Professional Documents
Culture Documents
Food Stocktake
Food Stocktake
MARGIN
Profit Margin % 72.00
COUNTRY SPECIFIC
Select Relevant VAT
CATEGORIES
Fish Category Fish
Meat Category Meat
Multi Portion Category Multi Portion
Sweets & Desserts Category Sweets & Desserts
Fruit & Veg Category Fruit & Veg
Dairy Category Dairy
Bakery Category Bakery
Herbs & Spices Category Herbs & Spices
Sauces & Dressings Category Sauces & Dressings
Dry Food Category Dry Food
Insert New Row Above
FOOD INVENTORY
© 2020 Spre
24 EACH 0.81
1 5Kg 16.63
20 500Gm 2.00
30 EACH 1.04
10 1Kg 4.90
4 2.26KG 5.97
48 EACH 0.24
30 EACH 1.15
BAG
454G
EACH
EACH
EACH
BAG
BOX
CASE
EACH
EACH
8OZ
2 KILO
EACH
3 KG
EACH
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EACH
EACH
EACH
BAG
EACH
EACH
2.4 LTR
5 LTR
BAG
EACH
EACH
EACH
EACH
CASE
EACH
1.5KG
1.5KG
2KG
2KG
8.5KG
EACH
1.25KG
2.5KG
1KG
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1KG
2LB
KILO
KILO
KILO
2.5KG
1X200
2.72KG
2.72KG
2KG
1.5KG
25KG
12.5 12.5KG 0.52
1X12B
6KG
BOX
EACH
EACH
KG
1KG
1KG
EACH
500GM
LTR
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DOZEN
KILO
4 PT
5LTR
BOX
EACH
1KG
EACH
EACH
EACH
BOX
BOX
BOX
BOX
PACK
TUB
350G
400G
400G
460G
6KG
345GRM
2.5LT
2.5LT
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2.38KG
2.5LT
1.38KG
2.5LT
2.5LTR
2.5 LT
2.5LT
2.5LTR
2.5LTR
2.3KG
2.5LTR
2.5LTR
2.5LTR
EACH
EACH
EACH
EACH
BOX
300'S
200'S
KILO
60GM
300GR
2LTR
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X1100
1KG
2KG
45G
41g
X2
125GRM
320GRM
BOX
BOX
JAR
1LTR
1LTR
BOX
BOX
15LTR
5LTR
5KG
3KG
EACH
EACH
5KG
1KG
500G
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840G
822g
BAG
500ML
EACH
BAG
PACK
PACK
BAG
BAG
BAG
300ML
FOOD STOCK OPENING
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STOCK
VALUE
1.62
11.64
20.00
-
61.25
57.91
14.88
75.86
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STOCK
VALUE
0.62
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STOCK
VALUE
© 2020 Spreadsheet123 LTD. All rights reserved
STOCK
VALUE
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STOCK
VALUE
PURCHASE LOG
© 2020 Spreadsheet123 LT
COD FILLETS (24) Fish EACH 0.81 2.0 4.0 2.0 2.0
GOLDEN TIDDLERS Fish 5Kg 16.63 0.7 - 1.0 1.0
PRAWNS COOKED & PEELED (20) Fish 500Gm 2.00 10.0 5.0 10.0 -
SALMON FILLET SKINLESS (30) Fish EACH 1.04 - - 25.0 -
SCAMPI BREADED (10) Fish 1Kg 4.90 12.5 25.0 -
BACON UNSMOKED BACK (4) Meat 2.26KG 5.97 9.7 9.0 5.0 1.0
BURGERS 4OZ (48) Meat EACH 0.24 62.0 - -
CHICKEN DOUBLE BREAST 185G Meat EACH 1.15 66.0 - -
CHICKEN PAKORA Meat BAG 1.0
HAM SLICED Meat 454G 6.0
LAMB LEG STEAK (20) Meat EACH 6.0
LAMB CUTLET Meat EACH -
PORK RIB EYE 7 OZ (24) Meat EACH 14.0
SAUSAGE BREAKFAST 1X8 Meat BAG 17.0
SAUSAGE IRISH Meat BOX 0.3
SAUSAGE MINI PORK Meat CASE 3.0
STEAK GAMMON Meat EACH 13.0
STEAK RUMP 10 OZ Meat EACH 8.0
STEAK SIRLOIN Meat 8OZ 15.0
CHICKEN JUNGLES (40) Multi Portion 2 KILO 2.0
CHICKEN TIKKA Multi Portion EACH 47.0
LASAGNE AL FORNO Multi Portion 3 KG 0.2
STEAK&ALE PIE (1X24) Multi Portion EACH 53.0
PURCHASE LOG
© 2020 Spreadsheet123 LT
PURCHASES
WEEK 5
TO DATE
8.10
44.90
50.00
26.00
183.75
147.46
14.88
75.86
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PURCHASES
WEEK 5
TO DATE
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PURCHASES
WEEK 5
TO DATE
0.62
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PURCHASES
WEEK 5
TO DATE
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PURCHASES
WEEK 5
TO DATE
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PURCHASES
WEEK 5
TO DATE
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PURCHASES
WEEK 5
TO DATE
STOCK COUNT
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WEEK 5
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WEEK 5
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WEEK 5
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WEEK 5
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WEEK 5
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WEEK 5
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WEEK 5
STOCK CLOSING
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STOCK
VALUE
-
11.64
20.00
-
61.25
57.91
14.88
75.86
© 2020 Spreadsheet123 LTD. All rights reserved
STOCK
VALUE
-
© 2020 Spreadsheet123 LTD. All rights reserved
STOCK
VALUE
© 2020 Spreadsheet123 LTD. All rights reserved
STOCK
VALUE
© 2020 Spreadsheet123 LTD. All rights reserved
STOCK
VALUE
WEEKLY REPORT
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71.58% -7.02
COST OF
FOOD CATEGORIES OPENING PURCHSES CLOSING
GOOD SOLD
Contents
● Introduction
● How to Use this Food Stocktake
● Add, Edit or Delete Categories
● Add More Rows
Introduction
The Food Stocktake template is intended for tracking food inventory in your business, such as
restaurant, bar or similar. The spreadsheet has very intuitive design and produces featured
reports that are needed for running a successful business. The main goal of this Food
Stocktake template is to establish profitability of your business and discover potential problems
in your day-to-day operations.
