Buying what you serve.
WHAT MATTERS MOST
Consistency of quality and supply.
WHY
Inconsistent ingredients produce inconsistent dishes.
WHAT TO ESTABLISH ABOUT EVERY SUPPLIER
What they supply At what specification At what price, and how often it changes Delivery schedule What happens with substandard goods
WHAT TO CHECK ON DELIVERY
Quantity against the order Quality Temperature, for chilled and frozen items Dates Packaging condition
WHY TEMPERATURE ON ARRIVAL
Cold chain failure before delivery is invisible afterwards.
WHAT TO DO ABOUT SUBSTANDARD DELIVERIES
Reject them at the point of delivery.
WHY THEN
Accepting and complaining afterwards rarely produces credit.
WHAT TO RECORD
Every delivery, and every rejection.
WHAT TO ESTABLISH ABOUT FRESH PRODUCE
Whether daily market purchasing or supplier delivery suits better.
WHAT MARKET PURCHASING PROVIDES
Freshness and price flexibility.
WHAT IT COSTS
Time, and variability.
WHAT TO MAINTAIN
More than one supplier for anything critical.
WHY
Supply failures during service cannot be resolved.
WHAT TO TRACK
Price changes, by item.
WHY
They are absorbed silently and they destroy margin.
WHAT TO DO ABOUT SUBSTANTIAL INCREASES
Review the dish cost and the price.
WHAT TO VERIFY
Supplier registration and, for regulated products, their compliance.
WHAT TO KEEP
Records of what came from where.
WHY
Traceability matters if a problem arises.
