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Importance of Purchasing
Every dollar
saved through effective purchasing increases the restaurant�s profit by one dollar
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Type of Supplier
 Supermarket
Wholesaler, Distributor
Open Market
Daily Market
Contract
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Supplier Selection
Price
Quality
Quantity (minimum amount to purchase)
Method of payment (cash, credit card,
term)
Location
Honesty
Reputation of the supplier
Delivery Schedule
Hygiene of the supplier
New products offered, trends
Promotional discounts
Other (private, commercial interests)
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Purchasing Goals
Deal with the right
supplier
Buy the right product (according to a purchase
specification or purchase order for a large establishment),
fresh or
convenience food ? buy or make ? quality?
Obtain the right quantity
Pay the right price & conditions
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Receiving Process
Inspect incoming products against a
Purchase Order or Record
Inspect incoming products against a
purchase Specification
Control the delivery: count everything
that can be counted, weight everything that can be weighted, control unit price, total
price, quality of delivery (bottom). If for any reason a part of the delivery is not
received or can not be accepted, a memo should be signed by the delivery person and a copy
attached to the delivery invoice
Accept the product by signing the
delivery invoice. From this point, the responsibility for the products belongs to us, the
F&B department, not the supplier
Store the products immediately for
quality & security reasons. Special Note : the delivery person should deliver product
to the receiving area only (not other areas) and normal hours (not at midnight)
Complete
the daily receiving report
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