Restaurant Inventory Stock Control Checklist

A free Excel resource from the OPERIX operational library.

Review before using

Use the restaurant inventory stock control checklist workbook as a starting point for your operating procedures. Open the original file to review its worksheets, inspection items and available recording fields before using it with your team.

OPERIX_Restaurant_Inventory_Stock_Control_Checklist.xlsx

How to use it

Choose the procedures relevant to your business and equipment.
Adapt the checklist to your internal standards and local requirements.
Assign responsibility, record the date and keep completed records.
Follow up on observations and review the checklist regularly.

The preview opens the original Google Drive file. Download the same unchanged Excel file directly from this website.

INSIDE THE ORIGINAL WORKBOOK

Preview the Checklist

1 checklist worksheets · 50 items in the original workbook

The first eight items from each checklist worksheet are shown below in the original file’s language. Download the unchanged workbook for all items, recording fields and instructions.

Inventory Checklist50 items

Are delivered items checked against the purchase order or approved delivery record?
Are quantities counted and discrepancies recorded before acceptance?
Are product labels, dates, and packaging condition checked on receipt?
Are chilled and frozen deliveries checked promptly according to the site food safety plan?
Are damaged, leaking, contaminated, or unsuitable items rejected or isolated?
Are delivery discrepancies communicated to the responsible person or supplier?
Are items stored in their designated, clearly identified locations?
Are older usable items rotated ahead of newer stock using the site’s approved method?

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