Restaurant inventory count sheet (India)
Stock-take sheet for Indian restaurant kitchens — 70+ preset items across 10 categories (dry goods, spices, oils, fresh produce, dairy & eggs, proteins & meat, frozen, beverages, packaging, cleaning & hygiene). Enter opening stock, purchases received, and physical closing count per item. Usage and stock value auto-calculate. Export CSV or print A4 landscape for the count file. Saves in your browser between the walk-around and desk entry. No signup.
Stock count
Add items to count
How to read the numbers
Usage = opening stock + purchases − closing stock. This is the theoretical consumption for the period. Compare it against the theoretical usage from your recipes (cover count × portion size) to spot shrinkage, wastage, or pilferage. A 5% gap is normal; above 10% needs investigation.
Closing stock value is what your kitchen holds at the count moment — closing quantity × cost per unit. This feeds your P&L as inventory on hand, and the difference between opening and closing value (adjusted for purchases) is your cost of goods used for the period. Consistent weekly counts remove end-of-month surprises.
Cost per unit defaults to typical Indian wholesale prices (updated May 2026). Override them with your actual landed cost — the number that matters is your specific supplier invoice price, not the market average.
When to count
Weekly counts for high-value perishables (proteins, dairy, fresh produce) and monthly counts for dry goods and packaging is the standard cadence for most Indian QSR and casual formats. Cloud kitchens with thin margins and high order velocity benefit from twice-weekly counts. Fine dining with a sommelier already counts beverage stock daily or after every service. The frequency is less important than consistency — a count every Monday at opening beats a monthly count whenever someone remembers.
Do the count before the first delivery of the day arrives. Count every shelf, every corner of the walk-in, every prep fridge. Two-person counts (one calls, one writes) are faster and more accurate than one-person counts. This sheet saves state in your browser so you can start on the walk-around (mobile), save, and finish the cost calculation at the desk.
Where this fits
- Recipe cost card — the per-dish cost calculated from the same cost-per-unit data you enter here; consistent costing requires the same unit prices both places
- Food cost calculator — once you have the total usage cost from this count, the food cost % calculator tells you whether you are within target for the period
- Menu engineering matrix — high-usage items that are also high-cost tell you which stars and plowhorses need portion-size discipline
- Daily food safety checklist (FSSAI) — temperature logs and storage compliance that your FSSAI auditor wants to see alongside the stock register
- P6 — Food cost pillar — all food cost articles, sequenced from raw material purchasing through waste tracking and menu engineering