list up to par

Supplier price rises

Free and Pro

Free

One count period, any number of items: food cost %, beverage cost %, dollars missing per item, order list and price rises, all on screen.

Pro

Your result is already free on screen: food cost % and the dollars missing per item from your recipes — no POS integration, no demo call, no setup fee.

You count again every week or month: Pro carries the closing count into the next period and keeps the history.

History of every period: food and beverage cost %, dollars missing, and the items that go missing period after period.
Count sheet by storage area and a dated inventory valuation (quantity × cost) for your year-end, to print or save as PDF.
Order sheet per supplier to print or as e-mail text, Excel export (XLSX), supplier price list import with a dated price log, count-day reminder in your calendar.

Monthly$19 / month Yearly$149 / year

The subscription renews until you end it in your Whop account. Your numbers stay in your browser.

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Year-end inventory: where the count goes on Schedule C (2026)

Schedule C (Form 1040) 2026, Part III Cost of Goods Sold: line 35 inventory at beginning of year · line 36 purchases · line 41 inventory at end of year · line 42 cost of goods sold (subtract line 41 from line 40). Line 33 asks the method used to value closing inventory: cost, lower of cost or market, or other.

The same formula runs every week here: opening count + purchases − closing count = cost of goods, valued at cost. Which lines apply to your business (a corporation or partnership files other forms) is for you and your tax preparer to confirm.

Read on 12 Nov 2026: irs.gov/pub/irs-pdf/f1040sc.pdf (Schedule C (Form 1040) 2026, page 2, Part III)

Questions

Also for your kitchen: Recipe costing: plate cost and menu price from your target food cost

Questions and answers

What does this page do?

Restaurant inventory spreadsheet for one restaurant, in your browser: weekly count by storage area, food cost % and beverage cost % against your target, the dollars missing per item from your recipes, and an order list to par per supplier in the cases you buy.

Is it free?

Yes. The free version on this page works without an account. The full version ($19 / month) adds: Food cost % from your count and the dollars missing per item: used minus what your recipes needed for plates sold, minus waste. No POS integration. · Order list up to par per supplier, in the case you buy (case 15 lb, case 24 × 12 oz, 1/2 bbl keg), and supplier price rises flagged with the invoice date. · Every week: the closing count becomes next week's opening count, cost % history, items that go missing again and again, a printable count sheet.

Where do the rules and numbers come from?

From the official source: irs.gov.

Ask about this tool

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Restaurant inventory spreadsheet: count your stock, see real food cost % and the dollars missing per item, order list per supplier

What you get:

1 · Items and cases

2 · Count

3 · Invoices and waste

Waste, spoilage, comps, staff meals

4 · Sales and recipes

5 · Result

Missing per item (used − recipes − waste)

Order list up to par

Supplier price rises

Free and Pro

Free

Pro

Year-end inventory: where the count goes on Schedule C (2026)

Questions

More tools for the same work

Questions and answers

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