Key Item Inventory

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The Key Item Inventory report is a daily (or even shift) form that is used to track your
and valuable items in the restaurant. This simple sheet will take no more than 10 min
shift. Depending on how serious you are, you can take a key item inventory daily or fr
the more attention to detail and how often it is done, the more impact and results yo
expect to see. This sheet can have a HUGE impact financially on your bottom line pro
instantly allow you to recognize if there is theft or mishandling of your most valuable
you can take instant corrective action!

Instructions:
Please note that the bottom of this workbook are 3 tabs labled Instructions (this page), Key Item S
for you to view), and Key Item (an actual sheet for you to use and customize).

>>If any sheet in this workbook is locked, please use code TRB to unlock it. <<

1) Opening Inventory - At the end (or beginning) of each day or shift take an inventor
items on hand and write the totals.
2) Purchased / Prepared - During the shift, write in the amount of each key item that
or purchased during that day / shift.
3) Total Available - Simply total the Opening Inventory and the Purchased / Prepared
gives you the total amount of product available for sale.
4) Qty. Sold / Comped - At the end of the day or shift run a PLU report from your Poin
(POS) to determine how many items were sold. You can easily set a memorized repo
only pring the items you are tracking! Enter the number of items / portions that wer
comped (notice there is no void amount here, remember voids are for items that hav
prepared).
5) Ideal Ending - This is how many items you "should" have on hand. To determine th
simple subtract the Qty. Sold / Comp. from the Total Available
3) Total Available - Simply total the Opening Inventory and the Purchased / Prepared
gives you the total amount of product available for sale.
4) Qty. Sold / Comped - At the end of the day or shift run a PLU report from your Poin
(POS) to determine how many items were sold. You can easily set a memorized repo
only pring the items you are tracking! Enter the number of items / portions that wer
comped (notice there is no void amount here, remember voids are for items that hav
prepared).
5) Ideal Ending - This is how many items you "should" have on hand. To determine th
simple subtract the Qty. Sold / Comp. from the Total Available
6) Acutal Ending - This is how mnay portions are actually available. This number is de
physical count and will become your opening number for the next day / shift.
7) Variance - This is the difference between how many you should have on hand and
your actually have on hand. Overages is usually a miscount somewhere. Shortages is
that misprepared something, spoilage or theft. In any of the three circumstance they
avoided.

For questions, comments or concerns please email us at support@therestaurantboss

COPYRIGHT - please note that the information contained in this "entire" worksheet is the property of Authentic Restaruant
can NOT be duplicated, sold or distributed without the express written consent of Authentic Restaurant Concepts, INC. Vio
persacuted to the extent of the law!
TRAINING

at is used to track your most costly

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e impact and results your could
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of your most valuable products so

ons (this page), Key Item Sample (example

mize).

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or shift take an inventory of the key

nt of each key item that was produced

e Purchased / Prepared columns. This

U report from your Point of Sale

set a memorized report that will
ms / portions that were sold or
s are for items that have NOT be

hand. To determine this number

e Purchased / Prepared columns. This

U report from your Point of Sale

set a memorized report that will
ms / portions that were sold or
s are for items that have NOT be

hand. To determine this number

able. This number is determined by a

next day / shift.
ould have on hand and how many
mewhere. Shortages is usually a cook
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ort@therestaurantboss.com
property of Authentic Restaruant Concepts, INC. and
tic Restaurant Concepts, INC. Violators will be
Sample Restaurant Key Item Inventory

Purchased / Prepared
Date:

Opening Inventory

Qty. Sold / Comp.

Total Available

Actual Ending

Cost per Unit

Ideal Ending
11/7/2013

Variance
8 oz. Hamburgers 34 0 34 22 12 11 -1 $1.86
Chicken Doubles 5 17 22 15 7 7 0 $2.34
Rib-Eye Steaks 11 0 11 9 2 2 0 $6.57
Filet Mignon 7 3 10 5 5 6 0 $8.41
Shrimp (orders) 15 15 30 21 9 5 -4 $3.89
Lobsters 5 0 5 3 2 2 0 $5.87
Ciopino 4 5 9 6 3 3 0 $4.25
Sample 8
Sample 9
Sample 10
TOTAL LOSS -$17.42
 Variance in $

-$1.86
$0.00
$0.00
$0.00
-$15.56
$0.00
$0.00
$0.00
$0.00
$0.00
-$17.42
Sample Restaurant Key Item Inventory

Purchased / Prepared
Date:

Opening Inventory

Qty. Sold / Comp.

Total Available

Ideal Ending
11/7/2013
Sample 1 0 0
Sample 2 0 0
Sample 3 0 0
Sample 4 0 0
Sample 5 0 0
Sample 6 0 0
Sample 7 0 0
Sample 8 0 0
Sample 9 0 0
Sample 10 0 0
m Inventory
Actual Ending

Cost per Unit

Variance in $
Variance

0 $0.00
0 $0.00
0 $0.00
0 $0.00
0 $0.00
0 $0.00
0 $0.00
0 $0.00
0 $0.00
0 $0.00
$0.00