this depends on the business situation of your restaurant and the difficulty of purchasing. If you judge the inventory only from the turnover, you can take this method: first record the daily and monthly turnover of your restaurant, and the longer the time, the more accurate the data will be. Then calculate the number of each dish you buy for every 11 thousand yuan you sell. Then use this data to combine your forecast of the turnover of the day and the month, and you can get your inventory. It is suggested that you use a one-and-a-half-day inventory of fresh materials, so as to maintain business sales and not cause waste.