Week 4 · October 12–16

Menu Item Inventory

Count what is physically on hand for each menu ingredient. Save entered counts as you go, then submit when every item is counted. Verified pound counts reduce pound-based ordering; other units need a verified conversion.

Center and chef

CenterAssigned chefMenu weekSearch

0Menu lines

0Counted

0Still needed

Your counts stay in a draft until you save or submit.

For each line:Enter the usable quantity on hand in the listed unit, enter whole unopened packages if known, then check “Counted and confirmed.” If none is available, enter 0.

I counted every menu item for this center.The amounts reflect usable stock physically present today.

Save Entered Counts sends completed lines. Submit Inventory confirms the full center count.