FREE Restaurant Inventory Sheet: A Guide to Inventory Management
Are you currently using a spreadsheet or pen and paper to manage your ? You've come to the right place. In this article, we're going to cover everything you need to know to manage your using a restaurant inventory sheet in the form of a spreadsheet. Alternatively, we're going to dive a little bit deeper into how you can scale your operations with a technology solution like MarketMan. Let's dig right in!
Looking for a spreadsheet template? Download MarketMan's FREE Google spreadsheet here.
What is ?
refers to the process of tracking the stock of ingredients coming into and out of your
. This includes the number of items that you order, what is sold through different revenue centers such as your kitchen and your bar, what is left over, and what is transferred between stores if you have multiple units.
MarketMan, a solution we will explore, helps you track each item's usage over time, which you can compare with your sales and investigate discrepancies. It also helps you to know how many ingredients you need to order, minimize waste, and calculate your costs and cost percentages.
Control your costs by keeping a regular cycle count of the top 10-15 products that comprise most of your costs. Count the beginning , add purchases during the day, subtract your ending at the end of the day, and you will see the amount of each that was used during the day. You can calculate both your and bar's .
Compare this system, you can proactively control your costs in the future. number with your POS product usage, and if the actual is greater, dig deeper. This may mean there is theft or over-portioning. By identifying these cost variances with a
What is Considered for a ?
includes everything that costs money in your . This includes your , liquor, dry storage, cooking utensils, uniforms, or linens. Separate your by items that are found in different areas of the , such as the back or house or kitchen, front of house, and bar.
cost of , and is categorized as an expense. consists of all the items or raw materials used to make each , also known as finished goods. When you first buy , it is considered an asset on your balance sheet as long as it sits in your . Once you sell it, it becomes part of your COGS, or
Your COGS calculation is composed of your . To find your COGS, the equation is COGS= Beginning + Purchased - Ending .
To find your Net Profit, you subtract your COGS and labor costs from your sales, then add back total operating costs. Net Profit = Gross Profit (Total Sales - COGS) - Labor Cost + Total Operating Cost.
A lower COGS means a higher net profit. To lower your COGS, conserve more ., buy less , or find ways to lower your costs. You can do this by practicing effective
How to Measure Your 's Financial Health
There are many ways to do accounting and track your establishment's financial health. You'll want to keep a balance sheet, which measures your assets, liabilities, and equity at a given point in time, a cash flow statement, which measures your cash flow, and an income statement, or P&L, which measures your revenue, expenses, and profit in a period of time.
A supplemental way to track your financial health is by using a spreadsheet that allows you to track your daily, weekly, monthly, or quarterly sales. You can track your daily sales and deposits, which you will find reported from your POS system. sales sheet. A sales sheet is an
Oftentimes, your POS will allow you to generate a daily sales report in which you find your cash, credit card sales, and a summary of sales by category: , beverages, alcohol, etc. You can then enter this information and aggregate it onto an Excel sheet. You can break down your sales in various ways, by category or even individual dishes.
Knowing your periodic sales figures is key to understanding your financials and the health of your business.
Once you know your sales, you'll want to enter it into a periodic P&L statement.
A P&L, or profit and loss statement, is the 's income statement or statement of earnings. It contains the revenue and expenses of a in a given period of time, showing your costs subtracted from your sales, and your gross and net profits.
The P&L gives you an idea of your 's financial health over a period of time, measuring whether or not you are profitable. A P&L is perhaps the most important financial document in your accounting records.
Some key figures on your P&L are your costs, or expenses. These include direct costs, which are costs that go into producing your product, and indirect costs, which are costs that generally keep your business operating. You can aggregate these expenses into buckets of categories on your P&L.
Some expense categories reflected on an income statement can include: COGS, labor expenses, operating expenses, promotional and marketing expenses, repairs and maintenance, occupancy such as rent and insurance, and corporate overhead such as management fees and franchise royalties.
Here is a breakdown of some common expense buckets and what's included:
- Labor costs: salaries, wages, benefits, unemployment taxes and service commissions. These are variable costs.
- COGS: and beverage cost. You can set a goal to keep your calculation at a certain percentage, such as 32%, of your sales.
