A food inventory sheet should include a list of all items in the inventory with their corresponding quantity and value. The sheet may also list the item's unit of measure.
To create a food inventory spreadsheet, start by creating a five-column worksheet in Microsoft Excel or a similar program. From left to right, label the columns as follows: item, unit of measure, item quantity amount, value per unit of measure and total value.
In the "item" column, list all items in the current inventory. This should include all food items such as protein, produce, dry goods, beverages and so on. If the sheet will be used to calculate food cost or figures related solely to the production of food, do not include non-consumable items such as cleaning chemicals, paper and plastic inventory, fuel or similar items.
In the "unit of measure" column, list the units in which the item will be counted. For example, if steaks will be counted by the pound, the unit of measure would be one pound. In the "item quantity amount," list the amount of the item on hand in terms of the unit of measure.
In the "value per unit" column, list the price that was paid per unit of measure. This number should reflect the actual price paid, or the invoice cost amount, excluding any discounts or free goods. Calculate the final column, "total value," by multiplying the "item quantity amount" value by the "value per unit."