Several purchasing methods of catering raw materials that hotel management purchasing personnel must know.

Several purchasing methods of catering raw materials that hotel management and purchasing personnel must know

Which purchasing method of catering is chosen is determined by the quantity, time, frequency and requirements of purchasing items. Food and beverage procurement is the key link of food and beverage cost control, accounting for about one third of the food and beverage cost, and it is the first checkpoint before food processing. Therefore, one-third of the success or failure of catering comes from procurement, and reasonable procurement can save costs, shorten working hours, reduce waste and reduce the labor intensity of employees. When purchasing food raw materials and other items for enterprises, the purchasing staff of restaurants have different degrees of urgency according to the nature of raw materials, so the purchasing methods adopted are also various. Generally, purchasing personnel should choose different purchasing methods according to the daily business situation of the enterprise, the specific situation of raw material consumption and the requirements of essential raw materials.

First, the purchase frequency is divided into:

1. Generally, experienced purchasers make regular purchases in two steps: First, raw materials that may be purchased in advance, such as dry goods (fish maw, vermicelli, starch, etc.), condiments (ketchup, dried peppers, sugar, etc.), cigarettes, wine and spare items, are prevented from being overstocked or out of stock. The second is to ensure the items needed by all departments of the enterprise on that day. In order to ensure that the fresh fish, watercress, bean products and fresh seafood used in the kitchen must be purchased in the morning. Due to the timeliness, in order to ensure the freshness of raw materials, it is necessary to purchase them regularly on the day of use.

2. The purchasing method of temporary purchase is an emergency purchasing method in response to temporary special circumstances, which is inevitable in small and medium-sized restaurants. There are also two situations here: first, the raw materials purchased are forgotten when the kitchen is applied for purchase on the first day, or the raw materials are in short supply due to the increase in attendance, and temporary procurement is needed to ensure the normal operation of the business; Second, in case of emergency and special circumstances, raw materials or articles that are in urgent need, such as power failure due to the broken fuse of the switch, have no spare materials and need to be purchased urgently. When an enterprise needs to purchase goods temporarily, the purchasing staff should put aside their normal work and try their best to do it well? Remedy? Work.

3. Centralized purchasing Centralized purchasing is a common purchasing method adopted by large enterprises, which means that the catering company or the headquarters of the catering chain group directly manages the purchasing office and centrally purchases all kinds of cooking materials for the kitchens of subordinate catering enterprises. The specific method is: the kitchens of catering enterprises will report the required purchasing plan of cooking raw materials to the purchasing office of the company on time, and then make centralized procurement after summary. After the order plan is implemented, it can be sent to each catering enterprise by the supplier, or it can be uniformly accepted by the procurement office and then distributed. The advantage of this method is that you can enjoy preferential prices when buying in bulk; It is convenient to contact with more suppliers and has a large choice of raw materials; Conducive to centralized storage and treatment of raw materials; Can effectively ensure the supply of raw materials; Reduce the opportunity for buyers to engage in malpractices. Disadvantages: it is not conducive to the kitchen to purchase raw materials in time according to special needs; Some grass-roots catering enterprises have to give up local cheap raw materials.

2. Purchasing channels are divided into:

1. In order to reduce the pressure of purchasing personnel to go to the market or shop in person on weekdays, except for some goods that must be handled by themselves, they can order and deliver goods by telephone. Usually, the purchasing personnel choose more suppliers, remember more phone numbers and mobile phone numbers of suppliers, and have a good interpersonal relationship with them. Under special circumstances, they can assist in door-to-door delivery, so as to reduce the unnecessary labor intensity of the purchasing personnel and achieve the purpose of ensuring the demand in time when purchasing goods.

2. Restaurants that go out to buy goods are generally of high grade. Due to the needs of business, they often go to the origin of raw materials for purchase. Such as high-grade delicacies, dry goods, fungi and game. In order to reduce intermediate links and reduce costs, there are generally more opportunities to purchase from other ports. Especially for bulk purchases, the choice is intuitive and can prevent counterfeiting, and the price can also be cheap. This kind of regular purchase is also a purchasing method for buyers. This requires purchasing personnel to have the ability and knowledge to distinguish and identify raw materials, not only to ensure the texture of raw materials, but also to understand the yield of raw materials. There are many ways to purchase raw materials, and the supply market of raw materials is complicated. There is no fixed model for which way to purchase raw materials. The key to determine the procurement method lies in the scale of kitchen production, the amount of raw materials used and the local raw material market situation. The buyer should be good at observing, and be familiar with the specific contents of the purchase requisition, so that the goods can arrive in time, accurately, with qualified quality and reasonable price. Purchasing personnel should broaden the channels of purchasing goods in their daily work and shop around. In order to complete the job smoothly and reduce the pressure, we should adopt a combination of various ways to continuously improve work efficiency and ensure the needs of all departments of the enterprise to use goods. ;