Calculate minimum stock, safety stock and the reorder point for each product from daily usage and supplier lead time.
Safety stock = Usage × Buffer days
Reorder point = (Usage × Lead time) + Safety stock
Minimum stock
4.0
L
Reorder point
10.0
L
Optimal stock
24.0
L
Minimum stock
5.0
kg
Reorder point
10.0
kg
Optimal stock
45.0
kg
Minimum stock
6.0
kg
Reorder point
21.0
kg
Optimal stock
42.0
kg
Minimum stock
1.5
kg
Reorder point
5.0
kg
Optimal stock
8.5
kg
With Zindra, these calculations happen automatically using your restaurant’s real data. Nothing to type in by hand.
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