A central kitchen should reorder cling film from batch demand and measured cuts, not from an employee noticing the last carton. Keep usage by width and format so a surplus of one SKU cannot hide a shortage of another.
Use this consumption equation
Required metres = sum of (planned covers × measured cut length) + recorded process loss.
Required rolls = required metres ÷ verified usable metres per roll.
Classify loss: short cut, folded sheet, rewrap, damaged box or film left on a discarded roll. Each has a different correction.
Record the inputs by shift
| SKU | Covers | Cut length | Loss by reason | Roll changes |
|---|---|---|---|---|
| [width/length] | [ ] | [m] | [m + reason] | [ ] |
Set a named reorder buffer
Add demand during supplier, transport, receiving and release time. Keep event uplift and safety stock as separate lines so they can be reviewed. Exclude quarantined stock from availability. Use the food-service roll guide to confirm the chosen format, then calculate when and how much to reorder here. Confirm rolls-per-carton for the exact commercial roll configuration before converting rolls into cartons.
