Order ingredients just right: no midday run-outs, no waste

Running out of an ingredient at lunchtime is lost sales; having too much is money in the bin. Ordering just right matters as much as pricing.

Know your daily usage

• Record daily sales of your main dishes for at least 2 weeks
• Convert to ingredients: dishes × quantity per plate (use the usable amount after trimming, not the purchase weight)
• Separate weekdays and weekends — sales differ a lot

Reorder point

Reorder point = daily usage × days to receive delivery + safety stock

Hypothetical example: you use 6 kg of pork a day, the supplier delivers in 2 days, safety stock 4 kg → order when less than 16 kg is left

Store it so it doesn't spoil

• First in, first out — put new stock at the back and date every bag on arrival
• Order fast-spoiling items more often, in smaller amounts
• Record what you throw away every day; if a dish wastes a lot, order less or adjust the menu

Check weekly

• Compare ingredients bought with sales; usage far above the recipe may mean portioning, trimming or missing-stock problems

Too much safety stock is money tied up — start low and adjust from the days you actually run out