Your step-by-step guide for taking inventory counting.

STEP 1: Organize all restaurant inventory

• Before you start counting the items, take a walk through all shelves first and make sure that all items are placed on their own shelves/fridge.

• Strictly follow the STORAGE INSTRUCTIONS that are on the Skalka Inventory v1

STEP 2: Count

• Look at the items on your shelves/fridge and count them by their unit of measure based on the IUOM in the Skalka Inventory v1
• If you’re not sure how to count those items, make a habit of reading the COUNTING NOTES in the Skalka Inventory v1. But if you are still in doubt check this CHEAT SHEET NOTES for your reference:

Name	Counting Notes	Cheat Sheet Notes
Pickles	1 bucket is 18.9 liter	Add the total number of Liters. Multiply the number of each bucket to 18.9 Liters. So if you have 3 buckets in the fridge, multiply 3 by 18.9 liters to get the total number in Liters (3 x 18.9 liters = 56.7 Liters)
Eggs	1 pack is 30 eggs	Make sure that each pack has 30 eggs before you count it per pack.
Garlic	1 bag is 3lb	One unopened bag is 3 lbs. Weigh the remaining garlic for a bag that was already opened, and add the total quantity in POUNDs not per bag.
Cilantro/Parsley	1 box is 30 bunches	One unopened box is counted as 30 bunches. For a box that was already opened, count how many bunches of Cilantro/Parsley are inside.
Jalapeno	1 bag is 5 lb. full size 4 inch	Weigh all remaining Jalapeno in pounds.
Mushroom	1 box is 10 lb	Count how many boxes are unopened, then weigh the mushroom that is left in the opened box. So if you have 1 unopened box and have 8 lbs of mushroom in a box that was already opened, divide first the 8 lbs by 10 lbs to get the quantity per box (8/10=0.8 box), then add this 0.8 to 1 unopened box. So you have a total of 1.8 boxes.
Bell Pepper Red	vendor box 25lb	Weigh all remaining Bell Pepper Red. If for example, you have only 15 lbs of it, divide it by 25 lbs to get the quantity per box (15/25=0.6 box)
Eggplant	vendor box, 1 box = 21 lbs	Count how many boxes are unopened, then weigh the eggplant that is left in the opened box. So if you have 1 unopened box and have 15 lbs of eggplant in a box that was already opened, divide first the 15 lbs by 21 lbs to get the quantity per box (15/21=0.7 box), then add this 0.7 to 1 unopened box. So you have a total of 1.7 boxes.
Chive	1 plastic bag is 1lb.	Count all unopened bags. Weigh the remaining Chive in the plastic bag that was already opened then add it to the unopened bags. So if for example, you have 2 unopened bags, then the weight of the remaining Chives that are inside the opened plastic is 0.5 lbs. Add the 2 unopened bags to 0.5 lbs (2+0.5 lbs = 2.5 lbs)
Butter	1 box is 4 packs (2lb).	1 box is measured at 2 lbs and each pack is measured at 0.5 lbs.
Orange Juice	1 case is 12 bottles	Count how many cases are unopened, then count how many bottles are in the fridge then divide the total number of bottles in the fridge by 12 bottles. So if for example, you have 3 unopened cases and have 30 bottles in the fridge, divide first the 30 bottles by 12 bottles to get the quantity per case (30/12 = 2.5 cases), then add these 2.5 cases to 3 unopened cases. So you have a total of 5.5 cases.
Sriracha Sauce	1 case is 2 bottles	2 bottles count as 1 case
Onion Sweet	1 box is 40lb	Count how many boxes are unopened, then weigh the onion that is left in the opened box. So if you have 2 unopened boxes and have 15 lbs of onion in a box that was already opened, divide first the 15 lbs by 40 lbs to get the quantity per box (15/40=0.375 box), then add this 0.375 to 2 unopened boxes. So you have a total of 2.375 boxes.
Pickled Pepper	1 vendor jar is 1 gallon (3.78 L)	If a jar has only half of the banana pepper count it as 0.5 gallons, if it is higher than half you can put 0.75 gallons and if it is lower than half you can put 0.25 gallons.
Black Pepper Ground/Black Pepper Whole/Coriander Dried	ground black pepper in a bottle	If a bottle has only half of the pepper count it as 0.5 bottles, if it is higher than half you can put 0.75 bottles and if it is lower than half you can put 0.25 bottles.
Sugar	sugar for the dough, not raw sugar (1 bag is 10 lbs)	Count how many bags are unopened, then weigh the remaining sugar that is left in the opened bag. So if you have 2 unopened bags and have 5 lbs of sugar in a bag that was already opened, divide first the 5 lbs by 10 lbs to get the quantity per bag (5/10=0.5 bag), then add this 0.5 bag to 2 unopened bags. So you have a total of 2.5 bags.
Salt	salt for the dough (1 bag is 25 lbs)	Count how many bags are unopened, then weigh the remaining salt that is left in the opened bag. So if you have 1 unopened bag and have 10 lbs of salt in a bag that was already opened, divide first the 10 lbs by 25 lbs to get the quantity per bag (10/25=0.4 bag), then add this 0.4 bag to 1 unopened bag. So you have a total of 1.4 bags.
