How to set par levels
A par level tells the team how much of an item should be in the kitchen after a delivery. Set it too low and you run out mid-service; too high and cash sits on shelves, and perishables end up in the bin. The calculation is simple and only needs three numbers you already know.
Worked example: chicken thighs
You use about 6 kg of chicken thighs a day. Deliveries come every 3 days, the supplier needs 1 day's notice, and you keep 20% safety stock. Today's count is 9 kg.
Getting daily usage right
Use real usage, not sales guesses: opening stock plus deliveries minus closing stock, over a week or two, divided by trading days. A regular count on an inventory sheet gives you this for free. If you trade very differently on weekends, set separate pars for weekday and weekend deliveries.
Par levels and cash
Every kilo above par is cash sitting on a shelf, and for perishables it is cash at risk. A kitchen that holds a week of stock it could replace in two days ties up money it could use elsewhere. Tight, reviewed pars keep inventory value low without running short, and make your monthly stock count faster because there is simply less to count.
Par levels and prep
Par works for prepared items too: portions of sauce, dough or cut vegetables. Set a prep par for each and the prep list becomes "par minus what is in the walk-in". For trimmed items, order in purchased weight using the yield from the yield calculator.
Common par level mistakes
- One par for every day. A Saturday uses far more than a Tuesday. If deliveries cover different days of the week, set a par per delivery day.
- Ignoring shelf life. A par that covers four days is no use for herbs that last two. Cap the par at what you can use while it is still good.
- Forgetting minimum order quantities. If a supplier sells only by the case, round the order up to whole cases and accept that you will sometimes sit above par.
- Never reviewing pars. Menus, seasons and covers change. Check pars monthly against real usage from your counts, and after any menu change.
- Counting in the wrong units. Count in the unit you order in (cases, kilos, litres), or keep a clear conversion on the count sheet.
Well-set pars make ordering a five-minute job: count, subtract from par, round to the supplier's pack size and send. They also make waste visible, because stock that keeps sitting above par is a sign the par is too high or the item isn't selling.
With BrigadeKit inventory, the team counts on a phone, items below par are flagged, and orders are drafted per supplier, ready to review and send.
FAQ
What is the difference between par and reorder point?
Par is the level you top up to after a delivery. A reorder point is the level that triggers an order. Many kitchens that order on fixed days only need par; kitchens that order whenever stock runs low use both.
How do I set par for a new menu item?
Start from expected sales per day multiplied by the portion size, set a cautious par, and review it after the first two weeks of real counts.
Does par apply to prepared items?
Yes. Sauces, doughs and cut vegetables can all have a prep par. The prep list is then just par minus what is already made.
What is a par level?
Par is the amount of an item you want on hand right after a delivery so you don't run out before the next one arrives. It is a target, not a minimum.
How much safety stock should I keep?
Many kitchens start around 10–25% and adjust. Use more for items that run out on busy days or come from unreliable suppliers, and less for perishables that spoil fast.
How often should I review par levels?
Monthly, and whenever the menu, the season or the business changes. Pars set for a quiet month will run short in a busy one.
Should perishables have lower pars?
Yes. For short-life items it is better to order more often in smaller amounts than to keep a high par and throw stock away.