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5 keys to optimizing your restaurant purchases

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Let's give you some tips for shopping for your restaurant not become a headache

Your restaurant purchases are critical to achieving squaring the raw material costs, but also to monetize your stock and avoid waste perishables.

The latter are more complicated because they never know the sales volume to perfection, and you should always have more to avoid any shortages. Otherwise you will have to tell your client that you do not have or you have no raw material for the dish requested, a highly counterproductive gesture for a restaurant, bar in hotel.

If you have controls to prevent such problems, these They will help you place orders more easily and without forgetting, and also avoid buy it at a higher close trade where price is.

Learn to control your stock

Stock control will help you to know exactly the raw material you have and need in your local. Possibly, know the stock the first day of the month and the last to know your cost stand by, and thus close the monthly raw material.

But a Daily stock control, you can do with different programs catering, will help you enter your purchases in an automated way to sell a product, and will lower the stipulated amount of raw material to thus, you can do your shopping just by looking at the computer. Please note add ocasionas losses by misuse of raw materials purchased.

If you do not have a computer program nor the possibility to have a person who every day enter purchases, I recommend you make a tab stock with maximum and minimum to avoid buying more and, less.

Win effectiveness tabs order

If we link the previous point, on the same stock tab you can add a column intended to orders. For example: Tomato can; minimum stock 2; maximum stock 6; order to make 4 cans; Order date with day and month; person requesting the order.

Here you will have to monitor cold storage and warehouse When you place the order to do so accurately and leaving nothing forgotten.

These same records can be sent to your suppliers in each order to gain time and effectiveness.

Compare different suppliers and prices

After completing the previous tab order, we have to know who to make the order in question, so it will be essential before proceeding to the same, Search prices from at least three providers to compare and keep the cheaper following the same quality standard.

Do not you complicate, made an Excel table, for example, with all your products and send it to each supplier for the fill as their prices. Even, You can send it with the prices of your other two references to be conformed or reduce prices.

Pay attention to the receipt of the goods

Possibly one of the key points because some suppliers, when send samples, choose the best and the moment of truth, the product is not the same.

Checks incoming raw materials, weighing each box and to avoid any errata oversees the order with your personal as it is often better to pay a few cents more for a better quality product with less waste.

Remember that the vast majority of frozen lose an 40% of water and this will make the cost of raw material end plate rises and safely, compensates buy fresh.

Price verification and payment product

We have cooked or raw material to leave the stove to be enjoyed by the customer.

If you pay at the end of the month, It is my recommendation, check the price list submitted and accepted by your part to make the first order to avoid any increase in the cost of food purchased and us will rise in escandallo, which would result in a reducing our benefit.

If the food is fresh: vegetables, meats, fish,... ask your provider to report weekly price you via email or printed price list for avoid shooting your raw material costs.

Definitely, these keys will help you get your catering business route. It is not easy, but constant monitoring will make things difficult are easy.

5 keys to optimizing your restaurant purchases
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About the Author

Manu Balanzino

Chef, sommelier and gastronomic consultant. Management expert Food and Beverages in the hospitality industry, advises numerous brands of the food industry and restaurants in the development of cards, wines, distillates and cost control. Balanzino Manu is the founder and director of the digital newspaper, The Gourmet Journal, a referential publication of the culinary field. further, He is editor in magazines specializing in food and wine both nationally and internationally.

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