Restaurant Inventory Kit Pro: 9 Restaurant Inventory Templates for Excel

Yes. The 10 categories are preloaded for foodservice in general: meat & poultry, seafood, dairy & eggs, produce, dry goods, frozen, alcoholic beverages, non-alcoholic beverages, paper & cleaning and other. Just ignore the ones that don't apply to your business.

They are nine separate files, on purpose: they don't link to each other, because a linked workbook breaks as soon as you move a file to another folder and you would see #REF!. What they do share is the language: the same 10 categories in all 9 templates and the same units in the 7 that list products (the receiving log also sorts items by food safety family, because the temperature limit is set by the FDA Food Code, not by your purchasing category, and it includes the bridge between the two lists). In the inventory sheet, the Order Qty column tells you how much to reorder when on-hand drops below the par level, and the vendor drop-down on the purchase order comes from the Vendors tab of the purchase order file itself, which you fill in once. The sample data is the same in all nine: the same items, the same prices and the same six sample vendors.

They help you keep the receiving and traceability records your HACCP or food safety plan calls for; they do not replace the plan or an advisor. The receiving log checks temperatures by product family against the FDA Food Code 2022 limits, and the FIFO tracker manages use-by and best-by dates with color alerts — useful for your records and inspections.

You will find free single inventory sheets online, and they are fine for a one-off count. This kit is a set of 9 templates that share the same categories, units and sample data: inventory with par levels, vendors, purchase orders, receiving, food waste, FIFO and food cost KPIs, plus two bonuses, for a one-time $19.

List every item you buy by storage area (kitchen, bar, storeroom), with its category, purchase unit, par level and price per unit. Count on-hand at the same time every week, and the sheet tells you what is running low, how much to order and what your inventory is worth. The Kitchen & Bar Inventory Sheet comes with 50 sample items in that structure: replace them with yours.

Software pays off when you need POS integration, barcode scanning or several people counting at once. If what you need is to count, reorder, receive deliveries, track waste and see your food cost without a monthly fee, a well-built Excel kit does the job. Many restaurants start in Excel and move to software once their process works.

Excel's template gallery has generic inventory lists, but they are not built for foodservice: no par levels by storage area, no receiving temperatures, no use-by vs best-by dates and no food cost. This kit is built for restaurants and bars.

Yes. You can import the .xlsx files straight into Google Sheets and the formulas carry over. They also work with LibreOffice Calc and Apple Numbers. Editable cells are green; everything else is protected so you can't delete a formula by accident.

Par level is what you use between two deliveries plus a safety cushion: daily usage × (vendor lead time + days of safety stock). Par max is the most you want on the shelf. The Reorder Point Calculator (bonus 2) works it out per item from daily usage, lead time and safety stock, and its sample data matches the par levels of the inventory sheet.

The purchase order has a tax rate per category, 0% by default and editable. In the US, food you buy for resale is usually exempt with a resale certificate (0%), while supplies carry your local sales tax; in the UK, type 0, 5 or 20% VAT. The breakdown by rate is editable too, so you type the rates you actually pay — check with your accountant. The cost analysis works on amounts before tax.

Degrees Fahrenheit, with the FDA Food Code 2022 limits for 15 product families: cold TCS food at 41 °F or below, hot food at 135 °F or above, shell eggs, milk and live shellfish at 45 °F or below, and frozen food received frozen. In the UK, follow your Safer Food Better Business limits (chilled food legally at 8 °C or below, 5 °C recommended).

Inventory software is a monthly subscription, usually per location. This kit is $19, a one-time payment with no subscription, and you can customize 100% of it. What it is not: there is no app, no POS integration, no barcode scanning and no automatic price updates.

The price is $19 USD, a one-time payment. At checkout, Stripe can show the amount in your local currency (for example GBP, EUR, CAD or AUD) and converts it for you. The templates themselves have no currency symbol: you type prices in your own currency.

One purchase covers one business, with all of its locations. If you are a consultant, you can use the templates with your clients, but you can't hand them copies: each business buys its own. Culinary schools and training centers can ask for a classroom license at info@aichef.pro.

No subscription: you pay once and get lifetime access to the online dashboard. When we add new templates or improvements, you get them at no extra cost — just download the files again.

Yes. A full 30-day guarantee. If you're not happy, we'll refund 100% with no questions asked.