INVENTORY / FREE OPERATOR TOOLS
Par Level Calculator
Set the par level, reorder point and order quantity for each item from usage, delivery days and a safety buffer.
Default numbers are an example, not industry data.
Formula
Par = ceil(daily usage × (days between deliveries + lead time) × (1 + safety/100)); reorder point = ceil(usage × lead time × (1 + safety/100)). Products are rounded to 6 decimals before ceiling. Order = max(0, par − on hand); cases = ceil(order ÷ case size), or unknown when case size is 0. Days on hand = on hand ÷ daily usage.
How it works
Daily usage = (beginning stock + received − ending stock) ÷ days. Revisit pars when the menu or season changes. Safety stock here is a percentage of covered demand. Items below par counts rows with on hand strictly less than par.
Default numbers are illustrative. Use your own records and matching units throughout.
Worked example
Vodka: 3 × (7 + 2) × 1.20 = 32.4 → par 33; reorder at 3 × 2 × 1.2 = 7.2 → 8; order 33 − 12 = 21 → 2 cases. Lemons: 40 × 3 × 1.15 = 138 → par 138; reorder 46; order 88 → 1 case of 100. On hand covers 4 days (vodka) and 1.25 days (lemons).
Frequently asked questions
What is a par level in a restaurant?
A target stock level covering the review period, lead time and safety buffer.
What's the par level formula?
Daily usage × (days between deliveries + lead time) × (1 + safety percentage), rounded up.
How do I get daily usage?
Divide beginning stock plus receipts minus ending stock by days in the period.
Par level vs reorder point?
Par is the order-up-to target; the reorder point covers lead-time demand and its safety buffer.
Are my inputs saved or uploaded?
Calculations run in your browser. Inputs are not uploaded by the calculator. Sharing puts the inputs in a readable URL; anyone with that link can see them.