Description

Most restaurants find out about labor and inventory problems too late. Payroll comes in high after the money is already spent. The walk-in is full of produce nobody needed, while the top seller ran out on Saturday. Overtime happened because of a shift swap nobody tracked. Credits for short deliveries never showed up, and nobody noticed.

These aren’t effort problems. They’re system problems. The schedule gets copied from last week, and the order gets placed by glancing at the shelf.

This bundle replaces both habits with simple weekly routines. Forecast your sales, staff to them, and check what the schedule will cost before you post it. Count in shelf order, order the difference between par and what’s on hand, and check every delivery before the driver leaves.

What’s included:

Labor Cost & Scheduling Planner (13 pages + spreadsheet)
Staff roster and labor targets, a four-week sales forecast, a staffing guide by sales level, a weekly schedule, a schedule cost check you run before posting, a daily labor check with a cut order decided in advance, a prime cost summary, and a time-off and overtime watch. The spreadsheet calculates hours and wages from start and end times, projected labor % by day, overtime warnings, and weekly prime cost.

Inventory & Ordering System (13 pages + spreadsheet)
A storage map and count order, count sheets for every storage area, a par level builder, an order guide for each vendor, a vendor list and delivery schedule, a receiving checklist and log, and a monthly inventory summary. The spreadsheet turns your count into order quantities in cases or bags, builds a ready-to-send order list for each vendor, checks vendor minimums, and tracks credits owed.

How they work together:

Food and labor together make up prime cost, the number that decides whether a week made money. The Labor Planner tracks the labor side and closes out prime cost every week. The Inventory System gives you the month-end inventory numbers that show what your food actually cost. Run both, and you know where the money went every week, not just at tax time.

Built for the way restaurants actually run:

• Printable PDFs, US Letter size, in black and white
• Spreadsheets work in Excel and Google Sheets
• Uses the sales reports from your POS, your payroll numbers, and your supplier invoices
• No theory and no filler, just who to schedule, what to order, and what it all costs

Who it’s for: owners and managers of independent restaurants, cafes, bars, and food trucks who want labor and inventory under control before payroll and invoices arrive, not after.

Bought separately: Labor Cost & Scheduling Planner ($37) + Inventory & Ordering System ($37) = $74. Bundle price: $57.

Instant digital download: two PDFs and two spreadsheets (.xlsx). The printable pages are not fillable forms. The inventory spreadsheet’s vendor order list needs Excel 2019 or later, Microsoft 365, or Google Sheets; all other tabs work in any recent version of Excel. Overtime, break, and scheduling rules vary by state and city. This bundle flags hours against the overtime line you set, but it is not legal or payroll advice.