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A term common in restaurant management, a par is the total number of an item you want to have on hand for every service. For example if your par for the tomahawk steak 20, then you believe that having 20 steaks on hand plus the corresponding amount of mise en place required to plate the entire steak set 20 times will get you through the service, under normal cirrcumstances, without having to 86 the item. A par count is not the average number of the item you expect to sell. Setting a park to the average would result in having to 86 the item during 50% of services.

Sample usage:

Cook: "chef, do you think 2 quarts of parsnip purée is enough to get us through service tonight?"
Chef: "No idea. What does the par say on your prep sheet"
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