Free Restaurant Pantry Inventory Layout Checklist Template
Restaurant Pantry Inventory Layout Checklist
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Prepared by: |
[YOUR NAME] |
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Date: |
August 25, 2055 |
I. Dry Goods Section
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Task No. |
Checklist Item |
Done (✓) |
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1 |
Ensure all dry goods are labeled and dated |
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2 |
Store items like rice, pasta, and flour in airtight containers |
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3 |
Organize spices alphabetically or by category |
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4 |
Rotate stock to ensure older items are used first (FIFO) |
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5 |
Check for signs of pests or damage |
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6 |
Keep the area clean and dry at all times |
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II. Canned and Preserved Goods Section
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Task No. |
Checklist Item |
Done (✓) |
|---|---|---|
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1 |
Arrange canned goods by type and size |
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2 |
Ensure cans are dent-free and not expired |
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3 |
Label shelves for easy identification |
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4 |
Rotate stock to prioritize older items |
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5 |
Wipe down shelves regularly to remove dust |
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6 |
Maintain clear access to commonly used items |
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III. Baking Supplies Section
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Task No. |
Checklist Item |
Done (✓) |
|---|---|---|
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1 |
Store baking powders, sugars, and yeasts in airtight containers |
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2 |
Organize by baking category (e.g., flour, sugars, additives) |
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3 |
Label and date all opened packages |
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4 |
Ensure gluten-free and allergen items are separated |
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5 |
Restock frequently used items for easy access |
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6 |
Discard items that are past their expiration |
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IV. Oils, Vinegar, and Condiments Section
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Task No. |
Checklist Item |
Done (✓) |
|---|---|---|
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1 |
Group oils and vinegar by type (e.g., olive oil, balsamic) |
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2 |
Check bottles for any leaks or damage |
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3 |
Ensure condiments are sealed properly |
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4 |
Keep regularly used items near the front |
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5 |
Rotate stock for freshness |
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6 |
Clean any spills immediately to prevent a mess |
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V. Bulk Items Section
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Task No. |
Checklist Item |
Done (✓) |
|---|---|---|
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1 |
Store bulk items in sealed containers to maintain freshness |
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2 |
Use clear bins for easy identification of contents |
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3 |
Label bulk storage with names and dates |
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4 |
Rotate stock and avoid overstocking |
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5 |
Regularly inspect for signs of pests or damage |
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6 |
Ensure the area is clean and organized |
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VI. Refrigerated Goods and Cold Storage
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Task No. |
Checklist Item |
Done (✓) |
|---|---|---|
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1 |
Group refrigerated goods by category (e.g., dairy, meats, vegetables) |
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2 |
Check temperature levels are consistently maintained |
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3 |
Label and date all perishable items |
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4 |
Rotate stock to use older items first (FIFO) |
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5 |
Regularly check for expired or spoiled items |
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6 |
Ensure that no items are blocking air circulation |
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