Restaurant Reorder Point Calculator
Never run out of crucial ingredients again. Calculate exactly when to place your next inventory order.
Maintaining the right inventory levels balances cash flow and menu availability. Use this free calculator to determine your reorder point based on average daily demand, lead time, and your desired safety stock.
Calculate Your Reorder Point
Enter your ingredient details below to calculate the ideal reorder threshold.
Ready to calculate
Enter your figures above to see your reorder point.
How to Use This Calculator
Enter Average Daily Demand
Look at past sales or usage data to find how much of a specific ingredient you use on an average day. Example: 50 lbs of flour per day
Input Lead Time
Identify the number of days from when you place an order with your supplier to when it arrives in your kitchen. Example: 4 days
Set Your Safety Stock Days
Decide how many days of buffer inventory you want on hand to protect against unexpected rushes or delivery delays. Example: 4 days
Calculate
Hit calculate to get your Reorder Point (when to buy), Safety Stock (your buffer in units), and Maximum Stock Level (your target shelf capacity).
The Reorder Point Formula
Reorder Point = (Daily Demand × Lead Time) + Safety Stock
Why Reorder Points Matter
Prevents 86'd Menu Items And Guest Disappointment.
Protects Against Unexpected Supplier Delays.
Stops Over-Ordering And Reduces Food Waste.
Frees Up Cooler And Dry Storage Space.
Improves Operating Cash Flow.
Accommodates Demand Spikes And Seasonal Rushes.
Streamlines The Ordering Process For Your Team.
Standardizes Inventory Management Training.
Common Causes of Inventory Problems
Stockouts & 86'd Items
Supplier Delays
Over-Ordering
Excess Storage
Cash Flow Strain
Demand Spikes
Poor Ordering Habits
Seasonal Fluctuations