Order too much and the coffee goes stale; order too little and the machine runs dry. A simple system fixes both.
Order office coffee by a fixed rule: when stock drops to a set level, order the amount the team uses in a few weeks. One person in charge of orders and a simple usage sheet keep coffee from running out or going stale.
The reorder point
Set a stock level that covers the delivery time plus a few days. When stock hits it, place an order.
Order size
Order what the team will use before the coffee loses freshness. Dates on the bags help you judge whether the quantity is right.
No orders on the office side
With a serviced coffee vending machine (publisher's site), the operator restocks and the office does not have to track orders.
FAQ
What if a delivery is late? A safety stock and a plan B with ground or instant coffee.
Should coffee be ordered with other supplies? Yes, combining orders often simplifies logistics.