Updated: 2026-10-25

Restaurant Inventory Spreadsheet

Restaurant inventory spreadsheet for Excel and Google Sheets: count your shelves once a week and see your food cost %, which items went missing and what to order.

Preview

What's inside

• Restaurant_Inventory_Setup_Guide_and_Count_Sheets.docx
• Restaurant_Inventory_Spreadsheet_Blank.xlsx
• Restaurant_Inventory_Spreadsheet_Example.xlsx

What you get:

• Restaurant_Inventory_Spreadsheet_Example.xlsx – 8 filled weeks of a made-up bistro (43 items, 10 dishes)
• Restaurant_Inventory_Spreadsheet_Blank.xlsx – the same workbook, empty, same formulas
• Restaurant_Inventory_Setup_Guide_and_Count_Sheets.docx – setup guide, paper count sheet, waste log

Inside the workbook:

• Dashboard: food and beverage cost % for the week you pick, dollars over target, items below par, order total, 52-week chart
• Items: case price ÷ units per case = cost per count unit (10 lb case at $189.00 = $18.90 per lb), par levels, order in whole cases
• Counts: one column per week for a year
• Purchases: invoice lines; a changed case price is flagged ("Up 7.9%") and counted at the price you paid
• Menu + Recipes: plate cost, food cost % per dish, the menu price that hits your target
• Variance: actual vs recipe usage vs logged waste – the example finds 12.5 lb of ribeye ($236.25) missing
• Order List by supplier and a printable Count Sheet in shelf order

Food cost % = (opening inventory + purchases − closing inventory) ÷ food sales.

For restaurant owners, kitchen managers, cafés and food trucks.

Edit in Excel 2016+, Google Sheets or LibreOffice. No macros. US Letter, US dollars. Up to 200 items and 50 dishes.

• Fill-in guide in every file: a “Fill in with AI” chapter with ready-made sentences for an AI chat assistant, matched to the template’s fields

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A template you fill in yourself — not legal or tax advice.