How to Calculate Par Level in a Restaurant

Here at MarketMan, we always stress the importance of proper food and beverage inventory management in a restaurant's back-of-house operations. That's because poor ordering decisions lead to your hard-earned money going down the drain. Keeping accurate inventory empowers you to make wise ordering decisions, ensures you're purchasing the correct amount of stock, and helps you identify where you may be losing inventory, such as instances of over pouring or over portioning. While taking accurate beverage and food inventory can completely revamp your restaurant's finances and turn wasted costs into increased profits, you must combine these practices with PAR levels.