Food Inventory Tool
Restaurant Inventory Count Sheet & Par Worksheet
Track what is on hand, what the restaurant should hold, what needs ordered, and what needs management attention.
Inventory is not just a count. It is a control of cash, product availability, rotation, purchasing, waste, and food cost. Use consistent units and count at the same point in the business cycle.
Set pars intentionally: a par should reflect expected sales, delivery timing, usable storage, shelf life, and a realistic safety cushion—not guesswork or habit.
Date: __________ Area: __________ Counter: __________ Manager review: __________
| Item | Unit | On Hand | Par | Variance | Order Needed | Quality / date issue |
|---|---|---|---|---|---|---|
Manager review
- ☐ Confirm high-value and high-risk items were counted in the correct unit.
- ☐ Investigate material variance before changing a par or placing an unusual order.
- ☐ Separate quality loss, waste, receiving error, portion issue, and count error.
- ☐ Assign action for any shortage, product-quality issue, or recurring variance.
Use the Daily Prep Sheet & Par List to turn inventory evidence into a realistic prep plan.
Gravity Elite v1.0
Use the controlled working form
Download the complete Elite form pack or the editable operational workbook. Digital access remains free during Founding Year.