Daily and Weekly Restaurant Inventory Checklist
Inventory control is mostly about routine. Do a few small things every day and the big problems - stock-outs, over-buying, spoilage - rarely appear.
Every day
- Check stock of fast-moving and perishable items before service
- Record anything wasted, spoiled or given as staff meals
- Receive deliveries against the purchase order and note differences
- Switch off menu items that have run out
Every week
- Count high-value items such as proteins, dairy and oils
- Compare usage with sales for your top dishes
- Review the low-stock report and plan purchases
- Check expiry dates and rotate stock (first in, first out)
Every month
- Do a full stock count and compare it with the system
- Review wastage by reason and by item
- Review supplier prices and delivery performance
- Update minimum stock levels for the coming month
Why a system helps
When stock reduces automatically as you sell and purchases add stock back, the counts are a check - not a chore. Differences show up quickly and you can act while the details are fresh.