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Restaurant Order Guide Template
One order guide per vendor, with cutoff, delivery days, minimum, pack sizes, prices, and delivery-day pars. The Excel and Google Sheets versions work out each order from the par you choose, round up to whole packs, and check the vendor minimum. Keep par and on-hand counts in the same vendor-pack units.
Vendor header: cutoff time, delivery days, order minimum, how the vendor takes orders
Item and vendor SKU — the vendor’s name for it, so the order reads back without translation
Pack size and $ / pack — you order in vendor packs, and price creep needs a written baseline
Par (early week) and par (weekend) — the same item needs different pars per delivery day
On hand, order, and order $: count on hand in the walk-in, and the spreadsheet fills in the rest
How to use it
Make one copy per vendor and fill in the header once.
List items in shelf order — the sequence you walk the walk-in, freezer, and dry storage — not alphabetically.
Set pars in vendor packs, one column per delivery-day gap. The Friday par covers the weekend; it is not the Monday par. (Compute them properly with the par level calculator.)
Choose the par for this delivery and enter on-hand counts. The spreadsheet subtracts on-hand from that par and rounds up to whole packs; in the CSV, do it by hand. Check open orders before sending so you do not buy the same stock twice.
Update prices from invoices at receiving so creep stays visible.
When the order needs to stay current after you send it, LineNow's restaurant purchasing software keeps supplier replies and changes with the order, then carries that record into receiving. Your team can review what changed before the next person checks in the delivery.
