Kitchen Supplier Order Pad
Order from a count rather than a guess, and check the delivery against the order you actually placed instead of the invoice the supplier sent.
Restaurants and bars · RB-27
A free printable cafe inventory sheet — beans, milk, syrups, cups and packaging, food and retail, counted on one sheet rather than guessed at from the shelf.
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
Know what is actually on the shelf before placing an order, instead of reordering from memory or running out mid-morning.
Cafe owners, baristas and anyone running a coffee counter who orders their own stock.
One page, top to bottom:
Printed under the title: A stock count across everything a cafe actually holds — beans, milk, syrups, cups and packaging, food and retail — for a regular count rather than guessing what to order.
Count what you actually stock. Count in whatever unit you actually buy in — bags, cases, litres, sleeves of cups — and write it in the unit column so the figures mean the same thing next time. The categories below are a starting list; cross out what you do not stock and add your own, especially under retail.
Write-on lines: Cafe · Count date · Counted by
Table, 12 rows: Category · Item · Unit · Opening count · Delivered since · Closing count · Reorder?
Because how much stock you want to carry depends on your footfall, your storage and your delivery days, and a printed figure would be guessing on your behalf. Write your own par level in once you know it.
Order from a count rather than a guess, and check the delivery against the order you actually placed instead of the invoice the supplier sent.
Keep an espresso machine's daily clean and its service history on one sheet, so a fault or a filter change can be dated and the engineer sees what was done.
Price the specials from their ingredients rather than by guesswork, and see the next morning which ones sold, which were wasted and which are worth running again.
Count stock area by area and see the variance beside the count, so a stock take produces a number you can act on rather than a vague reassurance.
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