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restaurant inventory check list

Pre-Inventory Preparation

Schedule the inventory check for a time when the restaurant is closed or least busy

Assign specific team members to assist with the inventory check

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

Food Inventory

Check all food storage areas including walk-in coolers, freezers, dry storage, and pantry

Take note of all perishable items with expiration dates

Count all bulk items such as grains, flour, and canned goods

Record quantities of all food items on inventory sheets

Beverage Inventory

Count all bottles of alcohol, wine, and beer in the bar area

Check inventory of non-alcoholic beverages such as soda, juices, and mixers

Record quantities of all beverage items on inventory sheets

Equipment Inventory

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

Check all smallwares such as utensils, plates, and glassware

Record any damaged or missing equipment for future repair or replacement

Cleaning Supplies Inventory

Take inventory of all cleaning supplies including detergents, sanitizers, and trash bags

Check stock of cleaning tools such as mops, brooms, and sponges

Record quantities of all cleaning supplies on inventory sheets

Post-Inventory

Review inventory sheets for accuracy and discrepancies

Update inventory records in the restaurant management system

Create purchase orders for items that need to be restocked

Store inventory sheets in a secure location for future reference.

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