- Marketing and Advertising: includes the cost of what you do to attract guests into your . Includes your menu, table tents, entertainment, music, coupons, website, and ads.
- Occupancy expenses: expenses related to a 's physical building. Includes taxes, rents, insurance, utilities, signage, and parking fees.
- Repairs and Maintenance: expenses needed to keep the 's operations. Includes maintenance of the building, dining area, kitchen, prep, and cleaning equipment.
- Daily administrative costs: Includes admin costs such as office supplies, telephone charges, postage, fees to accountants and lawyers, licensing fees to health departments, and beverage licenses for serving alcohol.
How Do Restaurants Take ?
There are many ways establishments can choose to implement a system. Restaurants can choose to take via pen and paper and a , or with an automated software system.
To manage in Excel (or with a ), management or designated personnel will count physical stock of items in the , jot them down on paper or Excel printouts, and enter the count into a in the back office to calculate costs and make new orders. A typical includes a list of items, their unit of measure, amount, unit price, and total cost.
Although you may choose to use an Excel to start off with, keep in mind that this is not an ideal process in the long run. There is an industry term "Death by Excel"- utilizing Excel for your is cumbersome and tedious, haphazard, and prone to human error -- even if you create a uniform everyone is required to use. We will discuss the limitations of excel and pen and paper later in this article.
How Often Should a Do ?
Create a consistent schedule to conduct a regular . Different types of ingredients may have different frequencies for , such as daily, weekly, or monthly. You will want to check your perishable goods more often.
A should take daily of at least the top 10-15 items that comprise its costs, if not all its products. Keeping a daily is recommended for both big and small restaurants. You should also keep a daily stock of your .
A should also take full as often as you order items. If you regularly order items five times a week, run through your of before you order to determine the amount you will need to buy. Take at least weekly of all your in order to stay on top of your and beverage costs.
Take monthly of everything, including your products, ingredients, , and cleaning products, to calculate the COGS for your income statements. Additionally, you may have ad hoc checks for specific items to detect shortages, surpluses, and theft.
Here are some other tips for effective :
- Know and track each specialty you need to properly execute your core concept. For example, a pizza chain will need batches of fresh marinara and cheese. A steakhouse will need special steaks, spices, and sauces.
- Know ratio, par level, recipes, estimated usage, theoretical vs. actual usage, variance, and waste. terms such as COGS, catch weight, sitting , percentage,
- Organize your supplies so that employees can locate items quickly and everything is in the right place. Make labels for your storage shelves.
- Have the same key employees take . Pick people you trust to take , such as managers or your chef. Train them on using your , effective , and finding errors.
- Practice the FIFO method by moving your older ingredients to the front of storage shelves to ensure you use those first.
- Set goal metrics like sales percentages, days in , or turnover. Communicate these goals and work with your staff to reach them.
- Train all your staff to be aware of issues.
- Track your . Create a log of your and waste reasons. MarketMan has a functionality where you can easily create a record of your waste.
- Keep track of demand for and set par levels accordingly. Keep a that lists a par level for each item, so you know how much to reorder.
- Use a software system instead of pen and paper and spreadsheets. This automates number crunching, gives you automatic reminders when your are low, and allows you to have accurate and real-time data, reliability, and scale.
Looking for a spreadsheet template?
How to Use Your Own
When you're a new , the process can seem a bit daunting. or one who just started a regular process of
Here is how to create your own list to track your :
- Categorize your : meat, dairy, product, groceries, bread, liquor, dry goods, and supplies
- Make a table with your categories and items on the rows, description, unit of measure, count, unit price, total, and category totals on the columns.
- Make a formula in the totals column by multiplying the count by unit price. Make a formula totaling all items in each category, and a total for all categories.
- Decide how often you will count (daily, weekly, or monthly), and make a copy of this spreadsheet to use.
- Print this spreadsheet to manually record . Complete the spreadsheet.
- Copy your written numbers onto your computer spreadsheet, and the sheet will automatically calculate your total prices, category totals, and final total.
- Calculate the change from the prior period, and make an adjusting entry in your accounting for COGS.
Using this method of Excel tracking is good for you to get your feet wet with . However, as you grow and scale, you will want to transition out of doing via Excel and pen and paper and into using a software solution. In the next section, we will explore some limitations of an analog system.
