Inventory · 4 min de lectura
Weekly restaurant inventory: a simple reorder rule
An English checklist for reviewing critical items, supplier lead time, and safety stock without over-ordering.
Start with critical items
List the ingredients that can interrupt service or materially change food cost. Do not begin with every item: a short list makes the weekly review repeatable.
Use a visible rule
A practical starting point is average daily usage multiplied by supplier lead time, plus a safety stock buffer. Review the assumption when demand or delivery time changes.
- Record usage from issues, not only purchases.
- Measure the supplier's actual delivery time.
- Flag an item before it reaches zero.
Document the next order
Write the quantity, supplier, expected arrival, and person responsible. The record lets you compare the rule with what actually arrived next week.