Coffee shop inventory: what to count and how
By mise · Updated September 29, 2026
Quick answer: a coffee shop inventory list covers coffee beans, milk and alternatives, syrups and sauces, tea, bakery and food, cups, lids and sleeves, and cleaning supplies. Count milk and pastries daily, everything else weekly; set par levels by day of the week; and track cost per cup and waste to keep cost of goods around 25–32%.
A café lives on small margins spread over hundreds of cups a day. The inventory that matters is short — beans, milk, cups, pastries — but it has to be counted often.
Coffee shop inventory list
| Category | Items | Count |
|---|---|---|
| Coffee | Beans by blend and decaf, cold brew concentrate | Weekly (bags, lb or kg) |
| Dairy & alternatives | Whole, skim, oat, almond, soy, cream | Daily |
| Syrups & sauces | Vanilla, caramel, chocolate, seasonal | Weekly |
| Tea & other drinks | Tea bags, matcha, chai, bottled drinks | Weekly |
| Bakery & food | Pastries, sandwiches, snacks | Daily (with waste) |
| Disposables | Cups by size, lids, sleeves, straws, napkins, bags | Weekly |
| Cleaning | Espresso machine cleaner, sanitizer | Monthly |
Cost per cup
Cups and lids are often forgotten in cost per cup, and at volume they add up to more than the syrup.
Par levels for a café
Milk and pastries depend on the day: Saturday is not Tuesday. Set pars by day of the week from real sales, and log what gets thrown out at close — the waste log is the fastest way to lower pastry waste.
With mise you count by scanning: milk cartons, syrups, bags of beans and packaged snacks come up by barcode — the mise AI finds them from the barcode or a photo — and only fresh items are added once by name.
Point the camera and the product comes up complete: name, brand, category, size and photo — the mise AI finds it from the barcode or a photo. 7-day free trial, no card.
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Frequently asked questions
What inventory does a coffee shop need?
Coffee beans, milk and alternatives, syrups, tea, bakery and food, disposables (cups, lids, sleeves) and cleaning supplies.
How often should a café count inventory?
Milk and fresh food daily; beans, syrups and disposables weekly; the full inventory at least monthly for cost of goods.
What is a good cost of goods for a coffee shop?
Around 25–32% of sales, with drinks usually lower and food higher.