Par Level Calculator for Restaurants
Enter what each item uses in a week, how often it is delivered and a safety buffer to get the par level, then your count on hand to see what to order, rounded up to whole cases.
Your items
Use the same unit for usage, on hand and case size. Safety stock is extra cover for busy days or a late delivery.
| Item | Unit | Use per week | Days between deliveries | Safety stock % | On hand | Case size | Remove |
|---|---|---|---|---|---|---|---|
Par levels and order
Enter weekly use and days between deliveries to see par levels.
A par level is the amount of an item you want on hand right after a delivery: enough to last until the next delivery plus a small safety stock. Par = daily usage × days between deliveries × (1 + safety stock %), and what you order is par minus what is on hand.
Par level formulas
- Daily usage: weekly usage ÷ 7.
- Par level: daily usage × days between deliveries × (1 + safety stock %).
- Order: par level − on hand, never below zero.
- Cases: order ÷ case size, rounded up.
How to set par levels
- Find usage. Average the last few weeks of usage from your counts and invoices, or from sales and recipes.
- Count the days between deliveries. Two deliveries a week is 3.5 days; a weekly delivery is 7.
- Add safety stock. A little extra for a busy day or a late truck: less for items that spoil quickly.
- Count and order. On order day, count each item and order the difference up to par.
Worked example
Chicken thighs: the kitchen uses 210 lb a week, or 30 lb a day, with deliveries every 3.5 days. With 20% safety stock, par is 30 × 3.5 × 1.2 = 126 lb. With 40 lb on hand, the order is 86 lb, which is 3 cases of 40 lb (120 lb).
Setting par levels that work
- Use recent weeks, not a guess, and update pars when the menu or the season changes.
- Keep less cover on perishables such as fish, herbs and dairy, and more on dry goods with a long shelf life.
- Round up to a full case only when the extra keeps; for short-life items, order less or ask for split cases.
- Write the pars on the count sheet so whoever counts can order without guessing.
Par level FAQ
What is a par level in a restaurant?
The amount of an item you want on hand right after a delivery: enough to last until the next delivery plus a small safety stock.
How do you calculate par levels?
Daily usage × days between deliveries, plus safety stock. 30 lb a day with deliveries every 3.5 days and 20% safety stock gives 30 × 3.5 × 1.2 = 126 lb.
How much safety stock should I keep?
There is no fixed rule. Keep enough to cover a busy day or a late delivery, less for items that spoil quickly and more for dry goods. Start small and adjust if you run out or throw stock away.
How often should par levels be updated?
Whenever usage changes: a new menu, a new season, or a few weeks of running out or throwing stock away.
What is the difference between a par level and a reorder point?
Par is how much you want on hand after a delivery; a reorder point is the level at which you place the next order. Restaurants that order on fixed days usually work with pars.
Is this par level calculator free?
Yes. It needs no sign-up, and the numbers you enter stay in your browser.
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