Restaurant Operations Hub
Independent restaurants and small restaurant groups
Dishes with food cost, inventory with par levels, suppliers, orders and shifts.
Use this templateRestaurant Operations Hub
Run the restaurant from one page: every dish with its food cost, the inventory counted against par, suppliers and their order days, purchase orders on the way, and the shifts this week. Start with the Dashboard, order whatever the Order? column flags, and review any dish marked High cost.
Dashboard
Costing a dish
Weekly inventory count
Ordering routine
Opening and closing checklists
Suppliers
The vendors the restaurant orders from, with order days and lead times.
| Supplier | Supplies | Order by | Lead time (days) | Delivery floor (USD) | Phone | |
|---|---|---|---|---|---|---|
| Greenledge Farms | 1 | $150 | orders@greenledgefarms.net | (401) 555-0181 | ||
| Narragansett Fish Co. | 1 | $300 | sales@narrfish.net | (401) 555-0182 | ||
| Hollis Ridge Butchers | 2 | $250 | orders@hollisridge.net | (401) 555-0183 | ||
| Blue Pasture Dairy | 2 | $120 | route@bluepasture.net | (401) 555-0184 | ||
| Anchor Dry Goods | 3 | $400 | orders@anchordry.net | (401) 555-0185 | ||
| Lantern Beverage | 2 | $500 | bar@lanternbev.net | (401) 555-0186 | ||
| Tidy Supply Co. | 3 | $200 | hello@tidysupply.net | (401) 555-0187 |
Inventory
Everything counted in the walk-in and storeroom, with par levels.
| Ingredient | Category | Counted in | On hand | Par level | Cost per unit (USD) | Last counted |
|---|---|---|---|---|---|---|
| Heirloom tomatoes | lb | 14 | 20 | $4.20 | Oct 17, 2026 | |
| Baby kale | lb | 6 | 10 | $5.50 | Oct 17, 2026 | |
| Lemons | case | 2 | 3 | $38 | Oct 17, 2026 | |
| Striped bass fillet | lb | 9 | 18 | $17.50 | Oct 17, 2026 | |
| Littleneck clams | dozen | 6 | 10 | $9 | Oct 17, 2026 | |
| Pork shoulder | lb | 30 | 30 | $4.80 | Oct 17, 2026 | |
| Hanger steak | lb | 12 | 16 | $13.50 | Oct 17, 2026 | |
| Butter, unsalted | lb | 20 | 24 | $4.10 | Oct 16, 2026 |
Dishes
Every dish with its price, plate cost and food cost percentage.
| Dish | Status | Course | Menu price (USD) | Plate cost (USD) | Sold last week | Last costed |
|---|---|---|---|---|---|---|
| Heirloom tomato salad | On menu | $14 | $3.40 | 85 | Oct 4, 2026 | |
| Littleneck clams, white wine | On menu | $17 | $5.90 | 64 | Oct 4, 2026 | |
| Pan-roasted striped bass | On menu | $34 | $12.90 | 92 | Oct 4, 2026 | |
| Hanger steak, herb butter | On menu | $32 | $12.40 | 118 | Oct 4, 2026 | |
| Slow pork shoulder | On menu | $26 | $7.70 | 74 | Oct 4, 2026 | |
| Mushroom arborio | On menu | $24 | $5.60 | 61 | Oct 4, 2026 | |
| Lemon pot de creme | On menu | $11 | $2.50 | 70 | Sep 18, 2026 | |
| Charred greens | On menu | $9 | $2.90 | 88 | Oct 4, 2026 |
Orders
Purchase orders sent to suppliers, with expected delivery.
| Order | Status | Ordered | Delivery expected | Received on | Order total (USD) | Supplier |
|---|---|---|---|---|---|---|
| Produce for midweek | Sent | Oct 17, 2026 | Oct 19, 2026 | — | $385 | Greenledge Farms |
| Fish for the weekend | Draft | — | Oct 16, 2026 | — | $690 | Narragansett Fish Co. |
| Meat for the week | Received | Oct 14, 2026 | Oct 16, 2026 | Oct 16, 2026 | $840 | Hollis Ridge Butchers |
| Dairy and eggs | Sent | Oct 16, 2026 | Oct 18, 2026 | — | $410 | Blue Pasture Dairy |
| Dry goods restock | Draft | — | Oct 23, 2026 | — | $1,120 | Anchor Dry Goods |
| Bar order, spirits | Sent | Oct 16, 2026 | Oct 20, 2026 | — | $1,680 | Lantern Beverage |
| Paper and cleaning | Received | Oct 11, 2026 | Oct 14, 2026 | Oct 14, 2026 | $320 | Tidy Supply Co. |
| Produce for brunch | Received | Oct 12, 2026 | Oct 13, 2026 | Oct 13, 2026 | $275 | Greenledge Farms |
Shifts
Who is working when, by role.
