Stop losing money to hidden stock losses. This free inventory sheet + workflow helps you count fast, reorder accurately, and cut waste. Use it in Excel/Sheets—or automate everything inside DineOpen.
Why Use an Inventory Sheet?
- Accuracy: Know exactly what’s on hand—no guessing.
- Cost Control: Track usage to reduce over-ordering and spoilage.
- Faster Counts: Standardized categories speed up weekly counts.
- Reorder Confidence: Clear par levels mean zero stock-outs.
Free Inventory Sheet Template
Item / SKU
Category (Protein / Dairy / Veg / Dry / Beverage)
Unit (kg / L / pack / piece)
Par Level (what you need on hand)
On Hand (current count)
To Order (Par - On Hand)
Unit Cost
Total Value (On Hand x Unit Cost)
Expiry / Batch
Supplier
Last Counted (date)
Copy this into Google Sheets or Excel. Count high-value items daily; others weekly. Use separate tabs for bar, kitchen, and bakery if needed.
How to Use (Step-by-Step)
- Set Par Levels: Define minimums for each item based on sales patterns.
- Count & Update: Enter On Hand; sheet calculates To Order and Total Value.
- Reorder: Place POs based on To Order. Track supplier and batch.
- Review Weekly: Check variances, wastage, and high-usage items.
Do It Faster with DineOpen
- Auto-Counts: Inventory updates as items sell—no manual math.
- Smart Reorders: Low-stock alerts + one-click purchase orders.
- Expiry Tracking: Batch/expiry alerts so nothing spoils unnoticed.
- Multi-Location: Centralized stock for chains; transfer between outlets.
- Analytics: Food cost %, variance, and waste reports in one dashboard.
Get the Free Template + Automate with DineOpen
Download the sheet, then see how DineOpen removes manual counting, prevents waste, and keeps you always in stock.
Try DineOpen Free for 14 Days