Inventory Count Sheet
Weekly restaurant inventory count sheet: dry storage, walk-in, freezer, bar, and POS entry sign-off.
- Estimated time
- 45 min
- Frequency
- weekly
- Business type
- restaurant
- Category
- inventory
- Role
- manager
- Role
- kitchen manager
Purpose
Track on-hand inventory weekly for ordering, food cost control, and variance investigation.
Run this inventory count once per week before placing your food order. Count dry storage, walk-in, freezer, and bar separately. Enter totals in your POS or inventory system before signing off.
Dry Storage
Count shelf-stable inventory.
-
Dry storage fully counted
-
Dry storage variances noted (optional)
Note
Walk-In & Freezer
Count refrigerated and frozen product.
-
Walk-in cooler counted
-
Freezer counted
-
Cooler/freezer variances noted (optional)
Note
Bar & Beverage
Count bar liquor and beverage inventory.
-
Bar liquor inventory counted (optional)
-
Beverage inventory counted (optional)
Sign-Off
Enter counts and get manager approval.
-
Counts entered in POS or inventory system
Pass / Fail
-
Manager signature
Signature
Frequently Asked Questions
- How often should a restaurant do a full inventory count?
- Most independents count weekly. High-volume operations may count key items daily and run a full count monthly.
- Who should complete the inventory count sheet?
- The kitchen manager counts back-of-house storage. The general manager or bar manager counts bar and beverage. Both sign off before ordering.
- What should I do if counts don't match the POS?
- Note variances on the count sheet. Investigate waste logs, receiving errors, and portioning before adjusting par levels or placing orders.
- Should bar inventory be counted separately?
- Yes. Bar liquor and beverage have different par levels and cost targets than kitchen food. Count them in the bar section even if optional for your operation.
- How long does a weekly inventory count take?
- Plan about 45 minutes for a small restaurant, or up to two hours for a full-service operation with bar and multiple storage areas.