| Shift | Status | Role | Date | Hours | Person | Added |
|---|---|---|---|---|---|---|
| Friday dinner line | Scheduled | Oct 16, 2026 | 9 | Rashid Okafor | — | |
| Friday dinner floor lead | Scheduled | Oct 16, 2026 | 8 | Mirabel Santos | — | |
| Friday bar | Scheduled | Oct 16, 2026 | 8 | Gunnar Lindahl | — | |
| Saturday brunch line | Scheduled | Oct 17, 2026 | 7 | Rashid Okafor | — | |
| Saturday dinner floor lead | Scheduled | Oct 17, 2026 | 8 | Mirabel Santos | — | |
| Tuesday prep and ordering | Scheduled | Oct 13, 2026 | 8 | Rashid Okafor | — | |
| Thursday close and counts | Scheduled | Oct 15, 2026 | 7 | Ottilie Brennan | — | |
| Last Friday dinner line | Worked | Oct 13, 2026 | 9 | Rashid Okafor | — |
Costs, stock and supply at a glance.
| Dish | Status | Course | Menu price (USD) | Plate cost (USD) | Sold last week | Last costed |
|---|---|---|---|---|---|---|
| Heirloom tomato salad | On menu | $14 | $3.40 | 85 | Oct 4, 2026 | |
| Littleneck clams, white wine | On menu | $17 | $5.90 | 64 | Oct 4, 2026 | |
| Pan-roasted striped bass | On menu | $34 | $12.90 | 92 | Oct 4, 2026 | |
| Hanger steak, herb butter | On menu | $32 | $12.40 | 118 | Oct 4, 2026 | |
| Slow pork shoulder | On menu | $26 | $7.70 | 74 | Oct 4, 2026 | |
| Mushroom arborio | On menu | $24 | $5.60 | 61 | Oct 4, 2026 | |
| Lemon pot de creme | On menu | $11 | $2.50 | 70 | Sep 18, 2026 | |
| Charred greens | On menu | $9 | $2.90 | 88 | Oct 4, 2026 |
| Dish | Status | Course | Menu price (USD) | Plate cost (USD) | Sold last week | Last costed |
|---|---|---|---|---|---|---|
| Heirloom tomato salad | On menu | $14 | $3.40 | 85 | Oct 4, 2026 | |
| Littleneck clams, white wine | On menu | $17 | $5.90 | 64 | Oct 4, 2026 | |
| Pan-roasted striped bass | On menu | $34 | $12.90 | 92 | Oct 4, 2026 | |
| Hanger steak, herb butter | On menu | $32 | $12.40 | 118 | Oct 4, 2026 | |
| Slow pork shoulder | On menu | $26 | $7.70 | 74 | Oct 4, 2026 | |
| Mushroom arborio | On menu | $24 | $5.60 | 61 | Oct 4, 2026 | |
| Lemon pot de creme | On menu | $11 | $2.50 | 70 | Sep 18, 2026 | |
| Charred greens | On menu | $9 | $2.90 | 88 | Oct 4, 2026 |
| Ingredient | Category | Counted in | On hand | Par level | Cost per unit (USD) | Last counted |
|---|---|---|---|---|---|---|
| Heirloom tomatoes | lb | 14 | 20 | $4.20 | Oct 17, 2026 | |
| Baby kale | lb | 6 | 10 | $5.50 | Oct 17, 2026 | |
| Lemons | case | 2 | 3 | $38 | Oct 17, 2026 | |
| Striped bass fillet | lb | 9 | 18 | $17.50 | Oct 17, 2026 | |
| Littleneck clams | dozen | 6 | 10 | $9 | Oct 17, 2026 | |
| Pork shoulder | lb | 30 | 30 | $4.80 | Oct 17, 2026 | |
| Hanger steak | lb | 12 | 16 | $13.50 | Oct 17, 2026 | |
| Butter, unsalted | lb | 20 | 24 | $4.10 | Oct 16, 2026 |
| Order | Status | Ordered | Delivery expected | Received on | Order total (USD) | Supplier |
|---|---|---|---|---|---|---|
| Produce for midweek | Sent | Oct 17, 2026 | Oct 19, 2026 | — | $385 | Greenledge Farms |
| Fish for the weekend | Draft | — | Oct 16, 2026 | — | $690 | Narragansett Fish Co. |
| Meat for the week | Received | Oct 14, 2026 | Oct 16, 2026 | Oct 16, 2026 | $840 | Hollis Ridge Butchers |
| Dairy and eggs | Sent | Oct 16, 2026 | Oct 18, 2026 | — | $410 | Blue Pasture Dairy |
| Dry goods restock | Draft | — | Oct 23, 2026 | — | $1,120 | Anchor Dry Goods |
| Bar order, spirits | Sent | Oct 16, 2026 | Oct 20, 2026 | — | $1,680 | Lantern Beverage |
| Paper and cleaning | Received | Oct 11, 2026 | Oct 14, 2026 | Oct 14, 2026 | $320 | Tidy Supply Co. |
| Produce for brunch | Received | Oct 12, 2026 | Oct 13, 2026 | Oct 13, 2026 | $275 | Greenledge Farms |
Counted in the last 7 days
| Ingredient | Category | Counted in | On hand | Par level | Cost per unit (USD) | Last counted |
|---|---|---|---|---|---|---|
| Heirloom tomatoes | lb | 14 | 20 | $4.20 | Oct 17, 2026 | |
| Baby kale | lb | 6 | 10 | $5.50 | Oct 17, 2026 | |
| Lemons | case | 2 | 3 | $38 | Oct 17, 2026 | |
| Striped bass fillet | lb | 9 | 18 | $17.50 | Oct 17, 2026 | |
| Littleneck clams | dozen | 6 | 10 | $9 | Oct 17, 2026 | |