Inventory: Setting up your inventory is not difficult. The dummy data entered in the fields,
should give a pretty good idea about how it should be done. There will be items that are easy
to account for as individual portions, such as number of stakes in the box, but you may also
have items that cannot be accounted for as portions, such as potato or pasta or similar. I
recommend recording these items in the same way that the are being purchased, for example
if you buy your pasta by the box that contain 10 individual packets, you would need to record it
as such, or if you buy potatoes in 12.5kg sack, then you would need to record it accordingly so
that the spreadsheet can determine the cost per unit correctly.
NOTE: See below to learn how to add additional rows in this section.
Stock Opening: To begin stocktaking, you must evaluate the amount of stock that you hold.
Stock Opening section includes the list of your inventory and the cost per unit. You have to
enter the stock quantity in the column to be able to determine the value of the stock.
Purchase Log: lets you to record all of the new stock that you purchase on the weekly basis.
Depending on the period in which you are be in, you will have 4 or 5 weeks to enter your
purchases. If you receive more than one delivery in a week, you can use simple formulas to
enter the quantities like so (=2+5+1). Purchases To Date column displays the total amount to
date spent on the specific item.
Purchase Log: lets you to record all of the new stock that you purchase on the weekly basis.
Depending on the period in which you are be in, you will have 4 or 5 weeks to enter your
purchases. If you receive more than one delivery in a week, you can use simple formulas to
enter the quantities like so (=2+5+1). Purchases To Date column displays the total amount to
date spent on the specific item.
Stock Count: is very similar to the Purchase Log except that you have to enter quantity of the
stock at the end of each week. You should set a day when you are going to perform your
weekly stock count and constantly perform you stocktake on the same day each week to
ensure the accuracy of calculations. Just like in the Purchase Log, you can also use simple
formulas to enter quantities if necessary.
Stock Closing: Depending on the period the Stock Closing report displays the final stock
count results from last week of the period. You can print this report for further analysis or to
simply keep it in the file, if necessary. In addition, the final stock closing for a given period is
always a stock opening count for the next period, which means that you can simply copy the
data from this report to the Stock Opening section in the new spreadsheet for the following
period.
Weekly Report: Weekly Report produces the categorised summary of your weekly stock
value, cost of your inventory at opening, all purchases, cost at closing, staff meal allowances
and cost of goods sold. You can enter the Gross Receipts amount from your POS to compare
your report to the actual results, check your profit margin and evaluate the variance of surplus
or deficit.
Period Summary: report shows the value of your stock at opening, value of purchases made
throughout the period and value at closing. In addition, this report also shows the actual profit
margin and reports any dependencies between your targeted profit margin and your actual
profit margin as a cost variance.
If you need to add additional categories to categorise more of your inventory, you can do this in
the Settings section. Right-click on the row number and select Insert to add additional rows to
the Categories section, then select new rows and press Ctrl+D to copy the formula. Enter your
Category Name in the C column.
On the Weekly Report right-click on the row 20, then click Insert, then select all new rows and
press Ctrl+D to copy formulas down.
On the Period Summary, you would need to do the same as on the Weekly Report, except
that you have to right-click on the row 27.
Stock Count and Stock Closing. Here are the steps that you must follow:
1. Click on the Inventory Tab.
2. Then hold down CTRL while you click the tabs of the other worksheets that you want to
select. (see above.)
3. Scroll down to the last row (current default is 160 to preserve formatting)
4. Right-click on the row number, then Insert. You can repeat this step as many times as
necessary or you can also select multiple rows at once and then right-click and insert to insert
multiple rows at once.
Insert multiple
rows
5. Select all new rows by clicking on the row number above the new rows, then hold down
SHIFT key and Down Arrow. (see the image)
SHIFT +
CTRL + D
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