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Stock about to expire: use it, sell it cheap, or bin it?
Use-by is safety, best before is quality. Use it in another dish first, mark it down second, log what you bin. The switcher limit for markdowns and a calculator.
The plain-language guides
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.
How long does your supplier really take to deliver?
The quoted lead time and the one on your shelf differ. Measure it from your last five deliveries, plan on the typical one, and buffer for the slowest. The late-day rule and a calculator.
Why your spreadsheet doesn't have to match our template
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 found underneath it.
Buy by the case or by the unit?
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.
Reorder point or forecast: which one is your tool actually doing?
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.
Why small restaurants overorder, and how to stop
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.
Overordering or running out: which one costs more?
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.
What is a par level, and when does it stop working?
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.
Should a small restaurant order daily or weekly?
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.
Why we suggest, you decide
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.
How much stock to keep on hand
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.
How to calculate your reorder point
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.
How much safety stock to keep
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.
How to count stock that is still on the truck
Stock you have ordered but not received is the number most order sheets forget. The day rule that stops double-ordering, and the bug ForeFlux shipped by getting it wrong.
How to forecast demand for a small food business
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.
See the next order before you need it
Know what you need, before you need it.
The demo needs no signup and no card. It is the real product running on demo data.
Open the order sheet