Use this restaurant par sheet template to keep track of how much kitchen and bar inventory you must have at all times, and the amount to order from your vendors.
A restaurant par sheet is a tool that’s critical to running a successful restaurant because it helps to keep your staff organized and proactive about your inventory. With track your kitchen and bar inventory on an ongoing basis, a par sheet can save restaurant operators, like yourself, both time and money in the long-run. Continue reading to learn more about what a restaurant par sheet is and how our free downloadable template can help you simplify operations.
What is a Par Sheet?
A par sheet is a tool that helps ensure you have enough inventory at your restaurant – whether that’s in the kitchen or the bar. Having a restaurant par sheet allows you and your staff to be proactive about your inventory by keeping track of how much inventory you have and how much you need, while also accounting for emergencies and events.
What is a Par Sheet Template?
A par sheet template allows you to accurately record and track your kitchen and bar items, so you can easily calculate how much you need to order to maintain the minimal inventory you require for each item. Your par list template can serve as a single source of truth that all your staff refers to, so you can prevent a situation where you’re running low or out of items – especially on popular items you know guests love.
How to Use a Restaurant Par Sheet Template
Now that you know what a par sheet and par sheet template is, how exactly do you use one? Our bar and kitchen par sheet template is easy to use, with the ability to fill it out digitally in Excel or physically by printing it out.
Here’s how to fill out each section of our par list template:
- Category: In the Category column, use the drop-down menu to select the category your item falls under. For example, a head of lettuce will fall under the “vegetable” category.
- Product Name: In the Product Name column, write the name of the product. Using the same example, “head of lettuce” would be sufficient
- Product Code: In the Product Code column, write the code or number for the designated item, so that it’s easily identifiable by your staff.
- Par Level: with the amount of the item you need to have on hand at all times. Let’s take the head of lettuce as an example. If you generally require 30 heads of lettuce per week, you’ll write 30.
- Current Quantity On Hand: In the Current Quantity On Hand column, enter the amount of the item you already have in your inventory. Continuing using lettuce as an example, if you have 10 lettuce heads currently in stock, that will be the number you fill in the Current Quantity On Hand column.
- Emergency Quantity: In the Emergency Quantity column, enter the additional amount of the item you need for emergencies. Depending on your restaurant, you’ll likely have a different emergency quantity per item. In the lettuce example, you may want an extra 10 lettuce heads, so you’ll fill out the emergency quantity with that number.
- Event or Special Use Quantity: In the Event or Special Use Quantity column, enter the additional amount of the item you need for any events. For example, if you know you have a private catering event that requires 20 heads of lettuce, write that in this column.
- Quantity to Order: In the Quantity to Order column, calculate how much you need to order by subtracting the current quantity on hand from the par level and adding the emergency and event or special use quantities. In this example, you’ll need to order 50 heads of lettuce.
- Additional Notes: In the Additional Notes column, write any additional notes if necessary for each item.
Benefits of Using a Par Sheet Template
Now, let’s look at the benefits of using a bar and kitchen par sheet template:
- Ensures you have sufficient kitchen or bar inventory at all times
- Eases the process of calculating the amount you need to order of each item
- Serves as the source of truth to avoid confusion between staff
- Helps you save money by preventing you from under or overstocking on items
Start implementing restaurant inventory best practices today by downloading our free and easy-to-use printable par sheet template. You’ll also find our step-by-step instructions on how to fill it out, so you and your staff can stay organized, ensure you have a sufficient level of inventory at all times, and never run out of your guests’ favorite menu items.
