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Restaurant inventory checklist

Restaurant inventory checklist

Monitor your restaurant’s entire inventory with this checklist that helps track food, beverages, equipment status, and critical documentation compliance.

Use this template
or download pdf
Restaurant inventory checklist

Monitor your restaurant’s entire inventory with this checklist that helps track food, beverages, equipment status, and critical documentation compliance.

Use this template
or download pdf

This restaurant inventory checklist gives you a comprehensive system for monitoring all aspects of your restaurant’s stock. You can keep count of pantry staples, refrigerated items, beverages, smallwares, and even equipment functionality. When rush hour hits and demand spikes for key ingredients, you’ll appreciate having implemented a proactive inventory management process. 

The National Restaurant Association estimates that food costs in a restaurant usually amount to 28-35% of sales. This makes inventory control essential for profitability. By reducing food waste through better tracking, you’ll see immediate improvements to your bottom line.

Related categories

Preview of the template
Page 1
Pantry Inventory
Flour (all-purpose)
Sugar (granulated)
Salt
Pepper
Olive Oil
Vegetable Oil
Vinegar (white)
Soy Sauce
Ketchup
Mustard
Mayonnaise
Butter
Eggs
Milk
Cream
Refrigerator Inventory
Ground Beef
Chicken Breasts
Salmon Fillets
Bacon
Ham
Cheese (assorted)
Lettuce
Tomatoes
Onions
Carrots
Broccoli
Mushrooms
Potatoes
Lemons
Limes
Beverages
Water (bottled)
Soft Drinks
Juices
Beer
Wine
Liquor
Smallwares
Plates
Bowls
Cups
Utensils
Pots
Pans
Knives
Cutting Boards
Towels
Aprons
Equipment
Stove
Oven
Refrigerator
Freezer
Dishwasher
Slicer
Mixer
Blender
Coffee Maker
Critical Documents
Health Inspection Certificate
Food Handler Certificates
Business License
Insurance Policy
Fire Extinguisher Inspection

Frequently asked questions

What’s the best time to perform restaurant inventory using this checklist?

Complete your inventory counts during slow periods or between shifts when staff can focus without interruption. Many restaurants choose to conduct inventory early morning before opening or late evening after closing. This minimizes distractions and ensures more accurate counts of your stock levels.

How can you customize this restaurant inventory checklist for your specific needs?

Adjust the categories and items to match your menu offerings and storage areas. You can also specialty ingredients unique to your cuisine, remove irrelevant sections, and edit quantity thresholds based on your usage patterns.

How does this checklist help reduce food waste in your restaurant?

The checklist creates visibility into stock levels, preventing over-ordering and highlighting items approaching expiration. By tracking inventory systematically, you’ll notice usage patterns, identify waste sources, and adjust purchasing accordingly. This systematic approach helps you implement FIFO (First-In, First-Out) practices more effectively throughout your kitchen.

What should you do when you discover discrepancies using this inventory checklist?

Investigate significant discrepancies right away by cross-checking recent purchases, sales data, and waste logs. Talk to staff about potential causes, including portioning inconsistencies or improper recording. You can then implement corrective actions such as additional training, adjusted par levels, or enhanced security measures based on your findings.

This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.