PETU POS · RESTAURANT OPERATIONS
Restaurant Inventory Basics: Counts, Units and Par Levels
A practical introduction to consistent stock units, reliable counts and useful par levels for restaurant inventory routines.
Inventory · Published 2026-10-04 · Petu POS Editorial Team
01
Start with a count routine
Choose when the team counts stock and who records it. Use the same unit each time and document how deliveries, waste and transfers are reflected. A quantity without a unit or a recent count can mislead the next person.
Start with ingredients or supplies whose availability affects service, rather than trying to track every item before the team has a repeatable process.
02
Set par levels with context
A par level is a reference quantity used to plan replenishment. Base it on observed use, delivery frequency and storage constraints; adjust it as demand or lead time changes.
A software flag is a prompt to check stock, not a supplier order. Confirm physical counts and delivery details before purchasing.
03
Use POS inventory carefully
Petu POS records stock groups, on-hand values and par levels and can show low-par suggestions. The current calculation uses configured values; it does not establish recipe-level automatic depletion.
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Review the listed price, or contact the team with your outlet requirements.