What is a PAR level? Mastering Stock Control in Your Cocktail Bar

A bar can be busy and still be leaking money. One of the most common reasons is inventory that is not controlled by a repeatable system. When ordering is based on memory or panic, two things happen at the same time: cash gets trapped in slow movers, and high-velocity items run out at the worst moment.

A PAR level solves that. In plain terms, a PAR level is a target stock level for a specific item. It is the amount that should be on hand to cover expected demand until the next replenishment, plus a sensible buffer. Some teams also use “par” to mean the stock needed behind the bar for a shift. Both uses are common. The key is to define which one is being used and then apply it consistently.

Beginner quick guide (keep this on one page)

• Set two numbers for each key item: a PAR level (target) and a reorder point (trigger).

• Choose a replenishment rhythm first: daily, twice weekly, weekly, or custom.

• Use real usage whenever possible: invoices, counts, and sales mix beat guesswork.

• Add a buffer only where it is justified: fragile supply, spikes, or high outage cost.

• Separate “bar par” (station stock) from “inventory par” (total stock in the building).

• Keep pars tight for slow movers and wider for top sellers.

• Review pars on a schedule, not when something breaks.

• Track two signals: stockouts and dead stock, then adjust.

Need a clean template to calculate pars and turn them into a repeatable ordering routine? Use the Bar PAR Level & Inventory Ordering System

What a PAR level means in a bar

A PAR level (often called par stock) is the target quantity of an item the bar wants to have available for a defined period. That period can be “until the next delivery,” “for the next week,” or “for the next service cycle,” depending on how ordering works.

Two clarifications prevent most confusion:

1. Inventory PAR (ordering PAR)

   This is the total stock target across the whole venue: back bar, speed rail, keg room, storeroom, and prep areas.

2. Bar PAR (shift PAR or station PAR)

   This is the stock target at the bar station before service starts, so bartenders do not disappear into the storeroom mid-rush.

Both matter. Inventory PAR protects availability. Bar PAR protects speed of service.

PAR level vs reorder point (and why both are needed)

A PAR level is the target to restore to. A reorder point is the trigger to place an order.

• PAR level answers: “How much should exist after restocking?”

• Reorder point answers: “When is it time to reorder so it arrives before a stockout?”

A simple way to think about it:

• PAR level is your destination.

• Reorder point is the warning light.

A bar can run with PAR only, but it will still experience emergencies if lead times and delivery schedules vary. Adding a reorder point reduces those surprises.

The simplest system that works (even without perfect POS data)

The goal is not a perfect spreadsheet. The goal is a routine that produces consistent decisions.

For each key item, capture these inputs:

• Order frequency: how often the item can be replenished.

• Lead time: how long it takes from order to delivery.

• Usage rate: how quickly the item is consumed.

• Buffer: extra coverage for uncertainty (supply issues, spikes, or high risk items).

Then calculate:

• PAR level (target stock): enough stock to cover expected usage until the next replenishment, plus buffer.

• Reorder point (trigger): enough stock to cover usage during lead time, plus buffer.

This approach works for spirits, mixers, beer, wine, garnishes, and many disposables.

Step by step: how to set PAR levels in a bar

Step 1: Choose the period that matches real ordering

Pick a practical “coverage window,” usually tied to deliveries. Examples:

• Delivery twice a week: PAR covers the days between deliveries.

• Weekly delivery: PAR covers a week.

• Ad hoc ordering: set a standard review day and treat it like a delivery cycle.

Do not mix timeframes. If PAR for spirits is weekly and PAR for perishables is daily, that is fine, but each item must have one clear rule.

Step 2: Measure usage in the simplest reliable way

Choose the best available option, in this order:

1. Invoice and count method (reliable, fast to implement)Usage over a period = starting inventory + received purchases − ending inventory.

2. Sales mix estimate (useful when counting is weak)Estimate how many serves of an item are sold, then convert to bottle equivalents.

3. Experienced estimates (acceptable for the first version)Ask the team what is consumed on the busiest shift and use it as a starting point, then correct quickly with real data.

The point is not to be clever. The point is to stop guessing forever.

Step 3: Set lead time and a buffer that matches risk

Lead time is often stable for beer and spirits, and less stable for produce and specialty items. Buffer is not “more is safer.” Buffer is a decision about risk.

Buffer should be larger when:

• supplier fill rates are inconsistent

• demand spikes are common (events, tourism peaks, weekends)

• the item is critical to signature drinks

• substitutions are not acceptable

Buffer should be smaller when:

• the item is expensive and slow

• it expires quickly

• substitutions are easy

• deliveries are frequent and reliable

Step 4: Calculate the two numbers

Use a consistent unit for each category:

• spirits: bottles or liters

• juices and syrups: liters

• beer: cases or kegs

• garnish: pieces or kilos

• disposables: packs

A practical calculation method:

• PAR level (target) = usage during coverage window + buffer

• Reorder point (trigger) = usage during lead time + buffer

A quick example (spirits)

If a vodka sells fast and the bar wants coverage for a 4-day cycle, the PAR target is “four days of usage plus buffer.” If lead time is 1 day, reorder point is “one day of usage plus buffer.” When on-hand hits the reorder point, the next order is placed. When it arrives, stock returns toward PAR.

