Restaurant Inventory List

This Restaurant Inventory List is designed to help restaurant managers and staff keep track of essential supplies required for daily operations. It includes detailed sections for different categories of inventory such as perishables, non-perishables, beverages, and utensils among others. This list ensures that all necessary items are accounted for, quantities are tracked, and reordering is streamlined.

Perishables

Item Name	Quantity	Unit	Reorder Level
Fresh Vegetables	50	lbs	10 lbs
Fresh Fruits	40	lbs	8 lbs
Dairy Products	30	gallons	5 gallons

Non-Perishables

Item Name	Quantity	Unit	Reorder Level
Canned Goods	100	units	20 units
Pasta	50	lbs	10 lbs
Spices	30	lbs	5 lbs

Beverages

Item Name	Quantity	Unit	Reorder Level
Soft Drinks	200	bottles	50 bottles
Juices	120	bottles	30 bottles
Alcoholic Beverages	90	bottles	20 bottles

Utensils and Supplies

Item Name	Quantity	Unit	Reorder Level
Plates	300	units	50 units
Cutlery	400	units	80 units
Napkins	500	packs	100 packs

Cleaning Supplies

Item Name	Quantity	Unit	Reorder Level
Dish Soap	60	bottles	15 bottles
Sanitizer	80	bottles	20 bottles
Cleaning Cloths	100	units	20 units

NOTES:

Regularly update the inventory list to reflect current stock levels.
Ensure all staff members are aware of proper inventory tracking procedures.
Set automatic reminders for reordering based on reorder levels.
Review the list monthly to add or remove items as needed.