Restaurant Kitchen Inventory List
Restaurant Kitchen Inventory List
|
Name: |
[Your Name] |
|---|---|
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Restaurant: |
[Your Restaurant Name] |
|
Date: |
[Today's Date] |
This Restaurant Kitchen Inventory List serves as a valuable tool for systematically tracking and managing the current stock of ingredients, supplies, and equipment in a restaurant's kitchen. This list ensures efficient resource management, cost control, and optimal ordering and replenishment while assisting in menu planning, preventing food spoilage, establishing compliance and accountability, facilitating prudent budgeting and financial planning, and offering a level of preparedness for emergencies. Our list is updated regularly to provide the most accurate snapshot of the kitchen's inventory status.
Inventory List
|
Item Name |
Quantity on Hand |
Reorder Point |
Supplier Information |
|---|---|---|---|
|
Chicken Breasts |
25 |
15 |
Kentucky Poultry |
|
Olive Oil |
10 Gal |
5 Gal |
Sunshine Oil Distributors |
|
Tomatoes |
20 Lbs |
10 Lbs |
Fresh Produce Suppliers |
|
Plain Flour |
15 Lbs |
5 Lbs |
Millers Bakery Supplies |
|
Eggs |
10 no. |
5 no. |
Farm Fresh Eggs |
|
Salt |
5 Lbs |
2 Lbs |
Sea Salt Distributors |
|
Ground Beef |
30 Lbs |
20 Lbs |
Local Butchers |
|
Milk |
20 Gal |
10 Gal |
Dairy Farm Ltd |
|
Sugar |
10 Lbs |
5 Lbs |
Millers Bakery Supplies |
|
Pasta |
20 Lbs |
10 Lbs |
Italian Specialities Supplier |
Additional Reminders/Information
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Ensure the list is regularly updated, preferably at the end of each working day to reflect the current stock levels.
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Be mindful of the expiration dates on perishable items and use these items first.
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Regularly check the reorder points and place orders well in advance to prevent any disruption in kitchen operations.
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It is crucial to maintain accurate inventory records for compliance with food safety regulations.
