In the weekly purchasing cycle, the restaurant manager needs to estimate the safety stock in advance and contact the distribution center to order refrigerated goods every Tuesday. McDonald's doesn't think it is allowed to order too much or too little. Too much will increase costs, accumulate funds and reduce product quality. Shortage will reduce turnover and profits, and adversely affect the company's reputation and staff morale, while the cost of emergency orders will rise. After the distribution center accepts the order, it will buy it in batches on Wednesday and Friday. The restaurant ordering team should complete the inventory report on time, including serial number, name, calculation unit, inventory and inventory list, daily receiving and dispatching list, loss list, product sales daily report, weekly report, monthly report, employee catering, restaurant distribution list, etc. The restaurant manager will compare the order quantity with the purchase cycle every day, and once the problem is found, he will immediately enter the emergency order procedure. Although urgent ordering is not encouraged, once confirmed, the goods will be delivered to the restaurant door within 2 hours.