The minimum on-hand quantity of an ingredient or supply item that triggers a reorder. Setting par levels based on forecasted covers rather than historical habit is one of the highest-ROI waste-reduction practices for food-and-beverage operations.
P
The minimum on-hand quantity of an ingredient or supply item that triggers a reorder. Setting par levels based on forecasted covers rather than historical habit is one of the highest-ROI waste-reduction practices for food-and-beverage operations.