Stock Count & Food Cost Variance: Restaurant Inventory Spreadsheet

Your real food cost, every month. Count your stock at month end, log your invoices, and see your actual food and drink cost against what it should be, with the gap in euros.

What's inside

• Stock Items: every item by store location, in count order, with count unit, unit cost, an opening count and a closing count for each month
• Purchases: every food and drink invoice, net of VAT
• Sales & Targets: monthly food and drink sales and your theoretical cost %
• Results: opening stock, purchases, closing stock, cost used, actual cost %, variance in points and in euros, for food and drink, month by month, with a chart
• Summary: the month you choose, marked OK or Check against your alert line

Good to know

• Works in Excel, Google Sheets and LibreOffice, in any currency
• Start Here guide and three months of worked example
• Pairs with the Menu Profit Planner for your theoretical food cost

Works well with

• Waste Log
• Menu Profit Planner

Read: The weekly numbers every restaurant manager should review

All 25 tools in one download: Complete Restaurant Collection

Created by Kali Safwat for The Off-Menu Circle.

Digital download (.xlsx). You'll receive the file instantly after purchase.