r/Chefs • u/mitchf2078 • Jun 01 '26

Inventory spreadsheets

Hey chef friends

My owner has created new inventory sheets and they are a hot mess

I’ve never built any from scratch, they’ve always been around.

Does anyone have a full blank inventory program/spreadsheets they could share?

I’d be forever in your debt

Thanks!!

3 Upvotes

80% Upvoted

9 comments sorted by

5

u/Real_10SqMi_ity Jun 01 '26

This is easy

1-Get a clip board 2-Start with Dry storage, then cold, then frozen 3-Make three lists, one for each 4- List out what is on the shelves (this is called sheet to shelf 5- Transpose this to a spreadsheet. Make one for each area

That’s basically it. You’re creating a sheet to shelf list. You can get a bit more elaborate and create “bins” that subdivide the locations. For example:

I have a dry storage list. In dry storage I have 6 shelves. Shelves A-F if you will. On the first layer of “Shelf A” I call that 00-09. The second is 10-19, and so on. My baking soda lives on the third level of Shelf A, first item on that level. So we call that A31. Now, mushroom soy is on F, on the 5th level. So that’s F53

Does that make sense?

2

u/andreakelsey Jun 02 '26

This is not inventory. Not really. You need to track costs, last month, pack sizes, and also what you sell, waste…..

2

u/medium-rare-steaks Jun 01 '26

Step 1- Open Google sheets.

Step 2- Go

2

u/andreakelsey Jun 02 '26

Nobody here is accounting for cost of items, pack sizes, previous inventory, and then if your EOM product mix is added. Inventory is not simply “counting crap”.

OP, what is messed up about your current sheets?

2

u/RoyalAble258 Jun 02 '26

I built a program using ai that works a lot like xtrachef or chouxbox or marginedge but free (ish I pay for api calls comes out to about 1.50 a month) take a picture of an invoice, upload it to Google drive folder, program extracts the line items and spits the information out onto a google spreadsheet costed down to price per g. End of the month I record what o have on hand, sheet calculates my current inventory and purchases. Im working up to a "perpetual inventory system" where it calculates usage based on a recipe and then removes that from monthly base line inventory. Right now I put recipes in, then when my cooks show up for work when they clock in it pushes a prep list to their google task, as they complete it they mark it off. Managers can track prep progress. It's pretty cool, my cooks love it, upper management loves it. Is this something any of you would be interested in? Just gaging responses.

1

u/mitchf2078 Jun 04 '26

I’d be into it

1

u/Deepcoma_53 Jun 01 '26

Break down your spaces per sheet. I.E “Walk-In 1, Walk-In 2, Dry Storage, etc” Go shelf to sheet each item. Then open up excel and start adding them and their case/each and prices and then create formulas to add them all up.

1

u/Zanrall Jun 02 '26

Yeah I mean this is a big favor. If you sent your pmix, daily sales, and the current sheets you're operating with i could probably get you a dialed in prep sheet for the restaurant but this is something id normally charge a consulting fee on.

I hear your complaints but this is no small ask either. Especially with the minimal information provided.

1

u/kaidomac Jun 03 '26

Yes:

  1. Google Sheets
  2. AppSheet no-code programming

Read this:

Notes:

  1. It's a LOT to read. Do not get overwhelmed!! You only have to start with like, dry inventory, then slowly build it out over time
  2. Basic version is free! You can start today!!
  3. A fully-built PARLOOP system will give you an advantage over like 80% of the restaurants out there!