1. Choose the inventory unit
Use one consistent measure for both stock and use per visit, such as servings, kits, pieces, or another countable unit.
2. Enter current stock
Add the total on-hand quantity before your normal reserve or waste allowance is removed.
3. Estimate use per member visit
Enter the average quantity consumed during one membership visit based on observed use or an internal operating standard.
4. Add weekly member visits
Use the expected total visits that consume this inventory, not simply the number of active members.
5. Protect a reserve
Enter a percentage for safety stock, handling loss, breakage, or inventory you do not want counted as normally available.
6. Review the supply horizon
Compare the estimated weeks and days of supply with your reorder lead time and expected changes in member traffic.