Make a spreadsheet in Microsoft Excel or a similar program of all inventory that you keep at the coffee shop. Include in this spreadsheet a list of anything that you have to order.
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Step 2

Differentiate between perishable and non-perishable items. Your coffee cups will last as long as you keep them away from dust (and don't break them), but muffins will spoil in a few days. Break down the spreadsheet based on the frequency you need to order and each item's shelf life. If you get discounts based on bulk, create a column to note that as well.
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Step 3

Add a row called Date where you can keep the dates that you take inventory. In each date's column, place the amount of stock you have currently in stock that day.
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Step 4

Determine who does the inventory. You can incorporate it into a certain shift each day. The shift that's the least busy, like the night shift, is good to assign the inventory duties. You can also decide to do it yourself.
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Step 5

Set a schedule for when to count each item. Pastries should be counted daily. Counting frequency for cups and lids will depend on how much you order, your storage capacity and how much business you get each week.