Limitations of Pen & Paper and Excel for
The once you are more familiar with the process and as your grows. is a great start for you to get a sense of how to track simply. However, you will want to transition out of using pen and paper and Excel for
There are many disadvantages and limitations with using pen and paper, spreadsheets, forms, evaluations, checklists, and spreadsheets.
Using spreadsheets and paper solutions for taking is cumbersome, time-consuming, and prone to human error. Employees take hours per week counting stock, writing down data on paper, and converting it into numbers on multiple spreadsheets. Because the process is tedious, your staff may decide to find shortcuts or eyeball numbers.
An analog system to take with pen and paper also doesn't scale. It's not easy to find the data that you need, and it's hard to keep all the relevant information together. With paper records, you can easily spill or beverages and lose data without any backups. With a software system, you can keep backups of your data so that you always have a copy of it in case anything happens.
There is also a lack of a central system and accessibility. You will need to keep several spreadsheets and tie data together. Multiple people doing may create different versions of the same spreadsheet with conflicting information.
With an analog system, you can't easily collaborate or make changes to your as your or group of restaurants grow, since there is no central system that can be updated across your enterprise. With a software solution, you can easily make changes to one central system without worrying about multiple versions of spreadsheets floating around.
MarketMan- Your and Reporting Solution
A full-fledged system solution like MarketMan will give you all the benefits of a software solution-a central system, more reliability, ease of use, and less chance of human error.
MarketMan helps restaurants keep costs under control and manage efficiently by automating back of house operations.
Here are some of the features of MarketMan:
MarketMan helps you manage and track your consumption in an automated way. The software manages by syncing with your POS system and automatically deducting ingredients from your every time a sale is made. This allows you to know your usage and sales at any point in time, giving you insight into your overall Percentage.
MarketMan also streamlines the counting process. You can take counts on mobile devices, which is easier to use than pen and paper and provides accessibility. Multiple users can take counts at the same time, and your on-hand levels are updated throughout the entire system.
The system will also alert you when your on-hand levels are below par level, allowing you to place new orders immediately. You can be proactive about managing your so you don't run out of the ingredients necessary to make your sales.
You can also easily track waste and theft, reducing shrinkage. This reduces unforeseen costs. When you monitor the usage of your through MarketMan, you can find inefficiencies and make corrections so that you lower costs and maximize profits.
and COGS Reports
MarketMan has robust reporting capabilities to drill down to your costs, developing actionable insights and driving smarter business decisions. Two of the most common reports are the COGS and Gross Profit Report and the Actual vs. Theoretical (Variance) Report.
COGS and Gross Profit Report:
The COGS and Gross Profit report gives you key insights that help you reduce costs and drive profits.
The COGS and Gross Profits Report takes your aggregate purchasing data, counts, and aggregate sales data to tell you what COGS and gross profits are.
You can also break down your revenue and COGS by different revenue centers within your . The revenue tells you the sales generated and COGS tells you the costs of ingredients and supplies. You can see which categories or items (for example, dairy, produce, pasta, etc.) are causing your numbers to be high.
This gives you a high-level picture of the efficiency and usage of within the business. You can also find out which parts of your are driving more costs or sales, and act accordingly.
Actual vs. Theoretical and Waste Reports:
The Actual vs. Theoretical () is a comparison summary showcasing discrepancies between theoretical usage and actual usage. In this report, you can find the difference between your theoretical and actual costs, and see what is causing the difference.
By comparing your sales information against your counts for a certain time period, you can see whether there's any type of product misappropriation that's not going to its intended purpose-to serve customers. Using this report, you can find out whether you have a waste, over-portioning, or theft issue.
Along with a waste report within MarketMan, you can analyze your logged waste events and reasons, see what's causing high-cost variance levels, and reduce waste in the future.
MarketMan's reporting capabilities through its provide and costing insights, analytics tools, and complete visibility over all aspects of your business.
Effective is crucial to a 's profitability, growth, and financial health. By following the and tips in this article, and investing in MarketMan as your solution, you'll set your up for success.
Schedule a demo to learn about how MarketMan can help your manage today.