Copy of Form Inventory
This document is a blank inventory form designed for restaurant operations, provided by Restaurant Systems Pro (©2021). The form consists of a table with columns for Item Description, Unit of Measure, On‑Hand Count, Unit of Measure Price, and Extended Price, allowing staff to record each inventory item and calculate its extended cost. Below the table, a totals section aggregates values by category—Total Food, Total Paper/Disposable, Total Chemicals/Janitorial—and provides a final Total Inventory On Hand. The layout is intended for manual entry and basic cost tracking, serving as a standardized tool for daily or periodic inventory reconciliation.
Topics
Itemized Inventory Table Structure
Defines the five core columns (Item Description, Unit of Measure, On‑Hand Count, Unit of Measure Price, Ext. Price) used to capture individual inventory line items and compute extended costs.
Category Totals Summary Section
Provides rows for aggregating costs by major expense categories—Food, Paper/Disposable, Chemicals/Janitorial—and a final total for all inventory on hand.