INSTRUCTIONS FOR RECORDING END OF PERIOD FOOD & INVE

DETAILED INSTRUCTIONS:

1) This workbook contains two master template worksheets, one to record your food inventory and the other to record you bev
inventory (to include your beer, wine, and liquor).

A) Food Inventory Master

B) Beverage Inventory Master

2) Each user will need to enter his/her unique inventory items in order for the worksheet to be useful. I suggest that you get a c
recent vendor bills so that you can create a complete list and simultaneously record the most recent unit price. First, you will n
unprotect each worksheet by selecting ToolsProtectionUnprotect Worksheet from the Excel Menu bar at the top of the
The default password is "rrg" in lowercase. After your inventory items are entered you should reprotect the worksheet using th
procedure (ToolsProtectionProtect Worksheet) and either reenter the default password or select your own. Either
way you will need to enter it a second time to make sure that you type it correctly. The counting unit is simply the unit that you
actually record your inventory. As an example, you may purchase roasted red peppers by the case, each case containing 12-1
comes time to count your inventory it is easier and more accurate to count 16 oz jars rather than estimating the percentage of
You therefore must make sure that your unit price reflects the counting unit price and not the case price. Entering all your inven
task, and may take as much as 3-4 hours of your time. The good news is that once you have your list, the inventory process is
and all you need to do is make periodic adjustments to items and unit costs.

3) NEVER USE THE ORIGINAL TEMPLATES, ONLY COPIES OF EACH ONE THAT YOU MAKE PRIOR TO
THE MONTH END INVENTORY. From the template select EditMove or Copy Sheet

a) Do not change the window that begins with To book:

b) From the window that is headed by Before sheet:

select the (move to end) option.

c) Make sure to place a check (by left clicking your mouse)

in the box that reads "Create a copy"

d) The template copy will have the same name as the original
(e.g. Food Inventory (2)) but will be followed by the number 2,
indicating that it a copy.

e) Change this name by double clicking the tab (with the name)
to highlight it. Then type a new name over the duplicate name.

f) Use a consistent naming protocol like Food Jun 30 and

for renaming the monthly Food and Beverage Inventory worksheets.F

4) Prior to each months inventory decide whether any changes need to be made to either Master template
(Food or Beverage). Changes will be necessary if you have added new items to your inventory, if you need to make adjustmen
to the unit prices of inventory items, or it the counting unit has changed (the unit price must therefore be adjusted as well).
Unprotect the template that requires editing, make your changes, then reprotect the worksheet.
5) Print one copy each of the Food and Beverage worksheet prior to taking your inventory. Use these copies to record
your manual counts of each item by writing the count number in the proper column of each sheet. If you come upon an item
that needs to changed in the template (e.g. a new inventory item), make a note on your sheet, and then make the change to th
Master (and create a new copy for the month). Finally, transfer the manual inventory count to the new worksheet so that
Excel will auto calculate the extensions (count unit X unit price) and total all the items.

6) When you have completed inputting the inventory counts into the spreadsheets, double check that all the extentions have b
calculated (the yellow cells).

7) Finally, your must make a General Journal entry into your accounting system to reflect the change in inventory since the las
month (or period). Calculate the difference between the current and prior inventory total and DEBIT the appropriate inventory
account by this amount while CREDITING the corresponding Purchase account by an equal total value IF THE CURRENT INV
EXCEEDS THE PRIOR INVENTORY TOTAL. The entry will be reversed (CREDIT Inventory and DEBIT Purchases
LEVELS IS LESS THAN THE PRIOR PERIOD TOTAL.
 FOOD & INVENTORY

e other to record you beverage

I suggest that you get a copy of all

unit price. First, you will need to
Menu bar at the top of the page.
ect the worksheet using the same
ect your own. Either
s simply the unit that you will use to
ach case containing 12-16 oz jars. When it
mating the percentage of the case.
ce. Entering all your inventory items is a tedious
t, the inventory process is effortless and accurate,

ng your mouse)

me as the original
by the number 2,

tab (with the name)

he duplicate name.

od Jun 30 and Food Jul 31

ge Inventory worksheets.F11

need to make adjustments

be adjusted as well).
 copies to record
you come upon an item
en make the change to the
w worksheet so that

all the extentions have been

in inventory since the last

the appropriate inventory
ue IF THE CURRENT INVENTORY TOTAL
EBIT Purchases) if the CURRENT INVENTORY
FULL SERVICE RESTAURANT FOOD INVENTORY FORM
Copyright 2014 RRG

Total Food Inventory $ -

Date:
Counting Manager:

MEATS Count Unit Count No. Unit Price TOTAL Category TOTALS
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ - Total Meat Inventory
$ -

FISH & SEAFOOD Count Unit Count No. Unit Price TOTAL
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -

Page 5 Food Inventory Master

 $ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ - Total Fish & Seafood
$ - $ - Inventory
$ -

PRODUCE & HERBS Count Unit Count No. Unit Price TOTAL
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
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$ - $ -
$ - $ -
$ - $ -
$ - $ -
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$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -

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 $ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
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$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
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$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ - Total Produce &
$ - $ - Herb Inventory
$ -

DAIRY Count Unit Count No. Unit Price TOTAL

$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ - Total Dairy Inventory
$ -

GROCERY Count Unit Count No. Unit Price TOTAL

$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -

Page 7 Food Inventory Master

 $ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
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$ - $ -
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$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ - Total Grocery Inventory
$ -

Page 8 Food Inventory Master

FULL SERVICE RESTAU
Copyright 2014 RRG

Total Beverage Inventory $ -

Date:
Counting Manager:

BEER Count Unit Count No. Unit Price TOTAL Category TOTALS

$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ - Total Beer Inventory
$ -

WINE Count Unit Count No. Unit Price TOTAL

RED WINE

$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -

Page 9 Beverage Inventory Master

 $ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -

WHITE WINE

$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -

Page 10 Beverage Inventory Master

 $ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -

CHAMPAGNE & SPARKLING WINES

$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ -
$ -
$ -
$ -
$ -

DESSERT WINES

$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ -
$ - Total Wine Inventory
$ -

LIQUOR Count Unit Count No. Unit Price TOTAL

$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -

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 $ - $ -
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$ - $ -
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$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ - $ -
$ -
$ -
$ -
$ -
$ -
$ -
$ - Total Liquor Inventory
$ -

OTHER (include w/Liquor) Count Unit Count No. Unit Price TOTAL
$ -
$ -
$ -
$ -
$ -
$ - Total Other
(incl. W/ Liquor)
$ -

Page 12 Beverage Inventory Master