Running out of a simple item in the middle of a busy day, such as paper cups, stirrers or sugar sticks, disrupts service. The answer is usually simple stock organization, not huge purchases.
Start with a list
List everything used in hospitality: sugar sticks, instant coffee sticks if you serve them, cups and lids, stirrers and napkins, takeaway bags, with the supplier for each item.
Set a minimum level for each item
What is a minimum level?
The quantity at which you reorder immediately: weekly use multiplied by the supplier's delivery time in weeks, plus a safety margin.
Use your own numbers
If you use one carton of sugar sticks per week and delivery takes a week, reorder when about two weeks' stock is left. Replace this example with your real figures.
A simple usage log
A paper or phone table with item, start-of-week quantity, end-of-week quantity, and usage is enough. After a month or two you will know your real consumption.
Rotate stock
What expires first is used first. When receiving sugar sticks or 3-in-1 coffee sticks, place new cartons behind old ones and check the printed dates.
Storage
Raised shelves in a dry place, away from the coffee machine, oven and steam, away from detergents, with cartons kept closed until needed.
Fewer suppliers where possible
If your cafe uses both sugar and coffee sticks, you can order them from the same source. Tottibone packs both in Homs for cafes, restaurants, hotels and offices.
A fixed monthly ordering day
Pick a fixed day, such as the first Thursday of each month, to check stock and send a written order, and keep a copy so any staff member can follow up.
FAQ
How often should I order? It depends on your size and storage space; many cafes order monthly with small extra orders in peak seasons.
What should I include in a quote request? Venue type, city and approximate monthly quantity per item.
Contact us
Send these details via the Tottibone website.
