Restaurant Inventory Tracker (Editable, Auto Reorder Flags)

A weekly inventory count usually means a clipboard, a calculator, and a separate note for what's running low. This spreadsheet does both parts for you: log what's on hand, and it calculates your total inventory value and flags every item that's dropped below par — automatically.

What's inside:

• Editable Excel/Google Sheets template with 10 example items across six  categories (Produce, Meat, Dairy, Dry Goods, Beverage) plus 4 blank rows ready for your own list
• Real linked formulas — Total Value = On Hand \u00d7 Unit Cost, calculated the moment you type in a count
• Automatic REORDER flagging \u2014 any item where On Hand drops below Par Level is flagged instantly, no manual review needed
• A summary section totaling your full inventory value and counting how many items need reordering, both calculated automatically

Who this is for:

Restaurant managers and kitchen leads doing weekly (or nightly) inventory counts who want the math and the reorder list to build themselves instead of doing it by hand every time.

Format & technical notes:

Delivered as an .xlsx (opens in Excel, Google Sheets, and Numbers) with working formulas throughout. No PDF, no macros, no subscription — this is a live spreadsheet tool, and it works offline once downloaded.