Risposte rapide
Direct answers
- What is a reorder point and how is it calculated?
- The reorder point (ROP) is the inventory level that triggers a new purchase order. Formula: ROP = (Average daily usage × Lead time) + Safety stock. When stock falls to this level, you place an order to avoid running out before the next delivery arrives.
- How much should I order each time (EOQ)?
- The Economic Order Quantity (EOQ) minimises the combined cost of ordering and holding inventory. For small restaurants a simplified rule works: order enough to cover 7–14 days of usage. Ordering too frequently increases admin and delivery costs; ordering too much increases waste and ties up cash.
- What is safety stock and do I really need it?
- Safety stock is a buffer to cover unexpected demand spikes or late deliveries. For a typical Italian restaurant, carry 2–3 days of safety stock for perishables (fish, fresh pasta, dairy) and 5–7 days for dry goods. Without safety stock, a single delivery delay can result in an 86 — removing a dish from service.
- How do I estimate daily consumption for seasonal ingredients?
- Use a 2-week rolling average, weighted toward recent data. For seasonal peaks (August beach restaurants, Christmas markets), apply a multiplier of 1.3–1.5× your average daily use. Track covers served and portions used per cover to build an accurate consumption profile.
- How often should I review my order quantities?
- Review order quantities monthly for stable ingredients and weekly for fast-moving perishables. Italian food costs spike in August (tourism peak) and December (festive menus), so adjust purchase parameters at the start of each season. Most POS systems can export weekly consumption data to help.
- What is the difference between minimum stock and reorder point?
- Minimum stock (scorta minima) is the lowest acceptable level before service is disrupted — it equals your safety stock. The reorder point is higher: it includes both the safety stock and the stock consumed during the supplier's lead time. You order when you hit the reorder point, not when you hit zero.
Quick answers
Frequently Asked Questions
What is a reorder point and how is it calculated?
The reorder point (ROP) is the inventory level that triggers a new purchase order. Formula: ROP = (Average daily usage × Lead time) + Safety stock. When stock falls to this level, you place an order to avoid running out before the next delivery arrives.
How much should I order each time (EOQ)?
The Economic Order Quantity (EOQ) minimises the combined cost of ordering and holding inventory. For small restaurants a simplified rule works: order enough to cover 7–14 days of usage. Ordering too frequently increases admin and delivery costs; ordering too much increases waste and ties up cash.
What is safety stock and do I really need it?
Safety stock is a buffer to cover unexpected demand spikes or late deliveries. For a typical Italian restaurant, carry 2–3 days of safety stock for perishables (fish, fresh pasta, dairy) and 5–7 days for dry goods. Without safety stock, a single delivery delay can result in an 86 — removing a dish from service.
How do I estimate daily consumption for seasonal ingredients?
Use a 2-week rolling average, weighted toward recent data. For seasonal peaks (August beach restaurants, Christmas markets), apply a multiplier of 1.3–1.5× your average daily use. Track covers served and portions used per cover to build an accurate consumption profile.
How often should I review my order quantities?
Review order quantities monthly for stable ingredients and weekly for fast-moving perishables. Italian food costs spike in August (tourism peak) and December (festive menus), so adjust purchase parameters at the start of each season. Most POS systems can export weekly consumption data to help.
What is the difference between minimum stock and reorder point?
Minimum stock (scorta minima) is the lowest acceptable level before service is disrupted — it equals your safety stock. The reorder point is higher: it includes both the safety stock and the stock consumed during the supplier's lead time. You order when you hit the reorder point, not when you hit zero.