Restaurant Order Guide Template

One order guide per vendor: cutoff, delivery days, and minimum at the top; items in shelf order below with pack sizes, last prices, and delivery-day pars. Fill in on-hand during the count and the order column is par minus on-hand, rounded up to whole packs.

Columns in this template

• Vendor header: cutoff time, delivery days, order minimum, how the vendor takes orders
• Item and vendor SKU — the vendor’s name for it, so the order reads back without translation
• Pack size and $ / pack — you order in vendor packs, and price creep needs a written baseline
• Par (early week) and par (weekend) — the same item needs different pars per delivery day
• On hand and order — filled in during the walk-in count

How to use it

1. Make one copy per vendor and fill in the header once.
2. List items in shelf order — the sequence you walk the walk-in, freezer, and dry storage — not alphabetically.
3. Set pars in vendor packs, one column per delivery-day gap. The Friday par covers the weekend; it is not the Monday par. (Compute them properly with the par level calculator.)
4. Count, subtract, round up to whole packs, send before the cutoff.
5. Update prices from invoices at receiving so creep stays visible.

Related

• Order Guide Builder (interactive version of this template)
• How to Build a Restaurant Order Guide
• Restaurant Vendor Ordering Software
• PAR Level Calculator