Par Level Calculator

How to use this tool

1. Enter item name, average daily usage, delivery frequency in days, and safety stock.
2. Add current inventory and unit cost.
3. Review par level, suggested order quantity, and below/over par status.
4. Export or print for your ordering workflow.

Formula explanation

Par level = average daily usage × delivery frequency + safety stock. Suggested order = max(par − current inventory, 0).

Example calculation

Tomatoes: 12 lb/day usage, delivery every 3 days, safety stock 8 lb. Par = 44 lb. Current 15 lb → order 29 lb.

What this means for your restaurant

Right-sized pars reduce emergency runs, spoilage, and 86'd items while keeping cash available for payroll and operations.

Common mistakes

• Setting par from vendor minimum case size instead of actual usage.
• Ignoring safety stock for high-volatility items.
• Using monthly averages on items with strong day-of-week swings.
• Over-ordering after one bad 86 when usage was abnormal.

Pro tips

• Recalculate pars seasonally and before holidays.
• Separate par logic for dine-in vs. catering if usage differs.
• Pair with inventory count sheets for a full ordering loop.
• Flag over-par items to reduce next order and free cash.