Concessions / Calculator worksheet
Concession Inventory / Order Estimator
Turn concession stock counts, prices, costs, spoilage, case sizes, and next-event needs into a shopping list and profit summary.
0 items need restock
BoosterTallyPrintable packet
Concession inventory worksheet
Inventory and order list
Concession inventory worksheet
Date not set
Next event: not set
Order estimate$0.00
| Item | Sold | Ending | Gross | Profit | Margin | Suggested order |
|---|---|---|---|---|---|---|
| Item 1 | 0 units | 0 units | $0.00 | $0.00 | No sales yet | 0 units |
| Item | Supplier | Order units | Estimated cost | Lead-time note |
|---|---|---|---|---|
| No suggested restock from the entered counts. | ||||
Prepared by__________
Next event__________
Checked by__________
Review notes
Nothing to flag in this order plan.
Nothing to flag in this order plan.
Same event packet
Other worksheets from the same night.
Example packet
Home game concession restock example
A concession chair closes a Friday stand, checks hot dogs, water, and pretzels, then prints a shopping list for the next game.
- $609.00 gross sales across the three example items.
- $440.23 net profit after entered extra supplies and payment fees.
- $149.52 estimated restock cost with case-rounded order quantities.
Assumptions
What the numbers assume.
- Use item-level counts only. Do not enter buyer names, student data, card details, vendor credentials, or official records.
- Opening plus added units is treated as the available stock for the event.
- If POS sold units are entered, they become the sales count; the inventory-derived count is still shown as a discrepancy warning when it differs.
- Comped and spoiled units are counted in goods used cost because they used inventory even when they did not create revenue.
- Suggested orders are planning estimates. Check storage, expiration, menu changes, and supplier availability before buying.
- Food-safety, permits, taxes, school rules, and treasurer procedures stay outside this calculator.
Formula notes
How the totals are calculated.
- Available units = opening units + added units.
- Inventory sold units = available units - ending units - comped/spoiled units, clamped to zero when counts do not line up.
- Sales units use POS sold units when entered; otherwise they use inventory-derived sold units.
- Gross sales = sales units x sale price. Goods used cost = (sales units + comped/spoiled units) x unit cost.
- Net profit = gross sales - goods used cost - extra supply cost - payment and card-reader fees.
- Suggested order units = next-event need plus buffer plus target on-hand units minus ending units, rounded up to full case packs when a case size is entered.
Sources and local checks
Where to check the rules behind this worksheet
These references help set the worksheet's boundaries. Your current school, district, PTO/PTA, booster, treasurer, bank, and local procedures still come first.
- Local school, PTA/PTO, booster, district, bank, and food-safety procedures : Local rules and treasurer procedures are the source of truth.
- PTO Today free printables and templates
- Local school and food-handling requirements : Food safety and permits are local decisions, not calculator outputs.
FAQ
Questions that come up
Yes. Enter your counts, prices, costs, spoilage, case sizes, and next-event needs, then print the shopping packet or export CSV and backup files.
Use whichever source your concession chair trusts more. If you enter POS sold units, the tool uses them for sales and flags any difference from the inventory-derived count so you can review it.
No. It is a planning worksheet for counts, profit, and restocking. Follow your school, district, food-safety, treasurer, vendor, and local rules outside this tool.
Do not enter student private information, buyer names, card details, bank information, vendor credentials, tax IDs, donor private contacts, or official login details.
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