Pre-Opening F&B Inventory Checklists and Cost Control SOPs

Food & Beverage operations are one of the highest revenue-generating yet cost-sensitive departments in any hotel or restaurant. During the pre-opening phase, having structured F&B inventory checklists and strong cost control SOPs is essential to ensure smooth operations, prevent wastage, and achieve targeted profitability from day one.

we are explains complete pre-opening F&B inventory planning and step-by-step cost control SOPs for hotels, restaurants, cafés, and banquet operations.

1. Importance of Pre-Opening F&B Inventory Planning

Proper F&B inventory planning helps to:

✔ Avoid over-stocking and dead inventory

✔ Ensure uninterrupted service during opening days

✔ Standardize procurement and storage

✔ Control food cost and beverage cost

✔ Improve audit readiness and accountability

2. Pre-Opening F&B Inventory Checklist – Category Wise

A. Kitchen Equipment & Smallware Inventory

Major Equipment (as per menu & layout)

• Cooking ranges

• Ovens (combi / convection)

• Refrigerators & deep freezers

• Exhaust & hood systems

• Dishwashers

• Bain-marie & hot plates

Smallwares

• Cooking vessels & pans

• Ladles, spatulas, skimmers

• Knives & cutting boards

• Measuring cups & spoons

• Storage containers (GN pans)

B. Crockery, Cutlery & Glassware Inventory

• Dinner plates, side plates

• Soup bowls & cups

• Dessert plates

• Serving platters

• Dinner spoons, forks, knives

• Dessert & soup spoons

• Water glasses, wine glasses

• Coffee mugs & tea cups

(Quantities based on seating capacity × par stock)

C. Bar Inventory (If Applicable)

• Bar counters & back bar equipment

• Ice machines

• Cocktail shakers & bar tools

• Spirit, wine & beer glassware

• Pourers, jiggers & strainers

D. Raw Material & Opening Stock

Dry Stores

• Rice, flour, sugar, pulses

• Spices & seasonings

• Cooking oils

• Canned & packaged items

Perishables

• Vegetables & fruits

• Dairy products

• Meat, poultry & seafood

Beverages

• Tea, coffee, juices

• Soft drinks

• Mineral water

E. Cleaning & Stewarding Supplies

• Dishwashing chemicals

• Cleaning brushes & scrubbers

• Garbage bins & liners

• Hand gloves & safety gear

3. Pre-Opening Inventory Documentation Checklist

✔ Item master list

✔ Approved vendor list

✔ Purchase order formats

✔ GRN (Goods Received Note) formats

✔ Store issue & return slips

✔ Stock registers (manual / digital)

4. Cost Control SOPs – Step-by-Step

SOP 1: Standard Purchase Procedure

• Approved requisition only

• Minimum 2–3 vendor quotations

• Brand-approved specifications

• Authorized signatories

SOP 2: Receiving & Quality Control

• Verify quantity vs PO

• Check quality & expiry dates

• Record in GRN register

• Reject sub-standard items

SOP 3: Storage & Stock Rotation

• FIFO (First In, First Out)

• FEFO for perishables

• Temperature logs maintained

• Separate dry, chilled & frozen storage

SOP 4: Issuing & Consumption Control

• Daily kitchen indent system

• Authorized issue from store

• Portion control standards

• Recipe cards followed strictly

SOP 5: Food Cost & Beverage Cost Monitoring

• Daily consumption reports

• Weekly stock verification

• Monthly physical inventory

• Variance analysis & corrective action

SOP 6: Waste & Spoilage Control

• Waste recording formats

• Yield testing for meats & vegetables

• Staff training on handling

• Menu engineering reviews

5. Opening Week F&B Control Checklist

✔ Opening stock quantity approved

✔ Price lists updated in POS

✔ Recipe costing finalized

✔ Staff trained on SOPs

✔ Vendors on standby

✔ Emergency stock buffer maintained

6. Key Performance Indicators (KPIs)

• Food cost %

• Beverage cost %

• Wastage %

• Inventory turnover ratio

• Vendor delivery compliance

7. Common Pre-Opening Mistakes to Avoid

❌ Overbuying opening stock

❌ No recipe costing before opening

❌ Untrained staff handling inventory

❌ No stock verification process

❌ Lack of vendor contracts

8. Benefits of Strong F&B Cost Control SOPs

✔ Improved profitability

✔ Reduced pilferage & wastage

✔ Consistent food quality

✔ Better vendor management

✔ Audit-ready operations

Effective pre-opening F&B inventory checklists combined with robust cost control SOPs ensure operational discipline and financial stability from the very first day of operations. Structured planning, documentation, and staff training are key to achieving sustainable F&B success.

At County Park & Suites, we specialize in:

• Pre-opening F&B setup & audits

• Inventory planning & costing systems

• Vendor finalization & contracts

• Cost control SOP development

• Staff training & mock drills