Quick answer
Track par levels, count units, supplier issues, and menu availability before items sell out on the QR menu.
What this template helps you do
A practical inventory sheet helps managers spot shortages before service and connect stock counts to menu availability. It is especially useful for items that sell out or depend on volatile suppliers.
Best use case
Use this template for weekly counts, pre-weekend checks, and post-service reviews when shortages cause menu edits.
Inventory count example
| Item | Unit | Par level | Count | Menu action |
|---|---|---|---|---|
| Burger buns | Each | 120 | 72 | Limit lunch special after 3pm |
| Salmon fillets | Portion | 36 | 18 | Mark salmon entree limited |
| House lager keg | Keg | 2 | 0.5 | Remove pitcher promo |
| Avocados | Case | 4 | 1 | Pause avocado add-on tomorrow |
| Cheesecake slices | Slice | 30 | 9 | Move dessert lower after dinner rush |
Inventory sheet setup
Run a useful stock count
Count before the decision point
Do the count early enough to change prep, ordering, or menu availability.
Compare to par
Highlight gaps between actual stock and the level needed for normal service.
Choose menu actions
Mark items limited, remove promos, or adjust specials before guests order.
Review after service
Compare sell-outs and waste to refine future par levels.
Inventory counts should affect the menu
Counting stock is only useful if it leads to action. Connect low stock to QR menu availability, specials, and staff communication.
How this connects to your QR menu
When a count shows low stock, update availability and descriptions in FlipMenu before service. Guests should not discover sold-out items only after asking staff.
Use the worksheet first, then publish the guest-facing result only after the manager review is complete. That keeps the digital menu useful without turning it into an unapproved operations notebook.