Inventory · 5 min de lectura
Restaurant reorder point: turn usage and lead time into an order line
A practical English guide to setting a visible reorder point without hiding unit, supplier, or safety-stock assumptions.
Start with one stable unit
A reorder point works only when daily usage, purchases, counts, and safety stock use the same unit. Keep cases, kilograms, portions, or bottles from being mixed without a documented conversion.
- Use recorded issues to estimate daily usage.
- Keep the count timing consistent.
- Record partial packages and yield assumptions.
Use the lead-time formula
A practical starting rule is reorder point = average daily usage multiplied by supplier lead time plus safety stock. It is a working line, not a guarantee that a supplier will arrive on time.
Connect the line to a decision
Compare current stock plus confirmed on-order units with the reorder point. When the available quantity is below the line, record the item, order quantity, supplier, expected arrival, and owner before the next service.
- Review supplier variability and minimum order quantities.
- Increase safety stock only when the service risk supports it.
- Update the rule when demand or delivery time changes.