Restaurant Inventory Calculator

Inventory is considered crucial in a restaurant, and managing it efficiently can skyrocket your profit and minimize food waste. Our Restaurant Inventory Calculator is primarily designed for chefs, restaurant owners, and managers to calculate and analyze critical financial and operational metrics such as COGS (Cost of Goods Sold), food cost percentage, inventory turnover, and waste percentage.

Keep reading — we will break down the most important aspects of restaurant inventory, such as:

• What does inventory mean in a restaurant?
• What is a Restaurant Inventory Calculator?
• How to use the Restaurant Inventory Calculator?
• Restaurant Inventory Real-World Example
• And the Most Important FAQs

What does inventory mean in a restaurant?

In a restaurant, inventory refers to all the food, beverages, and materials that are available to sell or use. It includes:

• Raw ingredients like vegetables, meat, grains, and dairy.
• Beverages like soda, wine, beer, and spirits.
• Supplies like napkins, takeout containers, and cleaning materials.

What is a Restaurant Inventory Calculator?

A Restaurant Inventory Calculator is an online tool that helps track and analyze inventory metrics. Our calculator is designed to be bidirectional, meaning it can also work in reverse if you fill in those fields:

How to use the Restaurant Inventory Calculator?

Inputs Fields:

• Beginning Inventory — The value of all foods, beverages, and supplies you had at the start of the period, such as a week or month. For example, if you had 5000 dollars worth of food and drinks in stock on Monday, that 5,000 dollars is your beginning inventory.
• Purchases — The total amount of newly bought inventory during the period. For example, you bought 3000 dollars worth of drinks, meat, and vegetables during the period.
• Ending Inventory — The total value of inventory left at the end of the period. For example, on Sunday night, suppose your remaining inventory is worth 1,000 dollars.

Output:

• COGS (Cost of Goods Sold) — The total cost of food and drinks that was used during the period, it shows you how much it cost you to serve the customers.
• Inventory Turnover — This field shows how quickly you sell and replace inventory.

You can also calculate the food cost percentage and waste percentage by entering total sales, and waste amount.

Restaurant Inventory Real-World Example

Suppose you are managing food and beverages in a restaurant, and here’s the math:

• Beginning Inventory: 5,000 dollars
• Purchases: 12,000 dollars
• Ending Inventory: 4,000 dollars
• Sales: 35,000 dollars
• Waste Amount: 1,000 dollars

The calculator will compute the values and will return result instantly:

• COGS = 5,000 dollars + 12,000 dollars - 4,000 dollars = 13,000 dollars
• Food Cost % = (13,000 dollars / 35,000 dollars) × 100 = 37.14%
• Inventory Turnover Ratio = 13,000 dollars / ((5,000 dollars + 4,000 dollars) / 2) = 2.89
• Waste % = (1,000 / 17,000) × 100 = 5.88%