One thing that is sometimes overlooked when starting a new restaurant business, especially in the early stages, is the concept of a free-restaurantrestaurant inventory spreadsheet. It’s one of the most important things to have in your restaurant and one that many new entrepreneurs overlook.
First of all, you should have a spreadsheet for all the ingredients that you buy for your new restaurant. You may even want to have a separate sheet for each brand of ingredients that you purchase. This way, if you ever buy something in bulk and it breaks down, you’ll know right away which brand it is, which means it’s a heck of a lot easier to replace the item than if you try to remember the brand each time.
Another thing to have on your spreadsheet is the price of everything that you buy for your new restaurant. This will help you be sure that you don’t overprice your food. Don’t even think about having too much in your restaurant menu, or cooking it to be cheap. You want your food to be expensive but not ridiculously so that it drives away the customers.
Another thing to consider when planning out your new restaurant menu is your current stock of equipment. Are you going to be buying new tables, chairs, lighting, etc?? It’s a good idea to make a spreadsheet for all of this information, and list the price of each piece of equipment by brand.
When you’re first starting out, it’s a good idea to use coupons, but be sure you keep track of your purchases. You can create a spreadsheet that will record all of your coupons and, with that, the amount of money you’ve spent on them. This way, when you go to redeem the coupon, you’ll know exactly how much you’re getting for each item.
Foryour free restaurant inventory spreadsheet, you may also want to make a detailed record of all of your daily operations. Sometimes you’ll find yourself carrying one or two (or three) supplies on you every day. If you make a spreadsheet of everything that you carry, you’ll be able to see which items are overdue and which ones you need to purchase. This is one of the biggest mistakes that new restaurateurs make: buying too many supplies when they don’t really need them.
Remember, the purpose of a restaurant menu is to attract customers, and the easiest way to do that is to be aware of the items that people are likely to be buying so that you can start creating your menu around those items. You’ll also be able to come up with creative new menus based on what people are actually buying.
When you create your free restaurant inventory spreadsheet, you’ll want to be very organized. Take the time to put it all together and don’t forget to save it. Once you run out of space, it’s a great idea to simply buy another one!