Weekly Inventory Count and Order Day Checklist
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A step-by-step checklist for running the weekly count on the same day and in the same order, turning it into clean vendor orders, and closing the loop when the deliveries arrive.

[ ] Confirm the count is happening on the fixed day and time, right before the main vendor order goes in, and that nobody has moved it for a busy week.
[ ] Print or open the count sheet in walking-route order, with the count unit printed next to every item.
[ ] Check that every delivery received since the last count has been logged with quantities, not just a signed invoice in a drawer.
[ ] Tidy each storage area first: like items together, labels facing out, opened containers marked with the date they were opened.
[ ] Assign pairs for the count: one person calls the item and quantity, the other records.
[ ] Count the walk-in first, then reach-ins, dry storage, bar, and paper goods, in the same order every week.
[ ] Count opened containers the same way as last week, by weight or by estimated fraction, and never mix the two methods for the same item.
[ ] Flag any item found in two locations so the sheet and the storage plan can be fixed before next week.
[ ] Note items with no usage since the last count as candidates to drop from the list or to order only when needed.
[ ] Write down anything close to its use-by date so it can be worked into prep or a special before it becomes waste.
[ ] Enter the counts and let the par comparison produce a below-par list for every item.
[ ] Subtract stock already on order before accepting any suggested order quantity.
[ ] Round each quantity up to the vendor case pack and check it against that vendor's order minimum.
[ ] Separate items that need a phone call today from items that simply go on the regular order for that vendor's next delivery day.
[ ] Review the largest variances against sales and write a likely cause next to each one: waste, over-portioning, a shorted delivery, or a counting error.
[ ] Adjust suggested quantities for anything unusual coming up: a private event, a holiday, a menu change, or a weather forecast that will move covers.
[ ] Send each vendor order before its cutoff time and record who sent it and when.
[ ] Check each delivery against the order sheet for shorts, substitutions, and damaged cases before anyone signs for it.
[ ] Log the delivery quantities the same day so next week's usage calculation is correct.
[ ] Record any waste thrown out this week by item and reason so the monthly par review has something real to work with.
[ ] Add any item that ran out, or sat untouched all week, to the list for the next par review.