Normal Inventory Used Per Week + Safety Net for Stock = Par Level Similarly, when you set a standard for the level of stock you want at any point of the day, it is called the ‘par level’. What does par level mean?Īs restaurant owners, you want everything at your restaurant to be ‘up to par’, it’s a standard you’ve set whether for food quality or staff performance. They put into account the regular stock usage and any other emergency stock requirement to plan when and how much to order. In this method, restaurant owners establish a minimum level of inventory required at any particular period of time. Par inventory is a method of restaurant inventory management. We’ll take you through setting up a par inventory system using spreadsheets for your restaurant. Luckily, in this post, we’re talking about the most basic method of inventory management i.e par inventory. Pen and paper methods can lead to errors and hours of time wasted Point to note: it is not a task to ignore as well. But if you work for growth, and diversify your menu or outlets, it is no simple task. Well, it can be fun when you have 1 outlet and 10 items to offer. How many of you believe that inventory management is simple arithmetic?
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