Restaurant Inventory Management — Free Order List & Food Cost
Your biggest cost line sits in the walk-in, not in your bookkeeping. Enter your products once with their price, supplier and the minimum you always want on hand — and from then on you see at a glance what your stock is worth, what to order today from which supplier, how many euros a month go in the bin and what your real food cost is. Everything runs right in your browser: no install, no account.
How does the inventory tool work?
- 1
Set up your products
For each product enter the unit, the price per unit, your supplier and your par level — the minimum you always want on hand. One-off work; after that you only keep it up to date.
- 2
Count and log
Print the count sheet, walk your fridges and dry store with a single page and fill in the 'On hand' column. Whatever you throw away goes into the waste log — with a reason and in euros.
- 3
Order and check the numbers
The order list per supplier falls out automatically: copy it into WhatsApp or e-mail. Enter your purchases and revenue and the tool shows your real food cost against your target.
Built for restaurant owners
Never run out mid-service
Par levels tell you what genuinely needs ordering. No more panic buying at full price, and no more cases gathering dust in the cellar.
Waste in euros, not in gut feeling
Two tubs of soured cream a week feels like nothing — until you see the €560 a year on screen. Split per reason and per product, so you know where to step in.
A food cost that is actually true
Not the theoretical margin on your menu, but your real cost of goods from two stock counts and your purchase invoices. That is the number your bank looks at.
Frequently asked questions
Is this inventory tool free?
Yes, completely free with no account or install needed. Fill in your list and get straight to work — printing and exporting included.
What is a par level?
Your par is the minimum quantity of a product you want on hand to get through a service day without running out. When less than that is on hand, the tool puts the product on your order list with the right quantity.
How does the tool calculate my food cost?
With the industry standard formula: opening stock + purchases − closing stock = cost of goods sold. Divided by your revenue (excluding VAT) that gives your food cost percentage. In hospitality it usually lands between 28 and 35%, depending on your concept.
How often should I count my stock?
For a reliable food cost, count at a fixed moment: at least once a month, and weekly for expensive products (meat, fish, spirits). Print the count sheet, always count in the same order and always count before the first delivery of the day.
Is my data stored anywhere?
Everything stays in your own browser (localStorage); nothing is uploaded. Your list, your waste log and your figures are still there when you reopen the tool — on the same device and in the same browser.
Can I export my list?
Yes. Your stock list and your waste log download as CSV (opens in Excel or Google Sheets), and you can print a count sheet, the order list, the waste report and the food cost summary on A4.