OPERATIONS GUIDE

Stock and purchasing

Connect receipts, usage and waste to the next order.

Edit in Excel or another spreadsheet app. Enter your actual figures in the blank English template.

1. 01

   Name stock consistently

   Use one name and unit for each ingredient. Separate items with different specifications or storage requirements.

2. 02

   Check deliveries

   Compare ordered and received quantities, packaging and labelled dates. Record supplier follow-up before adding questionable deliveries to usable stock.

3. 03

   Separate use and waste

   Record receipts, cooking use, waste and returns independently. Investigate missing transactions or unit errors when counted stock differs.

4. 04

   Calculate the next order

   Add expected use until the next delivery and the kitchen’s chosen buffer, then subtract usable stock. Consider lead time and storage space.

5. 05

   Close and review

   Check dates and opening labels using verified kitchen procedures. The stock sheet does not replace food-safety decisions.