Inventory dashboard template for Restaurant
A inventory dashboard tailored for a restaurant floor. What is about to stock out, and what capital is trapped in dead stock? Upload your own CSV or Google Sheet and it charts stock on hand by sku, days of cover, dead-stock value automatically — free, no signup.
KPIs this dashboard tracks
the base for every reorder decision
translates stock into time-until-stockout
capital sitting on shelves that could be cash
turns a spreadsheet into an action list
the core efficiency metric for a dining room
the line between a profitable and a failing kitchen
Charts it builds
- Stock vs reorder point — bar of
on_handbysku - Inventory value over time — line of
valuebydate
Columns your data needs
Map your spreadsheet to these (messy headers are matched automatically):
skuproducton_handreorder_pointunit_costlast_soldmenu_itemcovers
Benchmark
Well-run restaurants hold food cost near 28-35% of revenue and prime cost under 60%.
What to look for
For a restaurant inventory view, the metrics that move decisions are stock on hand by sku and days of cover. Well-run restaurants hold food cost near 28-35% of revenue and prime cost under 60%.
FAQ
At minimum: sku, product, on_hand, reorder_point, unit_cost, last_sold, menu_item, covers. Dashboard AI maps messy real-world headers to these automatically.
Stock on hand by SKU (the base for every reorder decision); Days of cover (translates stock into time-until-stockout); Dead-stock value (capital sitting on shelves that could be cash); Reorder alerts (turns a spreadsheet into an action list).
Well-run restaurants hold food cost near 28-35% of revenue and prime cost under 60%.
Paste a few rows of CSV (with a header row). Runs entirely in your browser — nothing is uploaded.