Organize and track a kitchen inventory. Ability to calculate price per ounce and sort by location, source, etc. Can be used for price-checking across vendors as well as for calculating menu prices.

VERSION 2 COMING SOON: featuring menu item cost calculation worksheets using linked data from your inventory sheet. Subscribe to our email newsletter for updates.

Instructions: Download the PDF and open it. Click the button on the document to open the spreadsheet and make a copy. You must be signed into Google. Google accounts are free.

To change your options for the SOURCES column:
1) Select ALL rows starting at row 3.
2) Right click > View more cell actions > Data validation.
3) Click on the rule “value contains one from list”
4) Here you can add/remove criteria and customize colors.

For questions or assistance with this tool, contact us.