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Written by The Restaurant Doctor UK Team
Last Updated: 29th October 2023
Now that we know how much stock we have, we can decide how much we are going to order more easily. The factors affecting how much we order are straightforward.
What you shouldn’t do is just order lots of a certain item just because it is running low; this may be a good thing.
The things you need to consider when preparing your order are:
- How much of each item do you usually sell per week?
- Do you have any large parties booked?
- Does it take a long time to sell certain items?
- Are you running any promotions?
- Do you usually run out of a certain item?
- Do you want to discontinue a certain item?
- Has a customer made a special request for a certain item?
Once we know the answers to the above, we need to look at our stock sheet to see what we already have. You shouldn’t just guess what order you are going to place; you should be as specific as possible.
The last thing you want is for your stock to go out of date. Let’s look at our stock sheet to work out our requirements.
We now know how much of each item we sell each week, which varies, but you will have a good idea of what you sell each week anyway.
Now you also have a booking for an 18th birthday party on Friday for 40 people, a 40th on Saturday for 30 people, and a family gathering on Sunday lunch for 50 people. What will you need?
You may be tempted to buy more of some of the above items, but if you have enough in stock to last a week and cover the extra demand from the parties, then you will be fine. You will keep your stockholding down to a minimum too, which is good practice.
Don't risk running out of stock or overstocking - use these factors and considerations to order the right amount for your bar or restaurant's needs.
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