Par level: meaning, formula and calculator

By mise · Updated September 29, 2026

Quick answer: a par level is the amount of an item you want on hand after each delivery. Par = average daily usage × (days between deliveries + lead time) + safety stock. To order, subtract what you have on hand from par.

Par levels turn ordering from a guess into a subtraction. Set them once per item, review them monthly, and the order writes itself.

The formula

Par = daily usage × (days between deliveries + lead time) + safety stock

Example: you use 6 cases of lettuce a day, get deliveries every 3 days with a 1-day lead time, and want 4 cases of safety stock. Par = 6 × (3 + 1) + 4 = 28 cases. With 9 on hand, order 19.

Average usage per day (units)

Days between deliveries

Lead time (days from order to delivery)

Safety stock (units)

On hand now (optional)

How to set good pars

Use real usage. Take it from counts: opening + deliveries − closing, divided by the days. Not from memory.
Separate busy and quiet weeks. A seasonal menu or a patio in summer needs its own pars.
Safety stock for what can't run out. The signature dish's protein gets more; a garnish gets less.
Mind shelf life. Fresh fish can't follow the same logic as canned tomatoes. Short life = lower par, more frequent orders.
Review monthly. Menus and volumes change.

Par level vs reorder point

Par is how much you want after the delivery. The reorder point is the level at which you must place the order so it arrives in time. Both use the same usage number.

In mise you set a minimum per product; the app watches stock on hand and lists what fell below it and how much to order, ready to send to the supplier.

Count your stock by scanning barcodes

Point the camera and the product comes up complete: name, brand, category, size and photo — the mise AI finds it from the barcode or a photo. 7-day free trial, no card.

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Keep reading Restaurant inventory sheet: free template and how to use it Restaurant stock control: a practical guide Restaurant inventory turnover: formula and industry average Reorder point formula, with and without safety stock All guides

Frequently asked questions

What does par level mean in a restaurant?

The quantity of an item the kitchen or bar should have on hand after each delivery to get through until the next one.

How do you calculate par level?

Average daily usage × (days between deliveries + lead time) + safety stock.

How do I order using par levels?

Count what you have, subtract it from par, and order the difference, rounded to the pack size the supplier sells.