Create a Kitchen Inventory Spreadsheet
If you’re interested in starting a small catering business, you can benefit from starting a kitchen inventory spreadsheet. In a small catering business it’s often difficult to keep track of how much food is left on the table, what items have been eaten and what is in the freezer or refrigerator. A spreadsheet will help keep track of this information.
An Excel spreadsheet is easily programmed with data entry software. It’s easy to make changes to the spreadsheet program if something is overlooked. To create a spreadsheet, make sure that it has two columns for the items, date, and total and that you have an option to add a column for grocery list.
The date column should contain the date of purchase and the date of delivery. The date should be the day of purchase for items purchased in the week prior to the week of delivery. The date of delivery should be the date of delivery for items that were delivered in the same week as the purchase.
Items in the grocery list should have the date of purchase written directly underneath the date. Items that are picked up and delivered that week should be noted in the delivery column. If there is a mix of items that were delivered and that was picked up, that is noted under the date column.
Total should be listed under the total column. Total should include items that are bought at the same time. Total should also include items that are purchased but only consumed on the same day as the delivery.
Total should be listed under the total column. Total should include items that are bought at the same time. Total should also include items that are purchased but only consumed on the same day as the delivery.
Items that were either purchased or picked up should be listed in the grocery list. Items that were delivered but were not eaten or consumed on the same day as the delivery should be listed under the date column. Items that were picked up but eaten or consumed after the delivery should be listed under the date column.
The next column is called the bill of foods. This column should contain the list of groceries that were bought on the same day as the delivery or that were purchased but not consumed. The bill of foods should be listed under the bill of groceries and should list each item on a separate line.
There should be no cell for the bill of foods. The bill of foods should be the last column on the sheet. If there is a line for groceries in the bill of foods then it should be listed under that column.
Items that were picked up but not eaten or consumed should be listed under the last column on the grocery list. If there is a line for groceries under this column then it should be listed under that column.
Creating a kitchen inventory spreadsheet can save you a lot of time and keep you organized. Use it to keep track of your catering business. Make sure to keep a copy handy when you’re moving around to new locations or packing up and moving to a new home. LOOK ALSO : keeping track of projects spreadsheet
