Bar & Restaurant Inventory Spreadsheet
Free, no signup. List your items, enter this week’s count, and see what your inventory is worth and what to reorder. Saves in this browser; export to Excel anytime.
| Item | Category | Unit | Par | Count | Unit cost | Value | To order | |
|---|---|---|---|---|---|---|---|---|
| Total inventory value | $0.00 | |||||||
Your sheet is empty. Start from a sample list and edit it, or start blank.
Order list
| Item | Unit | On hand | Par | Order | Est. cost |
|---|
Want week-over-week tracking?
Saved inventories, usage between counts, and variance alerts are coming. Leave your email and you’ll hear when they’re ready. Nothing else.
How to use this inventory spreadsheet
- List your items with the unit you count in (bottle, case, keg, lb) and what you pay per unit.
- Set a par level for each item: the amount you want on hand right after a delivery.
- Count. Press Enter to jump to the next row’s count. Count partial bottles in tenths (0.3 = about a third left).
- Order. Anything under par lands in the order list with a quantity and estimated cost.
Next week, choose Start new count. Your items, pars, and costs stay; only the counts clear, and last week’s total is kept for comparison.
How inventory value is calculated
Each line is count × unit cost. The total is the sum of every line. For liquor, count full bottles as 1 and open bottles in tenths, so 3 full bottles plus one about 40% full is 3.4.
The order quantity is par − count, rounded up to whole units, because you can’t order 1.7 bottles.
Setting par levels
Par is what you use between deliveries plus a safety buffer. If you go through 3 bottles of well vodka a week, get one delivery a week, and want one spare, par is 4. Review pars monthly; seasonal menus and events move usage more than you’d expect.
Using it for restaurant inventory
The same sheet works for a kitchen. Count proteins by the pound, produce and dry goods by the case or bag, and dairy by the unit you buy. Count at the same time each week, before deliveries arrive, so numbers compare cleanly week to week.
Prefer a spreadsheet file?
Download the free Excel template (.xlsx). It has the same columns and formulas, highlights below-par rows, and opens in Excel, Google Sheets, Numbers, and LibreOffice.
Common questions
Is it really free?
Yes. No account, no trial, no credit card.
Where is my data stored?
Only in this browser on this device. Nothing is uploaded. Clearing your browser data or switching devices means starting over, so download an Excel copy after each count.
How often should I count?
Weekly for most bars, on the same day and time. At minimum, count at month end so your cost of goods is accurate.
How do I calculate pour cost?
Cost of goods sold = beginning inventory + purchases − ending inventory. Pour cost = cost of goods sold ÷ sales for the same period. Use the inventory value from two consecutive counts as your beginning and ending numbers.