A practical starting point
Your inventory list, in one useful template.
Download a spreadsheet with the fields KitchenInvy uses for items, counts, suppliers, costs, and par levels. Use it for your first stocktake or prepare an app import.
No email, account, or payment required to download. Open in Excel or import into a compatible spreadsheet app.
Make it your own before using it.
The Inventory Import sheet starts blank. A separate Example - do not import sheet explains the fields; its sample values are not real stock or recommended costs.
- 1. Keep the column headingsAdd your rows to the Inventory Import sheet. Use one row for each item, brand, and storage location. The workbook includes a list of supported count and measurement units.
- 2. Count what is actually thereEnter physical quantities, your supplier costs, and your own par targets. Do not copy the example into your starting inventory.
- 3. Review, then importUse an XLSX file up to 1 MB with no more than 500 inventory rows. Split larger files or ask for setup help. New records can be added; existing matching items or barcode conflicts are skipped, not overwritten.
Included columns
- Item Name
- Brand
- Category
- Supplier
- Storage Location
- Current Quantity
- Count Unit
- Cost For One
- Par Level
- Amount In One Count
- Measurement Unit For Packaged Amount
- Barcode
- Notes
Keep costs and quantities in their matching units. For example, the cost of one case should be paired with a count unit of case—not a single cup.
Ask about import or setup help →Entirely optional
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