A hotel should size cling film by workstation. Banquet prep and pastry can have different pan spans, change rates and storage rules; forcing one roll everywhere may move inventory savings into film waste and labor.
Collect one week of station data
| Station | Outside pan spans | Covers/shift | Average cut | Failed pulls | Current roll changes |
|---|---|---|---|---|---|
| [name] | [mm] | [ ] | [m] | [ ] | [ ] |
| [name] | [mm] | [ ] | [m] | [ ] | [ ] |
Consolidate only when the numbers support it
Group stations that can use the same width with one sheet and similar handling. Keep a second width when it removes seams or excess tails enough to offset another SKU. Record dispenser and counter clearance before increasing roll length.
Set issue and reorder units
Decide whether stations receive rolls, inner packs or cartons. Preserve SKU and lot identity after a carton is split. Calculate reorder demand by SKU from usage during replenishment time plus named event stock; exclude damaged or held rolls.
The restaurant roll check covers basic selection. YIYUAN's commercial range can then be compared against this station sheet rather than a generic hotel request.
