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MARGIN
Profit Margin % 72.00
COUNTRY SPECIFIC
Select Relevant Sales Tax
CATEGORIES
Pulses Category Pulses
Coconut Category Coconut
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
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STOCK
FOOD ITEM CATEGORY SIZE COST STOCK Qty.
VALUE
STOCK
FOOD ITEM CATEGORY SIZE COST STOCK Qty.
VALUE
STOCK
FOOD ITEM CATEGORY SIZE COST STOCK Qty.
VALUE
STOCK
FOOD ITEM CATEGORY SIZE COST STOCK Qty.
VALUE
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
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
TURKEY TWIZZLER Multi Portion EACH 1.0
APPLE&BLACKBERRY (12) Sweets & Desserts EACH -
BAKED CHEESECAKE (12) Sweets & Desserts EACH -
CHOC FUDGE SAUCE Sweets & Desserts BAG 15.0
PURCHASE LOG
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FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
PURCHASES
TO DATE
8.10
44.90
50.00
26.00
183.75
147.46
14.88
75.86
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PURCHASES
TO DATE
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PURCHASES
TO DATE
0.62
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PURCHASES
TO DATE
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PURCHASES
TO DATE
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PURCHASES
TO DATE
STOCK COUNT
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FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
FOOD ITEM CATEGORY SIZE COST WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
STOCK
FOOD ITEM CATEGORY SIZE COST STOCK Qty.
VALUE
STOCK
FOOD ITEM CATEGORY SIZE COST STOCK Qty.
VALUE
STOCK
FOOD ITEM CATEGORY SIZE COST STOCK Qty.
VALUE
STOCK
FOOD ITEM CATEGORY SIZE COST STOCK Qty.
VALUE
ALL PULSES - - - - -
ALL COCONUT - - - - -
ALL MULTI PORTION - - - - -
ALL SWEETS & DESSERTS - - - - -
ALL FRUIT & VEG 0.62 - - - -
ALL DAIRY - - - - -
ALL BAKERY - - - - -
ALL HERBS & SPICES - - - - -
ALL SAUCES & DRESSINGS - - - - -
ALL DRY FOOD - - - - -
- - - - -
- - - - -
- - - - -
- - - - -
103.98% 633.07
COST OF
FOOD CATEGORIES OPENING PURCHSES CLOSING
GOOD SOLD
ALL PULSES - - - -
ALL COCONUT - - - -
ALL MULTI PORTION - - - -
ALL SWEETS & DESSERTS - - - -
ALL FRUIT & VEG 0.62 0.62 - 1.25
ALL DAIRY - - - -
ALL BAKERY - - - -
ALL HERBS & SPICES - - - -
ALL SAUCES & DRESSINGS - - - -
ALL DRY FOOD - - - -
- - - -
- - - -
- - - -
- - - -
COST VARIANCE
633.07
Instructions
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
of purchases made
ows the actual profit
n and your actual profit
g)
as many times as
ck and insert to insert
, then hold down SHIFT
SHIFT +
CTRL + D
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