Managers define minimum safety thresholds for each ingredient [00:11:30 - 00:11:45]. When stock falls below this threshold, the Low Stock report alerts staff to reorder before the kitchen runs out of essential ingredients during peak weekend services [00:11:55 - 00:12:03].
Steps
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Define minimum reorder point
Set threshold quantity for each ingredient (e.g. 5kg for beef, 10L for oil).
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Monitor Low Stock Report
System flags commodities falling below their established safety threshold.
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Generate 1-click PO
Create purchase orders directly from the low-stock report to prevent stockouts.
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Prevent kitchen prep halts
Ensures line cooks never run out of vital ingredients mid-shift.