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Chapter 11

Chapter 11. Purchasing, Receiving, and Storing Foods. Purchasing. Purchasing mistakes can mean the difference between profitability and failure. Yields. Those purchasing should know how to calculate yields How many salads can be produced by a case of lettuce?

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Chapter 11

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  1. Chapter 11 Purchasing, Receiving, and Storing Foods

  2. Purchasing • Purchasing mistakes can mean the difference between profitability and failure

  3. Yields • Those purchasing should know how to calculate yields • How many salads can be produced by a case of lettuce? • Each Caterer should become familiar with common grades and expressions used in purchasing • Prime vs. Choice vs. No Roll

  4. Specifications • Develop product specifications for each item to be purchased – • Assures consistent yields • Works within recipe cards & cost calculations • Can vary with menu item (Steaks vs. Stews) • Timing • Make sure foods arrive ‘Just on Time’ – not too early and not too late • Know the shelf life of a product

  5. Goals of Purchasing • To Order the proper product • In the correct quality and quantity • At the best possible price • Delivered at the right time • From a reputable supplier

  6. Ethics In Purchasing • Purchasers should be prohibited from accepting gifts above a certain value (including fishing trips) • Should show no one supplier favoritism • Should not make personal purchases from suppliers • Bids should go to the lowest bidder • As Always, there is flexibility – e.g. service level may be worth a few cents more if prices are consistently the same between suppliers

  7. Purchasing for the catering operation • Purchasing in a catering operation is different than a restaurant • Common Mistakes • Not knowing quantities on hand • Not consolidating needs of several parties • False ‘savings” in bulk purchases, especially of perishable product • Lazy – ordering from one supplier only, instead of going to markets, etc.

  8. Bulk Buying • By only in bulk of you can save 20% or more off the price and if it can be used in the next 3 months • Only if you have secure, safe storage • If the cash flow allows it • Set limits – no hoarding! • Keep inventory levels low • Stealing is harder • Easier to inventory • Not tying up money – keeps good “Cash Flow”

  9. Purchasing Specifications • Talk to and learn from the salespeople form major suppliers! • Should include • Intended use • General and Detailed Descriptions • Product name • Brand or Manufacturer • U.S. Product Grade • Size of product • Age of product (beef) • For Produce - Color, ripeness, trim, “name”

  10. Selecting Suppliers • Establish the rules! • Should be easy to work with • Helps to think of them as partners – honest and upfront • Keep options open – even if using a main supplier, talk to the others • Suppliers can be wholesale clubs and markets

  11. Meat • Three Basic Sources • Local Retail Markets (Publix) – convenient but expensive – good for emergencies • Local Butcher – can buy meat be the case and break up – also cut meat to order • Distributors – (Sysco, Cheney Bros) – sometime will break cases at extra cost

  12. Produce • Market – can save 30% or more • Wholesale Clubs (Restaurant Depot) • Distributors • Wagon- jobber – buys the order from market and delivers for a mark up.

  13. Seafood • Learn the terminology • Most today is frozen – • IQF – Individually Quick Frozen • Example • IQF Shrimp 20 – 30 PND = • Individually Quick frozen shrimp, 20-30 count per pound, peeled and deveined

  14. Purchase Orders • Use them! • Should include: • Date the order placed • Payment Terms • Supplier • Description, quantity, quoted cost of each unit • Area for receiving person to verify acceptance • Extension of final price, • Signatures of Supplier agent and Receiving person Most large suppliers have on line ordering

  15. Tips for Buting Edible portion cost – lowest price not necessarily the least expensive – think cost per serving Make or Buy – • Know your labor costs • Equipment on hand • Skilled labor available- • Quality considerations • Availability of ready prepped product • How does it relate to the overall commissary operation?

  16. Tips (Continued) • Competitive Bidding – • Focus on “Center of the Plate” • Can the supplier do better on prices? • May lock in purchase price for several months on minimum buy – supplier keeps product • Limited delivery or no delivery • Less expensive with no adverse effect on quality • Seasonality – times of year foods are cheaper

  17. Tips (Cont.) • Pay with Cash – or within terms • Price Trend Speculation • Purchase in Larger Units • Special Promotions • Do it Yourself – go to the market or Wholesale Club • Use rebate programs by majors brands (why not coupons) • Buy Generic

  18. Receiving • Products should be received at off peak times • Keydrop deliveries • Should be checked in by designated person – • Food Safety – correct temperatures • Quality • Weights (have scales) • Should meet specifications The person receiving should have the authority (and willingness) to reject anything out of “Spec”

  19. Next • Accessory Services

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