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Par Level Calculator
A par set from what you currently order just encodes your current mistake. Set it from usage and lead time instead.
Marji
marji.co/tools/par-level-calculator
Illustrative sample, not a restaurant result.
Par level
63.7
Par is 63.7 units — $216.58 of stock on the shelf. You're holding 1.6 days, so order 41.7 units this delivery.
Your numbers
- Average daily usage (units)
- 14
- Days between deliveries
- 3.5
- Safety stock
- 30.0%
- Currently on hand (units)
- 22
- Cost per unit
- $3.40
- Expected usage per cycle
- 49
- Safety stock
- 14.7
- Order this delivery
- 41.7
- Cash tied up at par
- $216.58
- Current days on hand
- 1.57
Re-run these numbers free at marji.co/tools/par-level-calculator. Results use the inputs shown. Review quantities, units, yields and supplier costs before making a menu decision. Ingredient contribution excludes other restaurant expenses.
Print the full calculation or share a clean link to this tool. To connect a purchase cost to a dish, enter its reviewed quantities in the recipe calculator.
Cost one recipe →Common questions
Should par levels differ by day of week?
Yes, often by 2×. A single par for all seven days guarantees you overproduce on Tuesday and run out on Saturday. Set at least a weekday and a weekend par for high-volume items.
How do I find my daily usage?
Opening inventory plus received minus closing, divided by days. For a number that survives a volume change, divide by covers instead of by days and multiply back by forecast covers.
What safety stock should I use?
Measure it rather than borrowing a percentage: compare your busiest recent order cycle with the average one and carry the difference. Add to it for a supplier who misses deliveries. If an item spoils inside the cycle, order more often instead of carrying more.