menu ulit

• “EVERYTHING IS WORTH WHAT ITS PURCHASER WILL PAY FOR IT”

  Publilius Syrus, first century BCE
• “YOUR WORTH WHAT YOU SAVED, NOT THE MILLION YOU MADE”

  John Boyle O’Reilly rules of the road
• PURCHASE SPECIFICATION

  It is detailed list of exactly what you will buy and the conditions under which you will buy them. It comprises the company ‘s standards and rules for purchasing goods. Purchase specifications will depend on the market, just as the menu does.
• Determining the Outlet’s Needs According to the

  Menu and Business Volume

  
  

  1. Menu Analysis

  • Review your menu to identify the ingredients needed for each dish. Categorize ingredients by shelf life, cost, and supplier lead time.

  
  

  2. Sales Forecasting

  • Analyze historical sales data to predict business volume. Consider factors like seasonality, promotions, and local events that may affect demand.

  
  

  3. Inventory Turnover

  • Calculate the rate at which inventory is used and replenished. Aim for a higher turnover to reduce the risk of spoilage and obsolescence.
• 4. Order Scheduling

  • Schedule orders to align with peak times and avoid stockouts during high demand. Use automated ordering systems if possible to streamline the process.

  5. Supplier Relations

  • Develop good relationships with suppliers for better pricing and reliability. Consider multiple suppliers to mitigate the risk of supply chain disruptions.
• 6. Waste Management

  • Implement practices to minimize waste, such as using first-in-first-out (FIFO) inventory methods. Regularly review inventory for items that are close to expiring and use them creatively to avoid waste.

  7. Staff Training

  • Train staff on proper inventory handling and storage to maintain product quality. Encourage staff to report any issues promptly to address them before they affect customer satisfaction.
• Cross-Utilization of Products

  • It involves using a single ingredient across multiple menu items.
• It offers several benefits:

  • Reduced Waste
  • Simplified Inventory
  • Storage Efficiency
• Seasonal Products

  • Seasonal inventory refers to goods with fluctuating demand based on weather, events, or holidays.
• Challenges:

  • Dead Stock
  • Changing Demand
  • Limited Visibility
• Assessing Potential Clients

  • Reputation and Reliability
  • Quality of Products
  • Proximity to your Restaurant
  • Customer Service
• Collecting and Reviewing Vendor Bid

  Prices for most perishable products ( such as produce meat poultry seafood and dairy) changes weekly.
• Negotiating Prices and Conditions with Vendors

  • Understand Your Position
  • Build Relationships
  • Mutual BenefitlFlexibility
  • Communication
  • Professionalism
• A purchase order is a legal document form used by a buyer and sent to a supplier for an order.
• Proper product delivery is essential for the long term survival of a vendor restaurant relationships and for smooth business operation.
• Receiving, Storing,  and Issuing Goods Pragmatically

  • Receiving Goods
  • Inspect Deliveries
  • Verify Orders
  • Documentation
  • Storing GoodslOrganization
• INDEPENDENCE AND ETHICS

  • The purchaser’s role is to represent the company’s best interest from start to finish during the purchasing process.
  • To avoid misunderstanding and confusion contacts with vendors should be handled through the purchasers.
  • The professional purchaser must also bring new ideas to the company.
• National Association of Purchasing Managers Standards of Purchasing Practice

  
  

  Prioritize Company Interests

  • Consider the company's interests first in all transactions and adhere to established policies.

  Value Counsel and Dignity

  • Be receptive to competent counsel from colleagues without compromising office dignity or responsibility.

  Seek Maximum Value

  • Buy without prejudice, aiming to obtain the maximum ultimate value for each expenditure.
• National Association of Purchasing Managers Standards of Purchasing Practice

  
  

  Respect Obligations

  • Respect obligations and expect reciprocal treatment, aligning with good business practice.

  Avoid Sharp Practices

  • Steer clear of sharp practices that exploit one's position for personal benefit.

  Support Colleagues

  • Counsel and assist fellow purchasing managers in their duties whenever possible.

  Cooperate for Development

  • Collaborate with organizations and individuals to enhance the development and standing of purchasing.
• The Elements of a Contract

  1. Capable Parties - This means that all parties must be capable of entering a contract.
  2. Mutual Assent - Force, coercion, and duress prevent the creation of an enforceable contract.
  3. Lawful Objective - The contract must be free of criminal, immoral, or otherwise illegal objectives, and must in no way be against public policy.
  4. Sufficient Cause to Contract - This means there is a reason for the contract. It doesn't have to be for money, products, or services, but these causes are the most common.
• EDI (Electronic Data Interchange)

  is the computer-to-computer exchange of business documents in a standard electronic format between business partners.
• XML (Extensible Markup Language)

  to create formats for data that is used to encode information for documentation, database records, transactions and many other types of data.
• DATABASE RESPONSIBILITIES

  Another enormous technological development in the industry has been the nearly universal use of electronic databases in inventory systems
• One cannot think well, love well, sleep well, if one has not dined well.

  • Virginia Woolf
• Purchase Specification - detailed, precise descriptions of items desired to be purchased and under what condition.
• Quality: What level of quality will your guests expect
• Quantity: What quantities will your company require?
• Consistency: What kind of product consistency can the vendor offer?
• Reliability : How reliable is the vendor in terms of delivery schedule and product quality?
• Availability: What kinds of seasonal items will you be buying from each vendor?
• Service: Does the vendor provide services such as prompt notification
• Safety: Are the vendor's products processed in accordance with government regulations for food safety?
• Price: Are the vendor's prices consistent with or below those of their competitors?
• The customer survey acts as “eye and ears” for management in the areas of perceived value, cleanliness, survey standards and ambiance- the whole restaurant package.
• Steps to creating an effective customer survey:

  1. Decide what the survey is supposed to elicit.
  2. Identify the audience of the survey and how they will relate to the questions asked.
  3. Create questions that identify the survey demographic.
• The packaging size and method of delivery

  • Other miscellaneous information, such as the item's area or country of origin
• Product specifications should include the following:

  -The name of the item

  -The amount or quantity needed

  -The grade, packer brand, USDA number, or other quality information about the item

  -The price of the item
• Quality Specifications and Product Testing

  • quality to define a number of parameters for your purchases
  • how well the product performs-not simply whether it tastes good
• YIELD TEST - determine the amount of usable product available after processing raw items.

  Yields - The net weight or volume of a food item after it has been processed
• PURCHASE SPECIFICATION

  It is the standard in your mind to buy. You might prefer low-fat, organic or kosher foods, you may choose your menu within a very tight budget or you might prefer the food that are easiest to store and prepare, such as prepackaged meals.