This is intentionally simple. The real leverage comes from doing it consistently across the top items.

Step 5: Build a par sheet that turns into an order

A par sheet is only useful if it produces an order amount without debate. A clean par sheet includes:

• item name and unit

• PAR level (target)

• reorder point (trigger)

• on-hand count

• on-order quantity (optional but helpful)

• order amount

The order amount can be as simple as:Order amount = PAR level − on hand (then round to pack size)

If pack sizes vary (cases, bottles, kegs), add a “supplier unit” column so ordering stays realistic.

Want a ready-to-use spreadsheet that already handles PAR targets, reorder triggers, and order quantities in a clean workflow? The is here: Bar PAR Level & Inventory Ordering System

How to keep PAR levels accurate over time

A PAR level is not a one-time setup. It is a living setting.

Use a simple review loop:

1. Weekly check for top moversLook for stockouts, emergency orders, and items that were under-par multiple times.

2. Monthly check for the long tailIdentify dead stock and slow movers that trap cash.

3. Event and season adjustmentsRaise pars before known peaks. Reset them after the peak ends.

Two practical rules keep this honest:

• If an item stocks out twice in a short period, either the PAR is too low or the reorder trigger is too late.

• If an item sits untouched while other items run out, the PAR is too high or the item should not be stocked.

Common mistakes (and how to fix them)

1. Setting PAR once and never revisiting itFix: schedule a review cadence and treat it like a systems check.

2. Using the same buffer for everythingFix: match buffer to risk, lead time, and perishability.

3. Mixing “bar par” and “inventory par”Fix: separate the two numbers and assign owners (barback vs manager).

4. Ignoring pack sizes and roundingFix: round order quantities to supplier units so the sheet reflects reality.

5. Counting inconsistentlyFix: standardize counting units (bottles, liters, cases) and keep them stable.

6. Overfitting to a quiet weekFix: base pars on representative periods and adjust for known peaks.

Troubleshooting: quick decision tree

• Stockouts happen, but inventory value is highLikely issue: too many slow movers. Tighten pars on low-velocity SKUs and protect pars on top sellers.

• Stockouts happen, inventory value is lowLikely issue: reorder trigger is late or lead time is underestimated. Raise reorder point or order earlier.

• You always have “extra,” but still run out of key itemsLikely issue: cash is trapped in the wrong products. Reduce pars on low-value demand items and reallocate budget.

• Perishables expireLikely issue: par window is too long or buffer too generous. Shorten the coverage window and order more frequently.

• Suppliers miss deliveriesLikely issue: buffer policy does not match supply risk. Increase buffer only for the affected items and document the reason.

Advanced note (keep it simple): bottles, ml, and usable yield

Bars often underestimate usage because spirits are ordered by bottle but consumed by the pour. The safest approach is to pick one internal unit per item and stick to it. For spirits, counting full bottles is fine if partials are handled consistently (for example, standardize “half bottle” as a rule). For juices, “usable yield” matters more than purchase weight because citrus yield varies and prep losses are real. If the unit system changes midstream, pars become noise. Consistency of measurement is more important than precision in the first version.

If you want to go deeper

For deeper operational frameworks beyond PAR, explore the Business section, where bar profitability systems and templates are organized in one place.

Stop building inventory spreadsheets from scratch. Get the Bar PAR Level & Inventory Ordering System and automate your ordering routine today.

FAQ

1) How many items should have PAR levels?

Start with the top items by usage and value. Expand once the routine works.

2) How often should PAR levels be updated?

Top movers weekly, the long tail monthly, and always around known peaks.

3) Is PAR the same as minimum stock?

Often yes in practice, but PAR is best treated as a target for a defined coverage window, not just “never go below this.”

4) What is the difference between PAR and reorder point?

PAR is the target to restore to, reorder point is when to reorder.

5) Should every spirit have the same buffer?

No. Buffer should match risk, lead time, and the cost of running out.

6) How does PAR work for kegs?

Use kegs as the unit, align PAR to delivery cycle, and include line-cleaning and event spikes in planning.

7) What if the bar does not trust POS data?

Use invoice and count method first. It is slower, but it is defensible.

Glossary

• PAR level (par stock): target on-hand quantity for a defined period.

• Par sheet: a list of items with targets, on-hand counts, and order quantities.

• Reorder point (ROP): stock level that triggers a new order to avoid stockouts.

• Lead time: time from placing an order to receiving it.

• Usage rate: how fast an item is consumed over a period.

• Buffer (safety stock): extra stock to cover uncertainty and spikes.

• Stockout: running out of an item needed for service.

• Dead stock: inventory that moves too slowly and traps cash.

  
  

Explore more bar systems and profitability frameworks in the Business section.

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Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Trainer