Inventory · 5 min de lectura
Restaurant reorder point formula: a practical starting rule
A simple English method for combining daily usage, supplier lead time, and safety stock before the next order.
Keep the unit consistent
Choose one unit for each ingredient and use it in purchases, issues, and counts. A reorder formula cannot correct a mismatch between cases, kilograms, and portions.
Start with a visible formula
A practical starting point is reorder point = average daily usage multiplied by supplier lead time plus safety stock. Treat it as an operating hypothesis and update it when demand or delivery time changes.
- Use recorded issues to estimate usage.
- Measure actual supplier lead time.
- Add more safety stock only when the service risk justifies it.
Connect the alert to an owner
Record the item, current quantity, reorder point, order quantity, supplier, and expected arrival. The formula is useful only when the alert becomes a documented decision.