Template

Restaurant Stock Count Template

by Igino Angelino, from the Community

This restaurant stock count template helps teams record and manage inventory across key categories including food items (mozzarella, sauces, meats, flour, produce), drinks, disposables, packaging, and cleaning supplies. It standardizes counts by unit, improves ordering accuracy, and reduces waste by making stock levels visible. Ideal for restaurants and pizzerias, it supports routine inventory checks and consistency across sites using SafetyCulture.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
PP Stock Count 1.0
PP Stock Count 1.0 is a practical inventory checklist for hospitality teams. Record quantities of core food items like mozzarella, tomato sauce, cured meats, and flour, plus drinks, disposables, packaging, and cleaning supplies. Use it to standardize stock counts, prevent shortages, and improve ordering accuracy across kitchens, prep areas, and service.
by Igino Angelino, from the Community
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Template
PP Stock Count 1.3 Template
The PP Stock Count 1.3 checklist helps restaurants and food service teams count stock across categories including food, drinks, disposables, packaging, and cleaning supplies. Use it to standardize inventory sessions, monitor par levels, and reduce waste and stockouts.
by Igino Angelino, from the Community
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Template
PP Stock Count 1.1
This restaurant stock count checklist helps teams record inventory across key categories including food ingredients such as mozzarella, tomato sauce, burrata, cured meats, and pantry items, as well as drinks, disposables, packaging, and cleaning supplies. It includes fields for site, date, preparer, and location to standardize recording. The structured list supports consistent counting, cost control, waste reduction, and service readiness for kitchens and quick-service operations. Part of SafetyCulture’s Public Library, it is provided as an example for guidance only.
by Igino Angelino, from the Community
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Template
QF Stock Count 3.2 (MarketMan)
Use this QF Stock Count 3.2 template to run accurate MarketMan-based stock counts for restaurants and foodservice sites. Capture item quantities across categories like pasta, burgers, pizza, drinks, disposables, packaging, and cleaning supplies. Standardize shift handovers, reduce variances, and maintain consistent stock levels. Ideal for hospitality teams seeking tighter inventory control and streamlined ordering.
by Iggy OOP, from the Community
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Restaurant Stock Count Template

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