Every kitchen already has par levels — they just live in someone's head. The sous knows you need six kilos of burrata to survive a weekend, the bartender knows two cases of tonic is the floor. A par level is simply that instinct, written down: the minimum stock you are never willing to dip below.
What a par level is
For each item you care about, the par is the answer to one question: if delivery failed tomorrow, how much do I need on the shelf to get through service without changing the menu? It is not a forecast and not an order quantity — it is a tripwire.
Setting pars without a spreadsheet
Take last month's prep sheets and find the worst day for each key item. That number, plus one service of slack, is your starting par. You will be wrong by a little — that is fine. Pars are corrected by service, not by analysis.
Let the orders draft themselves
Once pars exist, restocking is arithmetic — which means software should do it. When Xef sees stock dip below par, it drafts the order to the right vendor at the agreed price and waits for one tap. The morning ritual becomes: read three drafts, approve, pour coffee.