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Trousers & chinos

Planning sizes, spares and hospitality uniform reorders.

Keep a size register and calculate replenishment for service, kitchen and housekeeping teams.

Measure samples, then capture only what you need

Compare waist, inside leg and finished garment measurements. Fit over the normal shift layers, and record the chosen size and SKU in your inventory sheet.

Set a reorder point for each core size

Multiply average weekly usage by supplier lead time, then add a separate reserve for urgent replacements. Track long lead times and seasonal starters rather than averaging away peaks.

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