| Pork shoulder | lb | 30 | 30 | $4.80 | Oct 17, 2026 | |
| Hanger steak | lb | 12 | 16 | $13.50 | Oct 17, 2026 | |
| Butter, unsalted | lb | 20 | 24 | $4.10 | Oct 16, 2026 |
Deliveries due soon
| Order | Status | Ordered | Delivery expected | Received on | Order total (USD) | Supplier |
|---|---|---|---|---|---|---|
| Produce for midweek | Sent | Oct 17, 2026 | Oct 19, 2026 | — | $385 | Greenledge Farms |
| Fish for the weekend | Draft | — | Oct 16, 2026 | — | $690 | Narragansett Fish Co. |
| Meat for the week | Received | Oct 14, 2026 | Oct 16, 2026 | Oct 16, 2026 | $840 | Hollis Ridge Butchers |
| Dairy and eggs | Sent | Oct 16, 2026 | Oct 18, 2026 | — | $410 | Blue Pasture Dairy |
| Dry goods restock | Draft | — | Oct 23, 2026 | — | $1,120 | Anchor Dry Goods |
| Bar order, spirits | Sent | Oct 16, 2026 | Oct 20, 2026 | — | $1,680 | Lantern Beverage |
| Paper and cleaning | Received | Oct 11, 2026 | Oct 14, 2026 | Oct 14, 2026 | $320 | Tidy Supply Co. |
| Produce for brunch | Received | Oct 12, 2026 | Oct 13, 2026 | Oct 13, 2026 | $275 | Greenledge Farms |
Dishes on the menu
| Dish | Status | Course | Menu price (USD) | Plate cost (USD) | Sold last week | Last costed |
|---|---|---|---|---|---|---|
| Heirloom tomato salad | On menu | $14 | $3.40 | 85 | Oct 4, 2026 | |
| Littleneck clams, white wine | On menu | $17 | $5.90 | 64 | Oct 4, 2026 | |
| Pan-roasted striped bass | On menu | $34 | $12.90 | 92 | Oct 4, 2026 | |
| Hanger steak, herb butter | On menu | $32 | $12.40 | 118 | Oct 4, 2026 | |
| Slow pork shoulder | On menu | $26 | $7.70 | 74 | Oct 4, 2026 | |
| Mushroom arborio | On menu | $24 | $5.60 | 61 | Oct 4, 2026 | |
| Lemon pot de creme | On menu | $11 | $2.50 | 70 | Sep 18, 2026 | |
| Charred greens | On menu | $9 | $2.90 | 88 | Oct 4, 2026 |
How to read the numbers
A plate cost is a number you keep current. Prices move; costs drift.
Steps
List every ingredient in the recipe, including oil, salt, garnish and cooking loss.
Multiply each by its cost per unit from Inventory.
Add them up; enter the total as the plate cost.
Read Food cost (%) and the Cost check.
Reading the result
Keep it current
Recost every dish when a supplier raises a price, and at least once a quarter. Update the Last costed date.
The count
Count at the same time each week, after close.
Count by location: walk-in, dry storage, bar, then paper goods.
Enter On hand and Last counted for each ingredient.
Look at the Order? column; anything marked Order goes on the next supplier list.
Rules
First in, first out: label dates, rotate stock.
Record waste and spills during service, not only at the count.
Par levels
Set par from actual use plus a small buffer for the delivery lead time. Adjust after holidays and seasonal changes.
Weekly rhythm
Placing an order
Open the Inventory table, read the Order? column and group the flagged items by supplier.
Create an order for each supplier with the lines and a delivery date.
Check the delivery floor on the supplier row before sending.
After the delivery, check against the invoice and press Log delivery.
Short deliveries
Note any shortage on the order and on the supplier's notes. Three problems in a month is a reason to change suppliers.
Opening
Walk-in temperatures logged
Prep list read at line-up
Stations stocked and sanitizer buckets set
Reservations and allergy notes reviewed
Closing
Leftovers labelled and dated
Prep list for tomorrow written
Stock counts updated for anything low
Equipment off, doors locked, alarm set
Small checklists done every day prevent the large problems you cannot afford.
What's inside
6 tables · 17 views · 1 form · 1 row action · 1 agent6 pages
- Restaurant Operations Hub
- Dashboard
- Costing a dish
- Weekly inventory count
- Ordering routine
- Opening and closing checklists
5 tables
- Suppliers2 views · 7 sample rows
- Inventory2 views · 15 sample rows
- Dishes2 views · 11 sample rows
- Orders6 views · 8 sample rows
- Shifts5 views · 10 sample rows
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