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Restaurant inventory checklist

Restaurant inventory checklist

Stay organized and prepared for service with this checklist, which covers pantry staples, refrigerated items, drinks, and equipment.

Use this template
or download pdf
Restaurant inventory checklist

Stay organized and prepared for service with this checklist, which covers pantry staples, refrigerated items, drinks, and equipment.

Use this template
or download pdf

About the Restaurant inventory checklist

Managing inventory in a restaurant means making sure the kitchen is always stocked with the right items at the right time–which isn’t always an easy feat. A reliable restaurant inventory checklist can streamline your stock tracking so you have everything from pantry essentials to fresh produce and beverages in place.

Use this template to easily monitor inventory levels, reduce waste, and make informed decisions on restocking. With categories covering everything from dry goods to equipment, you and your team can maintain seamless operations and avoid unexpected shortages during peak hours.

Key elements of the restaurant inventory checklist

Below are the essential components that the checklist covers:

  1. Pantry inventory: This section focuses on dry goods and shelf-stable items like flour, sugar, and oils. By organizing your pantry supplies, you can maintain essential ingredients for daily operations.
  2. Refrigerator inventory: Track fresh and perishable goods such as meats, dairy, and vegetables. Including the right quantities and expiration dates to confirm that your kitchen is using fresh items and prevent food spoilage.
  3. Beverages inventory: Record the stock of water, juices, soft drinks, and alcohol. Keeping tabs on these items allows you to prepare for busy periods and avoid last-minute shortages.
  4. Smallwares: This section covers items like plates, utensils, and cookware. Regularly checking these supplies guarantees your kitchen has the needed tools to serve customers efficiently.
  5. Equipment status: Include working conditions for key appliances like stoves, refrigerators, and dishwashers. This way, you can identify and address equipment issues before they disrupt operations.
  6. Critical documents: Finally, you’ll also keep track of important certifications like health inspection certificates and business licenses. Monitoring expiration dates for these documents is crucial for maintaining regulatory compliance and avoiding fines.

How to customize the restaurant inventory checklist

There are several ways that you can modify the template.

Feel free to add more detailed categories for different ingredients. For example, you can break down the “vegetable” section into subcategories like leafy greens, root vegetables, and herbs. This allows your team to quickly identify which items are low and need to be replenished.

Specify the units of measurement based on your supply types. If you’re managing bulk ingredients, track them by weight (e.g., pounds or kilograms for flour or sugar), while liquids like oil or vinegar might be better measured by volume (liters or gallons).

You can also include sections for seasonal or specialty items that aren’t part of your regular stock but are essential during certain times of the year. For example, if your restaurant offers seasonal dishes, you might track ingredients like cranberries or pumpkins during the holiday season.

Organize your kitchen with Lumiform’s restaurant inventory checklist

Monitor your restaurant’s stock efficiently using this restaurant inventory checklist template. It simplifies inventory tracking with clear categories and sections for pantry items, refrigerated goods, and even equipment. Whether you’re managing daily orders or planning for busy seasons, this template makes it more convenient to keep your kitchen running smoothly.

Related categories

  • Operational excellence templates
  • Hospitality templates
  • Inventory management templates
  • Templates for business processes
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

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Related resources

Access a complete set of resources aimed at maximizing safety, quality, and operational excellence, including detailed guides, related templates, and real-world use cases.

Topic guides

Read in-depth guides covering key topics related to this article.

How To Achieve Commercial Kitchen HygieneHospitality management: Key skills and careersInventory management: A complete step-by-step guide (with examples)
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Template collections

See comprehensive collections of best practice templates related to this topic.

27 free restaurant checklists4 free restaurant audit checklistsTop 29 free inventory templates3 Free Restaurant SOP Templates
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Use cases

Check out how the Lumiform software can be utilized for related use cases.

Hospitality management softwareRestaurant inspection app for more compliance, food safety and qualityIntuitive internal control software for your businesss
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Other resources

Explore all the additional resources we offer to assist you in mastering this topic.

Steps to reduce food waste in businessWhat is cost efficiency?Modernize your restaurant technology with digitalization5 ways to achieve continuous improvement in your hospitality business

Frequently asked questions

How much inventory should a restaurant carry?

The amount of inventory a restaurant should carry depends on factors like sales volume, menu complexity, and storage capacity. A general rule is to keep enough stock for three to seven days of service. High-turnover items like fresh produce should be replenished more frequently, while dry goods can be stocked for longer periods. Keeping your stock lean reduces waste and frees up storage space.

What’s the difference between perpetual and periodic inventory in a restaurant?

Perpetual inventory systems track stock levels in real time as items are received, used, or sold. This system is great for high-volume restaurants or those using inventory management software. On the other hand, periodic inventory involves manual counting at regular intervals (weekly or monthly), which works well for smaller establishments. Perpetual systems provide more immediate accuracy, while periodic systems are simpler and less expensive to maintain.

How can I reduce over-ordering in my restaurant?

To avoid over-ordering, use historical sales data and seasonal trends to predict demand accurately. Additionally, organize inventory in a first-in, first-out (FIFO) manner, so older items are used before newer ones. Tighten your relationship with suppliers to make more frequent, smaller orders, and regularly adjust order quantities based on changing sales patterns.

What’s the most common mistake when managing restaurant inventory?

One common mistake is failing to accurately track waste and spoilage. Many restaurants overlook these factors, which can lead to over-ordering or stock shortages. To avoid this, make waste tracking a part of your inventory process, record what gets discarded, and analyze the reasons (e.g., spoilage, over-prepping, etc.). Identifying these can reduce food costs and improve stock management.


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.
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