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inventory checklist

Preparation

Schedule inventory count for a time when the restaurant is closed or less busy.

Gather necessary tools such as clipboards, pens, inventory sheets, and calculators.

Assign specific sections of the restaurant to different team members for counting.

Create a detailed inventory counting plan and assign specific items to each team member

Ensure all storage areas are organized and easily accessible for accurate counting

Double check that all products are properly labeled and easily identifiable for inventory purposes

Communicate with team members about the importance of accuracy and attention to detail during the inventory count

Conduct a brief training session for team members on how to properly count and record inventory items

Set up designated counting stations with all necessary supplies in each area of the restaurant

Establish a system for tracking any discrepancies or missing items during the inventory count

Coordinate with management to address any potential issues or questions that may arise during the inventory process

Food Inventory

Check all storage areas including walk-in coolers, freezers, dry storage, and shelves.

Record quantities of all food items including meat, poultry, seafood, produce, dairy, and dry goods.

Check for any expired or spoiled items and make note for disposal.

Organize food items by category to ensure easy access and inventory management

Check for any damaged packaging or containers that may compromise food safety

Verify inventory levels against sales records or usage logs to identify any discrepancies

Rotate stock to ensure older items are used first and minimize waste

Update inventory spreadsheet or software system with current quantities and any necessary adjustments

Conduct a visual inspection of all food items to ensure quality and freshness

Check for any pest infestations or signs of contamination in storage areas

Create a list of items that need to be reordered and prioritize based on availability and demand

Implement a system for regular inventory checks to maintain accurate records and prevent shortages or overstocking

Beverage Inventory

Count all bottles, cans, kegs, and other containers of alcohol and non-alcoholic beverages.

Record quantities of mixers, syrups, garnishes, and other bar supplies.

Check for any broken or leaking containers and make note for replacement.

Equipment Inventory

Inspect all kitchen equipment including stoves, ovens, refrigerators, and dishwashers.

Record any maintenance issues or repairs needed for equipment.

Check smallwares such as pots, pans, utensils, and serving dishes for inventory levels.

Cleaning Supplies Inventory

Count all cleaning chemicals, detergents, and sanitizers.

Check quantities of disposable items such as paper towels, trash bags, and gloves.

Make note of any cleaning supplies that need to be restocked.

Inspect the condition of cleaning tools such as mops, brooms, and sponges

Check expiration dates on all cleaning products

Organize cleaning supplies into designated storage areas

Take inventory of any specialty cleaning products for specific areas or surfaces

Note any maintenance or repairs needed for cleaning equipment

Final Steps

Reconcile inventory counts with previous inventory reports to identify any discrepancies.

Update inventory records with new counts and adjustments.

Create a list of items that need to be ordered and submit to the purchasing department.

Conduct a final check to ensure all inventory items are properly labeled and stored in their designated areas

Verify that all perishable items are within their expiration dates and properly rotated

Review inventory levels to identify any potential overstock or understock situations

Document any damaged or expired items and dispose of them according to company guidelines

Conduct a physical walkthrough of the inventory storage areas to ensure everything is organized and easily accessible

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