Most restaurants do inventory check-ins 1 - 2 times per week, but it makes sense to take count of your inventory every time you're restocking, to make sure that everything is fresh and within its expiration dates.
How often should you do inventory?
Periodic counts might be once every two months or every three weeks, depending on warehouse size and company needs. This will create better visibility than yearly or seasonal options but it also requires more time and manpower. Workers must ensure they are performing inventory consistently between each count.
How do restaurants do inventory?
How to Take Restaurant Inventory
- Create a table. Start by creating five rows on a restaurant inventory sheet or in a customizable inventory management program. ...
- List items. ...
- Add measurement units. ...
- Count or measure all items. ...
- Insert the unit price. ...
- Calculate total cost.
