## Restaurant Inventory & Par Level Sheet

URL: https://minimalpos.com/tools/inventory-par-level-template

Set a par level for each item — the minimum you want on hand before reordering — then enter what you counted. The sheet works out the shortfall and the estimated reorder value, so a stocktake ends with an order list rather than a column of numbers. Export to CSV for your supplier or print it to carry into the walk-in.

### Features

- Items grouped by category — kitchen, bar, dry goods, whatever you use
- Par level, counted quantity and automatic shortfall
- Estimated reorder value from unit cost
- Below-par items flagged so the order list is obvious
- CSV export and a print-ready count sheet

### How it relates to MinimalPOS

Counting tells you what is there now. MinimalPOS tracks stock movement against sales, so the gap between what you sold and what left the shelf becomes visible — which is where unrecorded waste and shrinkage usually hide.

**What is a par level?** The minimum quantity of an item you want on hand before reordering. Set it high enough to cover the lead time from your supplier plus a buffer for a busy service, and low enough that you are not tying up cash or letting stock spoil.

**How do I work out a par level?** Take your typical usage over the period between deliveries, then add a buffer for a busier-than-usual week. If you use roughly 20kg of chicken between twice-weekly deliveries, a par around 25–30kg gives cover without overstocking.

**How often should I count?** Weekly for high-value and fast-moving items, monthly for the full sheet. Counting the same items on the same day each week is what makes the numbers comparable — an irregular count tells you very little.

**Why does counting matter if the POS tracks stock?** Because a system only knows what was sold, not what was dropped, over-portioned, comped or walked out the door. The gap between the counted figure and the expected figure is the number worth investigating — it is where waste and shrinkage show up.