Dual-count verification, par level alerts, automatic variance flagging, and total inventory value by category. Works in Excel and Google Sheets — no signup required.
Excel & Google Sheets compatible · 58 items pre-loadedThe primary count sheet organized by five categories: Produce & Dairy, Dry Goods, Proteins, Liquor, and Beer & Wine.
Your editable reference list. Add, remove, or reprice items here. Category dropdowns keep everything organized.
Financial overview auto-populated from your counts. See total inventory value, below-par alerts, and status by category at a glance.
Click the download button above. Open in Excel, or import into Google Sheets (File → Import → Upload → Keep current format).
Edit the Item Master tab to match your menu. Update item names, units, par levels, and unit costs. Add or remove rows as needed.
Person 1 fills in Count 1, then Person 2 fills in Count 2 independently. Any variance flags yellow automatically — recount those items.
Switch to the Summary tab to see total inventory value by category, below-par alerts, and overall status. Use it to build your next order.
Sideworks gives you real-time inventory tracking, automatic par alerts, variance history, and vendor order suggestions — all from your phone.
Two people count the same items independently, entering their numbers in Count 1 and Count 2 without seeing each other’s results. The template flags any variance in yellow, prompting a recount. This catches counting errors before they become food cost discrepancies.
Most restaurants should count weekly. High-cost items (proteins, liquor) should be counted at least weekly. Dry goods and non-perishables can be biweekly or monthly. The more frequently you count, the faster you catch shrinkage, waste, and theft.
Par levels are the minimum quantity of each item needed on hand to operate until your next delivery. Start by tracking usage over 2–3 weeks, then set par at your average weekly usage plus a small buffer. Adjust seasonally as menu mix changes.
Yes. All formulas use standard spreadsheet functions. To import: open Google Sheets, go to File → Import → Upload, select the .xlsx file, and choose “Keep current format.” Conditional formatting may need to be re-applied in some cases.
Yes. Edit the Item Master tab to add, remove, or reprice items. To add items to the count sheet, insert rows within a category section (before the subtotal row) and copy formulas from an existing item row.