Catering Inventory: List, Template and Control
By mise · Updated September 29, 2026
Quick answer: catering inventory tracks food, beverages, disposables and equipment per event: count what goes out, count what comes back, and the difference is what the event consumed.
Every event is its own inventory. Without counting what comes back, leftovers and lost equipment never show up.
What to count in a catering business
| Category | What it includes | How often |
|---|---|---|
| Food | Proteins, sides, desserts | Per event |
| Beverages | Bottles, cans, mixers | Per event |
| Disposables | Plates, cups, napkins | Monthly |
| Equipment | Chafers, trays, linens | Per event |
Step by step
- Pack list per event.
- Count out.
- Count back.
- Log leftovers and losses.
Mistakes that throw the count off
- Leftovers eaten by staff without logging.
- Equipment left at venues.
- Open bottles not counted back.
How mise helps
Scan the barcode with your phone camera or snap a photo of the label; mise's AI finds the product and categorizes it with name, brand, category, photo and price. Each event can be counted on its own; equipment can live in a separate location. Every count is saved with a date and a name, par levels warn you before you run out, and you see shrinkage and food cost for the period without building a spreadsheet.
Scan the barcode or snap a photo: mise's AI finds the product and categorizes it. 7-day free trial, then US$33 a month (£26 in the UK).
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Frequently asked questions
How do I track catering equipment?
As a separate location: count out and back per event.
Is there an inventory template?
Yes: item, unit, par, count and variance. With mise you count by scanning and export to Excel or PDF.
How much does mise cost?
A 7-day free trial, then US$33 a month per location (£26 in the UK).