The plain-language guides
Short, specific answers to the questions that come up once you're actually placing an order — not general advice, the exact rule that fixes one blind spot.
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Two testers spent half their onboarding session renaming columns before they gave up. The fix wasn't a better template. It was asking one question before anything imports, and the bug we found underneath it.
A case is cheaper per unit and dearer per order. Rounding up adds half a case of stock on average, and for a perishable that half spoils. The rule, the shelf-life ceiling, the break-even, and a calculator.
A reorder point is a tripwire built from a past average. A forecast is a prediction, per item, per day. They get marketed as the same thing. They're not.
Overordering is a forecasting problem wearing a discipline costume. Where the waste really comes from, the five causes in a small kitchen, and six steps to order to a deadline instead of a calendar.
For perishables the two mistakes are not the same size. The decision matrix, the ratio that decides it, and what 114 restaurants saved by fixing it.
A par level is the amount you want on the shelf after each delivery. How to set one, why it is the easiest method for a first-time owner, and the day of the week it stops working.
Neither, for the whole kitchen. Cadence is per item: never order less often than shelf life allows, and every extra day in the gap is a bigger order sitting exposed.
A black-box AI that places the order for you isn't confidence, it's a blind spot. Every suggestion stays visible, every number stays overridable, and the override sticks.
Too much stock spoils or ties up cash you don't have. Too little runs out mid-shift. The right amount isn't one number for the whole business, it's a different number for every item.
Reorder point is the stock level where you place the next order, not the level where you run out. Average daily sales times lead time, plus your safety stock.
Safety stock and your busy-day cushion look like the same thing. They're not. One covers a bigger sales day than expected. The other covers a supplier running late.
Stock you have ordered but not received is the number most order sheets forget. The day rule that stops double-ordering, and the bug we shipped by getting it wrong.
How a kiosk, pop-up or small restaurant can predict what to order next week without a spreadsheet, using four numbers and a short method that stays honest about its limits.
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