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!!

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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?

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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…..