Kitchen Inventory List: Template and Routine
By mise · Updated September 29, 2026
Quick answer: a kitchen inventory is organized by storage area (walk-in, freezer, dry storage, line) and counted weekly at the same time before service. It is valued at purchase cost and feeds your actual food cost.
A kitchen has three storage areas at different temperatures and products that change every day. The counting order is what makes it fast.
What to count in a commercial kitchen
| Category | What it includes | How often |
|---|---|---|
| Walk-in | Proteins, dairy, produce | Weekly (proteins daily) |
| Freezer | Proteins, fries, desserts | Weekly |
| Dry storage | Oils, flour, canned, spices | Weekly |
| Line | Prep for service | At close |
Step by step
- Count in the same order: freezer, walk-in, dry.
- Use the purchase unit (lb, case).
- Value at the last purchase price.
- Calculate food cost for the period.
Mistakes that throw the count off
- Prepped items (sauces, stocks) left unvalued.
- Mixed units.
- Deliveries counted twice.
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. Scan packaged items and add fresh and prepped items to your own list. 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
What do I count first?
Frozen and expensive items: proteins, seafood, alcohol.
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).