tailieunhanh - Lecture Purchasing for Chefs: Chapter 3 - Feinstein, Stefanelli

Chapter 3 - Food vendors: who should i buy this stuff from? This chapter’s objectives are to: Understand how methods used to select a vendor affect an F&B operation’s cost of sales, develop selection criteria based on the operation’s needs, ability to investigate potential suppliers and assess their overall fit into the operation, | Vendor-Selection Criteria Overall Value Understand how methods used to select a vendor affect an F&B operation’s cost of sales. Develop selection criteria based on the operation’s needs. Ability to investigate potential suppliers and assess their overall fit into the operation. Discuss the implications of various pricing systems, ordering procedures, and credit terms. Describe perceived value and its relation to product quality. Describe the difference between AP price and EP cost. When “hiring” a vendor: Review multiple applicants Interview several candidates National chains provide purchasing support Still must buy some items locally Some vendors have exclusive rights: your choice is to take it or leave it References Compatibility/Chemistry Size of the Firm Location Delivery Schedule Storage Availability Free Samples Social Responsibility Lead Time Returns Policy Minimum Order Requirements Purveyor’s Experience Technological Capability Ordering Procedures Reciprocal Buying . | Vendor-Selection Criteria Overall Value Understand how methods used to select a vendor affect an F&B operation’s cost of sales. Develop selection criteria based on the operation’s needs. Ability to investigate potential suppliers and assess their overall fit into the operation. Discuss the implications of various pricing systems, ordering procedures, and credit terms. Describe perceived value and its relation to product quality. Describe the difference between AP price and EP cost. When “hiring” a vendor: Review multiple applicants Interview several candidates National chains provide purchasing support Still must buy some items locally Some vendors have exclusive rights: your choice is to take it or leave it References Compatibility/Chemistry Size of the Firm Location Delivery Schedule Storage Availability Free Samples Social Responsibility Lead Time Returns Policy Minimum Order Requirements Purveyor’s Experience Technological Capability Ordering Procedures Reciprocal Buying Willingness to Barter Cooperation in Bid Procedures Long-Term Contracts Credit Terms Cost-Plus Purchasing One-Stop Shipping Standing Orders Vendor’s Consulting Support References Join organizations to meet other buyers National Restaurant Association NRA (local chapter) American Culinary Federation (ACF) (local chapter) Ask about vendors in the area References (cont.) Ask for references from vendors and call them! Is the vendor fair, honest? Are drivers easy to work with? Are deliveries made on time? How are credits handled? Will the vendor make emergency deliveries? Compatibility/Chemistry Note positive or negative vibes Are you comfortable with the person? Hopefully this is a long-term relationship Size of the Firm Large firms Adequate inventories Ability to meet your needs May be impersonal Small or specialty vendors May not have large inventories More personal service May cost in the long run in stockouts and shortages Location The closer the better Staff members may need to pick up items .