How to make a catering purchase plan

According to the operating characteristics of hotel catering, the management of the catering department should make periodic raw material procurement plans and refine the approval process. For example, the raw materials that go directly into the kitchen every day are determined according to the operation situation of the day and the existing storage capacity of the warehouse, and the purchase quantity of raw materials on the next day is inspected and audited by the executive chef. Swallows, wings, abalone and other important raw materials. Two-level control should be carried out, which should be declared by the chef, reviewed by the food and beverage director and reported to the general manager for approval. Reduce unplanned purchases. Unplanned large items must be submitted to the general manager for approval. Generally speaking, the raw materials directly entering the kitchen in the catering industry are mostly priced once every 10 day. For varieties with relatively stable daily prices, inquiry and monthly price system are implemented. The Food and Beverage Department shall establish a regular market inquiry system and strictly implement it, so as to keep abreast of the changes in market prices, and at the same time develop seasonal dishes and enrich the variety of dishes. At present, hierarchical pricing has been used in some big hotels, which effectively restricts bidders, price makers and purchasing departments. That is, the bidder bids once every ten days, and the pricing person and the purchasing department staff * * * open the box together. The purchasing department inputs the bid price, and the catering department and the purchasing department input each other's market inquiry. The pricing person compares and screens the raw material price information obtained from the three channels, and makes pricing according to the comprehensive situation. The three parties don't meet. In order to make the specifications of all kinds of food raw materials meet the market supply and meet the needs of kitchen production, kitchen managers must strictly prepare the purchase list of their own enterprises. The purchasing department and the kitchen department need to cooperate to make the purchasing plan of the catering industry. The basic process is as follows: 1. The kitchen fills in the food purchase order according to the inventory and the required quantity, and submits it to the chef for signature and approval. Food application is made in triplicate, one for the supplier, one for the warehouse keeper and one for the finance department. 2, warehouse, floor, according to the inventory, follow the principle of minimum inventory, submitted to the procurement plan, signed by the head of the department, after the signing of the general manager, procurement plan in triplicate, a buyer, warehouse keeper, finance department. 3. Arrange and organize procurement case analysis: Multi-channel investigation, the source of profit is today when Sichuan cuisine is popular. Xishu Douhua Village is located in the Oriental Plaza, intercepted by South Beauty on the left and pursued by Yoshinoya on the right. However, manager Zhao Pengju actively used modern scientific management methods, and even in the Oriental Plaza, where delicious food gathered, he created his own sky. Xishu Douhua Village has four branches in Beijing. Comparing the four stores, each store requires an overall cost control index every month to reach a certain percentage of gross profit margin. Oriental Plaza is a bustling commercial center in Beijing. Opening a shop here is really an opportunity and a challenge, which requires extraordinary management ability. In its operation, Douhua Village found that in today's catering market, it is impossible to save costs simply by price discount, because everyone is discounting, and the significance of this competitive means itself has been greatly reduced. Manager Zhao of Douhua Village believes that only in daily operations, we should pay attention to every detail and implement cost control, rather than deciding whether to control costs according to the monthly report. This is the most effective way to increase profits. Any successful enterprise will regard quality as its life, especially in western Sichuan. In order to provide guests with the most exquisite dishes and the most delicious taste, the raw materials of Xishu are of the highest quality, especially expensive materials such as seafood and dry goods. A slight difference will directly affect the quality of dishes. In business, I found that the brand has been established, but the cost has also gone up, and the profit has definitely dropped. Because of fierce competition, enterprises dare not raise the price of vegetables at will, but the price of raw materials does fluctuate greatly, especially raw materials such as dried seafood. If there is any small change in the place of origin, the final purchase price may be tens of dollars. The price of raw materials has risen several times, but the price of vegetables can't be raised. Guests will still order this dish. Finally, I have to bite my teeth and serve the food as it is. Through long-term business practice, Manager Zhao observed that the price of raw materials rises and falls, but why can the price suddenly rise a lot when it rises, but it can never return to the original price when it falls? He realized that he must go to the market to investigate the price and understand the real situation of raw material price rise and fall. In view of this, Xishu sends people to the market every week to investigate the real situation in the market, control the price on the basis of ensuring the quality of raw materials, and avoid the cost loss caused by suppliers' failure to report the price increase. With the increasing emphasis on the market purchase price, the manager later realized that sending people to the market every week to inspect the price can only play a part. After all, it is once a week, not every day, but the purchase price of some raw materials fluctuates every day, such as vegetables, which seems to change only a few cents, but it is not a small amount over time. If we can know the price every day, then controlling the cost and price will bring about qualitative changes. Later, I came into contact with easy-to-eat products. He believes that although the quotation of professional institutions is a new thing, it has brought help to the catering industry for a long time. Now, there are people in Douhua Village who read the latest price information online every day, and at the same time, they will send people to the market to inspect and verify the accuracy of the information. Through several months' practice, the profit of Douhua Village has been obviously improved, which is the income saved from the source of procurement by doing enough research in various ways before purchasing.