Template

Inventory Shrink Root‑Cause Investigation Template

A guided, evidence-focused investigation form that helps teams select samples, interview staff, walk through processes, cross-check data (sales, receiving, production, POS), identify likely root causes, and capture short- and medium-term corrective actions with owners and due dates. Designed to be used on-shift or after a full-count event and to save investigation records for follow-up and continuous improvement.

Interactive Tool

Inventory Shrink Root‑Cause Investigation

This interactive template guides a focused investigation into inventory variance. Use it to record sample selection, observations from process walkthroughs, interview notes, data cross-checks, likely root causes, and prioritized corrective actions. Aim for evidence (photos, logs, timestamps) wherever possible and assign owners and due dates for follow-up.

Enter the store/warehouse/location name.
YYYY-MM-DD or local date format.
Person completing this form.
E.g. Dinner shift, Week of 2026-06-01 to 2026-06-07.
Specific SKU, recipe ingredient, or category being investigated.
How were sample items chosen? Choose the most appropriate.
List SKUs, lot numbers, or storage locations included in this investigation.
Quantity according to inventory system or last closed count.
Enter the physical count recorded during the investigation.
Calculate and enter the variance value. Use negative values for overages.
Compare POS sales for the period with inventory usage expectations.
Describe specific mismatches (e.g., sales lower than expected vs recorded production).
Look for short deliveries, incorrect invoices, or receiving not logged.
Document invoice numbers, delivery times, receiver name, and issues.
Check prep yields, recipe adherence, portioning, and production logs.
Note deviations from recipes, over-portioning, scrap, prep yields, or undocumented transfers.
Select roles you interviewed during the investigation.
Capture what staff said about processes, recent events, or unusual shifts.
Are deliveries checked against invoices, weights, and quality?
1.0 10.0
Are items labeled, dated, and rotated properly?
1.0 10.0
Are temperature logs complete and within acceptable ranges?
1.0 10.0
Is portioning consistent and are recipes followed?
1.0 10.0
Are transfers between shifts/locations logged and approved?
1.0 10.0
Is waste logged and investigated?
1.0 10.0
Was the counting procedure followed (blind counts, counters, reconciliation)?
1.0 10.0
Choose causes suggested by evidence and observations.
Quick actions to reduce ongoing loss.
Process changes, training, or system fixes to implement in the coming weeks.
A clear, specific action to address a root cause.
Person responsible for completing this action.
YYYY-MM-DD or local date format.
Add a second prioritized action.
Record references to photos, CCTV times, invoices, or other evidence (store IDs or file names).
When the investigator or owner will verify correction.
Person who will verify completed actions.
A concise summary of findings, causes, and the single most important next step to prevent recurrence.
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