How to Do a Weekly Inventory Count in a Restaurant

An inventory count you skip is a count you cannot learn from. The goal of a weekly count is not perfection. It is a consistent snapshot you can compare week to week.

Pick a fixed time

Count at the same point each week, ideally after close or before the first delivery. Counting mid-service gives numbers that are already out of date.

Order the sheet like your shelves

List items in the order you walk the walk-in, freezer and dry storage. This cuts time and prevents skipped items. See our count sheet layout.

Count in the unit you use

Count each item in one consistent unit: cases, kilograms, litres or each. Partial units matter. Write 'half a case' as 0.5, not a guess in words.

Two people are better than one

One counts, one writes. It is faster and catches misreads.

What to do with the numbers

• Usage = beginning count + purchases - ending count.
• Compare usage to what your sales suggest you should have used. A big gap is worth investigating. See theoretical vs actual food cost.
• Check items against their par levels.

Keep it short

Start with your top-cost items. If the count takes more than an hour or so, people will stop doing it.

Common mistakes

• Changing units from week to week.
• Counting open containers as full.
• Forgetting items stored in other areas.
• Never reviewing the results.

Where software helps

ChefMind AI stores ingredient quantities and expiration dates and can alert you to low stock. See inventory management. You still do the physical count.

The short version

• Same time, same order, same units.
• Two people if you can.
• Use the numbers: usage, gaps, pars.