Systems
Purchasing Architecture
Ordering that lives in one person’s head, or a text thread.
What it controls.
Categories, pars, units, and a count sheet that matches the guide line for line.
What you work with.
An order guide template in PDF and Excel, organized by storage area.
How it is used
Organize the guide in the order the team counts storage. Each item has a size or pack, a stated unit, a vendor, a par, an on-hand count and an order quantity.
Use the same unit for par and on hand. Review vendor pack sizes before ordering, and adjust pars when demand changes. Print the PDF or edit the Excel workbook. The workbook calculates the gap between par and stock on hand and shows COUNT when an item has a numeric par but no on-hand count. Delete the example row before use.
Enters at step 03. Building and training this system is a separate implementation scope.
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Order Guide v1.1. PDF for printing. Excel workbook with order formulas.
The format
Order Guide Template
SL-PA-01| Item | Unit | Par | On hand | Order |
|---|---|---|---|---|
| Brisket, packer 13–15 | cs | — | — | — |
| Pork butt, bone-in | cs | — | — | — |
| Spare rib, St. Louis | cs | — | — | — |
| Chicken, whole 3–4 | cs | — | — | — |
Template format. Fill in the blank cells for your kitchen.