Add your stock-on-hand items to see total inventory value, then compare it against your monthly cost of goods sold to see how efficiently stock is turning over.
Inventory items
| Item | Qty on hand | Unit cost ($) | Line value |
|---|
Optional: turnover context
Results
Inventory turnover tells you how many times your stock is used and replaced across a month — a low number usually means cash is tied up in stock sitting on shelves longer than it needs to, while a very high number can mean you're at risk of running short between deliveries. Days of inventory on hand converts that into a more intuitive number: roughly how many days of trading your current stock would cover at your normal usage rate. Most well-run kitchens carry somewhere between 4 and 10 days of inventory depending on delivery frequency and perishability — dry goods and bar stock can run higher, fresh produce and seafood should run much lower. See our par level calculator for setting the right ongoing stock target once you know where you currently stand.
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Weekly for high-value or fast-moving categories (protein, seafood, alcohol) and at least monthly for everything else. More frequent stocktakes catch variance and shrinkage faster, which matters more the higher the value of the category.
There's no single right answer, but as a rough guide, most full-service restaurants turn food inventory somewhere between 4 and 8 times per month. Turnover well below that suggests overstocking or slow-moving items; turnover well above it can mean you're operating with too little buffer.
Always at cost — what you paid for it, not what it will sell for. Valuing inventory at menu price overstates the asset and distorts both this calculation and your broader P&L.