Order planning
Plan restaurant orders with evidence
Use expected demand, usable stock and supplier timing to prepare a purchase decision for review.
By OX Labs team · A practical guide for restaurant operators. Adapt the steps to your policies, units and approval process.
- 01Estimate demand
- 02Check usable stock
- 03Consider suppliers
- 04Approve the plan
See the next service period
Choose the period you are ordering for. Review bookings, past demand, menu plans, events and known exceptions. A forecast is an estimate to question, especially when the next period differs from the past.
Check usable stock
Compare the planned need with physical and recorded balances. Consider stock already reserved, expected receipts, shelf life and items in a different location. A large apparent balance is not useful if it cannot be used for the planned service.
Prepare and review the order
Check supplier lead times, pack sizes, minimums and alternatives. Show the reason for unusual quantities and route the proposed order through the appropriate approval process. Revisit the plan when demand or supply changes; planning should support a reviewed decision, not place an order automatically.
Example: turn a forecast into a review
| Estimated need | 48 units |
|---|---|
| Usable stock | 17 units |
| Confirmed incoming stock | 12 units |
| Initial gap | 19 units |
A proposed order still needs review of pack size, lead time, spoilage risk and demand uncertainty. The 19-unit gap is an input to the decision, not an automatic order.
Use this guide as a discussion aid. Confirm the actual ITS V.Pro workflows available for your setup before relying on a product-specific process.
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