The par level formula
A par level is the amount of an item you want on hand right after a delivery, so you don't run out before the next one arrives.
Daily usage = average weekly usage ÷ 7Days to cover = order cycle (days) + lead time (days) + safety stock (days)Par = daily usage × days to cover, rounded up to a whole bottleOrder = par − on hand, rounded up to a full case if your supplier sells by the case
- Order cycle: how often you order (7 days if weekly).
- Lead time: days between placing the order and having it on the shelf.
- Safety stock: extra days of cover for busy weekends, events or late deliveries.
Average weekly usage comes from your counts: opening + received − closing. See the bar inventory template guide.
Example (made-up figures)
Worked example: house vodka
| Step | Result |
|---|---|
| Average weekly usage (last 4 weeks) | 10.5 bottles |
| Daily usage: 10.5 ÷ 7 | 1.5 bottles |
| Days to cover: 7 cycle + 2 lead + 3 safety | 12 days |
| Par: 1.5 × 12 | 18 bottles |
| On hand at order time | 7 bottles |
| Order: 18 − 7 | 11 bottles |
| Rounded up to cases of 6 | 2 cases (12 bottles) |
A slow item works the same way: 1.4 bottles a week ÷ 7 × 12 days = 2.4, rounded up to a par of 3.
Why use usage instead of a rule of thumb
A common shortcut is to set par at one and a half times weekly usage. It's easy, but it ignores how often you order and how long deliveries take. A bar that orders twice a week needs far less on the shelf than one that orders every two weeks. Building par from days of cover ties the number to how you actually buy, which keeps cash out of the storeroom without running dry.
Common mistakes
- Setting pars once and forgetting them. Usage changes with seasons and menus. Recalculate from recent weeks every month or so.
- Using one busy week. Average several weeks so one event doesn't inflate every par.
- Ignoring lead time. If delivery takes two days, you need two extra days of stock.
- Not rounding to how you buy. If your supplier only sells full cases, order quantities should reflect that.
- Same safety stock for everything. A house pour that runs out costs you sales; a rarely ordered liqueur doesn't need extra days.
- Bad counts in, bad pars out. Par is only as good as the usage numbers behind it.
To check what each drink costs once stock is right, use the pour cost calculator or the pour cost formula.
Let the spreadsheet set your pars
The Bar Inventory & Par Level Tracker suggests a par for every item from average weekly usage, order cycle, lead time and safety stock. You can override any par, and the order list rounds up to full cases with its cost. US$12.
Get the Bar Inventory & Par Level TrackerFAQ
What is a par level in a bar?
It's the target amount of an item to have on hand after a delivery, enough to last until the next delivery arrives plus a safety buffer.
How do you calculate a par level?
Divide average weekly usage by 7 to get daily usage, then multiply by the days you need to cover: your order cycle plus lead time plus safety stock days. Round up to a whole bottle.
How much safety stock should a bar keep?
It depends on how reliable deliveries are and how costly a stock-out would be. Fast sellers and house pours usually get more safety days than slow specialty bottles.
How often should I update par levels?
Recalculate from your latest few weeks of usage regularly, and whenever the menu, season or delivery schedule changes.
What's the difference between par and reorder point?
Par is the level you order up to. A reorder point is the level that triggers an order. With a fixed weekly order day, you simply order up to par each time.
About this page
Written by Jigger & Ledger, built by a Toronto hospitality operator. Example figures are made up for illustration and are not real supplier prices. This is general guidance for planning, not financial, tax or legal advice.