Stock Take Sheet
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.
WT-07 1 page
Restaurants and bars · RB-24
Bar Wastage and Spillage Log
A free printable bar wastage sheet — every drink poured and not sold, with product, quantity, unit, reason, who wasted it and who saw it, for the stocktake.
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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.
What this sheet is for
Give the stocktaker a line for every loss, so a gap between stock and sales can be explained rather than argued about.
Who it is for
Bar managers, cellar staff and licensees who count stock and want the wastage written down at the time rather than remembered at the count.
How to use it
- Keep the sheet behind the bar and write each loss as it happens.
- Record the product, the quantity in the unit you count in, and the reason.
- Get a second person to initial anything sizeable, such as a keg or a bottle.
- Note whether a fault was reported — a fobbing line or a dripping optic.
- At the count, tick each line off against the stock result and sign the foot.
What is on the sheet
One page, top to bottom:
Printed under the title: Every drink that was poured and not sold — spilt, over-poured, sent back, off, or used for line cleaning and training — one line each, with the reason, so the stock count and the till can be squared without guessing.
Your stocktaker sets the tolerance. What counts as a normal level of wastage, and whether a drink written off here is priced at cost or at selling price, is for your stocktaker and your house policy. Nothing here says how much is acceptable; it only makes sure every loss has a line and a name against it.
Write-on lines: Bar · Week beginning · Bar manager · Stock period
Wastage and spillage — write it at the time, not at the end of the shift
Table, 10 rows: Date · Time · Product · Qty · Unit · Reason · Wasted by · Seen by · Notes
Write-on lines: Lines wasted this period · Checked against stock count by · Date · Signed
Questions
How much wastage is acceptable?
That is between you and your stocktaker, and it varies by product and by bar. This sheet records what was lost and why; it sets no tolerance and no percentage.
Should wastage be valued at cost or at selling price?
Either, depending on how your stock results are reported. The sheet leaves the value column out on purpose: the quantity is the fact, and whoever does the count applies whichever price their method uses.
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