Catering Template and Forms

Running any business must rely on a set pattern or rules to abide by and follow; it helps to keep the work on the right track.  A catering business which deals only with consumable items like food and drink naturally needs to have a solid model to base their operations.  Catering templates provide exactly that – a defined outline for every aspect of the business to function smoothly and expertly without losses.

People who first ventured into the catering business learned through trials and mistakes and eventually came up with their own basic catering templates.  The guidelines evolved with the changing times and became more functional and suitable for modern day catering services.  The demands and choices of customers have changed rapidly and with it the catering services style of functioning.

Every event or occasion that needs catering, have some basic necessities which must be looked into before making further progress.  Since every catering order is for different occasions, it works best to have a ready made format to work out the requirements of the customer; and a catering template for such an event makes the work easier.  The catering template has it all there in black and white, so you do not miss out on any crucial point.  All you need to do is tick off the correct box as you discuss with your client.

Dave Lipson, who has been a successful restaurateur for the past twenty years or so, has used his vast experience to help out other restaurateurs to achieve equal success.  He has a website called FreeRestaurantForms.com where he gives out catering templates for all parts of the catering business absolutely free.  The site offers catering templates on kitchen inventory, liquor inventory, restaurant business cards, special occasion tickets like New Years Eve or Christmas, and many more such vitally necessary detail formats.  Every occasion has its own catering template as well with complete details of wine, food, people, seating arrangements, buffet style, tables, chairs, costing etc.  Catering templates help you to take care of the basics and give you more time to focus on the extra demands of the customer.

Making A Liquor Inventory Spreadsheet

When you’re in the restaurant business, keeping track of the amount of liquor you purchase with the help of a liquor inventory spreadsheet is very, very important. After all, liquor doesn’t come cheap and you need to ensure that you aren’t being cheated! Moreover, if you’re serious about making a healthy income (read profit!) from your business, this tool is essential.

In fact, don’t limit your inventory to the end of each month. Conduct one at the end of every week. Here is a free liquor inventory form you can use. Now we come to the all-important question. What should you include in your inventory? In other words, how should you go about the entire process of looking for a free liquor inventory spreadsheet?

Components

In a good liquor inventory spreadsheet, you need to include the type of liquor - Whether they fall in the category of spirits or fortified wines or table wines or draught beer or draught lager or bottled beer or even cider. Yep, that’s a whole lot of types of liquor isn’t it? That isn’t all; you need to include all the specific liquor you buy, of each type in your list!

Make sure you don’t mix up the categories! For example, Spirits should include liquor such as Gordon’s Gin, Absolut, Baileys etc. Fortified wines should include Martini Dry, Bristol Cream, Club Classic. Table wines should include Pinot Giorgio, Jacobs Creek and Piesporter.

Draught beer should include Boddingtons and Murphy’s, Draught Lager should contain Stella Artois and Hoegaarden. Bottled Beer can include Smirnoff Ice or Black Ice, Old Speckled Hen and Bacardi Breezer. Cider can have Strongbow and Woodpecker.

Tired after reading all that? Let me tell you, that’s just the beginning! Your inventory is primarily concerned with profit! So you need to put in the prices per bottle as well as prices per shot, or wherever it is applicable, prices per keg and prices per pint. Compare that with the retail prices of the same quantity of liquor, so as to best calculate your profit.

Then you need to put in a record of the number of liquor units purchased during the course of the week. Then you’re all set to get exact figures! Sounds like a daunting task, doesn’t it? Well, it is, but we, at Free Restaurants Forms are here to help you. You can get detailed forms for your liquor inventory spreadsheet all for the grand total of nothing, at our site!

FREE Restaurant Smallwares Inventory Spreadsheet An Easy Way To Keep Track Of Necessary Smallwares

Making sure you have all the proper amount of smallwares in your inventory is important to keep things running smooth. Running out of plates or silverware during the mad rush is never a good thing. There are times when plates get broken, silverware gets mangled by the garbage disposal, and shot glasses just seem to end up missing. Having a spreadsheet to keep a running count of what is in service will make ordering easier, when the time comes. A free restaurant smallwares inventory spreadsheet is one way to keep track of all smallware items and how much it will cost to order new ones.

There is a great spreadsheet, such as this, available on freerestaurantforms.com. A column on the left side of the spreadsheet is filled with many common items found within a restaurant.

This is able to be added to or subtracted from, in order to make it match with your own existing inventory.

Three columns to the right of this list of items include; inventory, cost, and total. When the inventory and cost sections are filled out with the proper number of items needed, as well as the cost of each item, the total a the far right of the sheet fills itself in.

Plenty of blank spaces are available on this free restaurant smallwares inventory spreadsheet. There's no limit to the amount of inventory that can be listed on this sheet. In order to keep totals completely accurate, the totals listed down the right side of the inventory spreadsheet are added up at the bottom of the page. This provides a complete total that will change with each addition or subtraction made to the inventory sheet. Being able to see how much money will be needed when placing an order for new products will enable you to plan a budget around this amount. Ordering new smallwares for your restaurant couldn't be easier.