Flour	1 bag is 50 lbs	Count how many bags are unopened, then weigh the remaining flour that is left in the opened bag. So if you have 5 unopened bags and have 10 lbs of flour in a bag that was already opened, divide first the 10 lbs by 50 lbs to get the quantity per bag (10/50=0.2 bag), then add this 0.2 bag to 5 unopened bags. So you have a total of 5.2 bags.
Basil	1lb in a vendor plastic bag	Count it per bag.
Trash Bag	1 case is 2 rolls	Make sure if you enter “1” roll, you know what the new roll looks like, otherwise, it might look like 1 roll, but can be 0.5 rolls in reality.
Foodservice Towels	1 box is 300 each (not paper towel)	Count each foodservice towel then divide the total by 300. If for example you only have 100 foodservice towels divide it by 300 to get the quantity per box (100/300 = 0.33 box)
Battery AA/Battery AAA	1 box is 48 each	Count each unused battery. Divide the total number of batteries by 48 to get the quantity per box. For example, you only have 10 each, so divide it by 48 (10/48 = 0.21 box)
Pen/Sharpie	1 case is 3 boxes. 1 box is 12 pens	Divide the total number of pens/markers by 12 to get the quantity per box. For example, if you have 24 pens/markers, divide it by 12 (24/12 = 2 boxes)
Receipt Roll	1 case is 48 rolls	Count unused receipt roll. Divide the total number of unused receipt rolls by 48 to get the quantity per case. For example, if you have 30 rolls, divide it by 48 (30/48 = 0.625 cases)
Cola Soda/ Diet Soda/ Lime Soda/Coffee Nitro	1 case is 24 cans	Count how many cases are unopened, then count how many cans are in the fridge then divide the total number of cans in the fridge by 24 cans. So if for example, you have 3 unopened cases and have 30 cans in the fridge, divide first the 30 cans by 24 cans to get the quantity per case (30/24 = 1.25 cases), then add these 1.25 cases to 3 unopened cases. So you have a total of 4.25 cases.
Pinto Beans	1 bag is 50lb	Weigh all remaining Pinto beans. If for example, you have 35 lbs of it, divide it by 50 lbs (35/50=0.7 bag)
Hot Cup	1 sleeve is 50 each	Make sure that each sleeve has 50 hot cups. Some packaging has 100 hot cups in 1 sleeve so instead of counting it “1 sleeve” it must be “2 sleeves”.
Dinner Napkin	1 pack is 100 each	Make sure you check the packaging if it has 100 each in 1 pack and that is counted as “1”. But some packaging has 135 each in 1 pack. For example, if you have 5 packs of 135 each dinner napkin. Multiply 5 by 135 then divide it by 100. (5×135=675 each, 675/100=6.75 pack)
Hot Cup Lid	1 sleeve is 100 each	Make sure that each sleeve has 100 hot cup lids. Some packaging has 50 hot cup lids in 1 sleeve so instead of counting it “1 sleeve” it must be “0.5 sleeves”.
Portion Cup 2oz	1 sleeve is 250 each, 1 case is 5 sleeves	Make sure that each opened sleeve has 250 cups before you count it “1 sleeve”, then add the remaining sleeves that are not yet open
Khachapuri Plate	1 sleeve is 125 each, 1 case is 4 sleeves	Make sure that each opened sleeve has 125 plates before you count it “1 sleeve”, then add the remaining sleeves that are not yet open
Khachapuri Box	1 case is 50 each	Divide the total number of boxes by 50 to get the quantity in case. For example, if you have 25 boxes, divide it by 50 (25/50 = 0.5 cases)

How to do inventory: #

Time Frames
1:45 pm – 4:00 pm	The admin team should the inventory person E.g. Inform them to use the inventory worksheet as a guide The inventory person should start counting the low-variable items. The inventory person should copy the counted low variable items to the Skalka Inventory V1 spreadsheet so the admin team can check if the items are counted correctly. The admin team will list the items that need to recount if there are any.
4:00 pm – 7:00 pm	Assist the inventory person in talking or syncing up with the Manager about what are the ingredients that they will use to make fillings/toppings for the day so that they won’t be included in the inventory. The inventory person should start counting the medium variable items. The inventory person should copy the counted medium variable items to the Skalka Inventory V1 spreadsheet so the Admin team can check if the items are counted correctly. The admin team will list the items that need to recount if there are any.
7:00 pm – 7:30 pm	Tell the inventory person to start counting the high-variable items in the inventory worksheet. The inventory person should copy the counted high variable items to the Skalka Inventory V1 spreadsheet The inventory person should submit to the admin team the picture of the inventory worksheet and shift report (from the manager) for approval. The admin team will send a message to the inventory person for the list of items that need to be recounted if there are any. The inventory person will submit it to the Admin team for re-approval