Physical Inventory Worksheet

The Physical Inventory Worksheet reports give you a printed list of ingredients for each inventory cycle, so you can walk around the restaurant, write down your counts, then enter them into the Physical Inventory screen later.   You can save this step by using a handheld table to enter as you go!

To access this worksheet, navigate to Manager Home > Reports > Inventory. Choose the worksheet for the cycle you wish to count.  Keep in mind, all the ingredients on the daily sheet will be on the weekly sheet, all the ingredients on the weekly will be on the monthly, etc.

The dates don't matter for this report.  Click Generate.

The results will display below.  The ingredients are organized by location and may appear more than once on the list if stored in multiple locations.



If you wish to limit the ingredients you are counting, click on the "Customize" button next to the Generate button on this report.



Now you can choose a particular vendor or a particular category of items.   Use the arrow to move over to the right side of the screen.  Click the save button.

The top of the report will indicate if it is filtering by any category or vendor.  


To clear this filter, click "Customize" and click the "Clear All" button, or select individual items and use the left arrow to move back to the left side.

You can use the buttons at the bottom of the report to print or export this data.

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