TLDR: Our free inventory management template gives hospitality teams a smart spreadsheet to track stock levels, flag low items, and manage supplier pricing. Download it now.
Introduction
Full inventory systems are powerful—but expensive. For many kitchens, a simple, smart spreadsheet does the job. This tool lets you manage stock, reduce waste, and get visibility on costs—without subscriptions or steep learning curves.
Table of Contents
1. Why Inventory Management Matters
Stock loss = profit loss. Over-ordering, expiry, and miscounts eat margin. But tracking doesn’t have to be hard. Our template gives you clarity:
- What you have
- What’s low
- What you paid
Good data = better ordering decisions.
2. What’s Included in the Template
- Editable Google Sheet or Excel file
- Columns for item, supplier, unit cost, quantity, reorder level
- Automatic flag for low stock
- Monthly ordering log
- Customisable by section (dry, fridge, freezer, bar, etc.)
- Easy to use, colour-coded, and designed for speed
3. How It Works
- Input your regular items once
- Log current stock and update weekly
- System flags anything low
- Review supplier costs to find savings
One file. Full visibility.
4. Who This Tool Is For
- Independent restaurants
- Pubs and cafés with basic ordering
- Hotels without a digital inventory system
- GMs and head chefs trying to reduce waste
You don’t need software—you need structure.
5. Benefits We’ve Seen in Real Kitchens
- A café in Cornwall cut food waste by 30% in 3 weeks
- A gastropub used the template to renegotiate supplier deals
- A hotel kitchen caught ordering overlap and saved £500/month
Small changes. Big savings.
6. How to Download and Start Using It
Step 1: Click the link
Step 2: Choose Google Sheet or Excel version
Step 3: Start using with your next stocktake
Takes 10 minutes to set up. Saves hours later.
Conclusion
Our free inventory management template helps you run tighter, leaner, and smarter kitchens. No login. No cost. Just a better way to manage what you already have.
