How to determine the Stock PAR Level for Crockery, Cutlery, Glassware and Linen used in a Restaurant?

 Determining the appropriate stock PAR (Periodic Automatic Replenishment) level for crockery, cutlery, glassware, and linen in a restaurant depends on several factors such as the restaurant's size, average number of customers served daily, type of cuisine, and frequency of deliveries. However, here's a general guideline to help you establish a starting point:

1. Crockery, Cutlery, and Glassware:

   • Estimate the average number of covers (customers) served per day.
   • Determine the number of pieces of crockery, cutlery, and glassware needed per cover. This can vary depending on the type of cuisine and style of service (e.g., fine dining vs. casual dining).
   • Multiply the average covers served per day by the estimated pieces needed per cover to get a daily usage figure.
   • Add a buffer to this figure to account for breakages, unexpected demand fluctuations, and delays in deliveries.
   • Consider seasonal variations in demand if applicable.
   • This final figure represents your PAR level for crockery, cutlery, and glassware.

2. Linen:

   • Estimate the average number of table settings per day.
   • Determine the types of linen needed (tablecloths, napkins, etc.) and the average usage per table setting.
   • Multiply the average table settings per day by the estimated pieces of linen needed per table setting to get a daily usage figure.
   • Add a buffer to this figure to account for spills, stains, and unexpected demand fluctuations.
   • Consider the frequency of laundry service and adjust the PAR level accordingly.
   • Like with crockery, cutlery, and glassware, consider seasonal variations in demand.

It's essential to regularly review and adjust your PAR levels based on actual usage and any changes in your restaurant's operations or customer patterns. Additionally, keeping a close eye on inventory turnover and optimizing ordering processes can help ensure you maintain adequate stock levels without excessive inventory carrying costs.

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RESTAURANT EQUIPMENT

Restaurant Equipments from HEMANT SINGH

The operating equipment used in hotels / restaurants play an important role in attracting customers. The restaurant operating equipment include service equipment, furniture, fixtures and linen
all of which squarely reflects the standard and style of the restaurant. The atmosphere of a restaurant is largely affected by the kind of furniture used.

The furniture should be utilitarian and elegant to look at. Very often by using different materials, designs and finishes and by careful arrangement, one can change the atmosphere and appearance of the food service area to suit different occasions.

Elegant and attractive serviceware, colourful and clean dishes, quality plates and glassware add to the decor of a restaurant. However, several factors have to be considered while selecting the equipment.

· Standard of the restaurant
· Types of service
· Décor and theme of the restaurant
· Type of clientele
· Durability of equipment
· Ease of maintenance
· Availability when stocks runs out for replacement
· Storage
· Flexibility of use
· Price factors
· Standardization

A hotel/restaurant should be well stocked with appropriate equipment to provide quality service. For multipurpose use and to cut down costs, most hotels/restaurants standardize equipment in terms of size and colour.

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