Set a par level per item, enter what you counted, and the shortfall and reorder value work themselves out. Export to CSV or print for the walk-in.
Stock on hand
$743.20
Below par
3 items
Estimated reorder
$620.20
| Item | Unit | Par | Counted | Unit cost | Shortfall | Order value | |
|---|---|---|---|---|---|---|---|
| Kitchen | |||||||
| 18 kg | $261.00 | ||||||
| Dry goods | |||||||
| 6 kg | $19.20 | ||||||
| — | — | ||||||
| Bar | |||||||
| 4 btl | $340.00 | ||||||
| — | — | ||||||
Rows below par are highlighted. Nothing is saved — export the CSV or print before closing the tab.
MinimalPOS tracks stock movement against sales, so the difference between what you sold and what actually left the shelf stops being invisible.
How this free tool helps
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.
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.
Explore MinimalPOS Restaurant POSThe 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.
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.
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.
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.
Continue planning
Looking for operating advice? Read the MinimalPOS restaurant guides.