Counting and calculating your end of week or month food and beverage inventory is effortless with this spreadsheet. You will need to invest a few hours of upfront time to input your restaurant's specific product list and unit prices (from your Vendor invoices). Thereafter, the form will do all the extensions, and total each inventory section automatically. Designed so that each periods count sheets can be saved for future reference. Use this data as the source of your beginning and ending inventory inputs in the Weekly Prime Cost Workbook.
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