What are the requirements for choosing a catering purchaser?

Strengthening the operation and management of the catering industry is one of the main purposes of improving the economic benefits of catering. On the premise of ensuring service quality, the catering industry strengthens procurement management, which is conducive to reducing the cost of catering raw materials. It is an important link in improving product quality and obtaining huge profits.

1. Selection of purchasing personnel

The selection of purchasing personnel is extremely important for the cost control of the restaurant. For example, some restaurants have advanced equipment, first-class services and skilled chefs, but the economic benefits are always not ideal. In addition to objective reasons, the important point is that the purchasers choose improperly, resulting in high price differences in the quality of the purchased raw materials. There is a lot of waste, coupled with the kickbacks taken by purchasing personnel, which directly leads to an increase in raw material costs and reduces gross profit margins. Therefore, qualified buyers are the prerequisite for good procurement. Relevant experts believe that "the success of a restaurant depends on the level of the chef and the buyer." The failure of many companies is due to the high cost of procurement. , so many restaurant buyers or purchasing department directors are relatives or trusted close friends of the boss. This is the reason. Experts once studied that a good buyer can save the company 5% of costs. Therefore, buyers play an extremely important role in catering.

1. The professional ethics that purchasing personnel should have

No matter how high the professional quality of purchasing is, if you do not possess professional ethics, you cannot become a qualified purchaser. He must have an honest, shrewd, and practical character. He must put collective interests first and must not seek personal gain with power. He must not accept gifts or high-priced purchases, or receive kickbacks. If an enterprise discovers that a buyer has engaged in bad behavior during operations, it should immediately remove the buyer from the position.

2. Professional qualities that purchasing personnel should possess

Although purchasing personnel do not have to be chefs, they should at least know the quality characteristics, origin, performance, application and general usage of various raw materials. Processing methods and preservation methods, and will identify the grade of raw materials, especially some high-end raw materials, for example: bird's nests are made from swifts, those that are transparent and have less hair are considered high-grade, while those that are dirty and have more hair are considered low-grade.

2. Develop a strict procurement system

Without a strict procurement system, procurement cannot be effectively controlled, and it can easily lead to conflicts between the procurement department and the kitchen. It is also prone to fraud, causing costs to rise. Since different enterprises have different sizes and operating methods, their organizational structures and management methods are also different. Large hotels generally have a purchasing department, and small hotels have full-time buyers. However, one thing is the same, that is, the positions should be clear and the responsibilities should be clear, so that the purchasing personnel should know what to do, what not to do, how to do it, and what responsibility. This series of systems should be determined according to one's own circumstances.

3. Procurement Procedures

The procurement procedures vary in different regions and different hotels and restaurants, but generally speaking, they mainly include the following two steps:

1. Write a purchase list. This list is usually filled in by warehouse custodians. They fill in the items that need to be purchased based on the consumption and inventory status of the goods. After filling out the list, they submit it to the relevant departments, such as the purchasing department or the finance department, for purchase.

2. Purchase order. After receiving the purchase list, the purchasing department or the finance department will understand the market conditions. After the purchase list is approved, the purchaser will fill in the purchase list. When the order is approved by the competent department, the purchase will be implemented.

4. Quantity management of purchased raw materials

Purchasing quality standards can be relatively stable over a period of time, while purchasing quantities should be continuously adjusted according to changes in customer sources and inventory. All raw materials will deteriorate, but some will deteriorate faster and some will deteriorate more slowly. The catering industry should adopt the "daily procurement method" as much as possible. The raw materials used on the same day are purchased on the same day, mainly to ensure the freshness of the raw materials and facilitate the turnover of funds.

1. Purchase quantity of perishable raw materials

Perishable raw materials refer to fresh goods. The purchased raw materials and main ingredients should be used immediately and repurchased after use. The following formula can be used to control the purchase quantity of this type of raw materials:

Quantity to be purchased = quantity to be used - current inventory.

2. Purchase quantity of non-perishable raw materials

Non-perishable raw materials are not easy to deteriorate quickly. In order to reduce the workload, larger quantities can be purchased when funds are loose. For storage, this type of raw materials are dried product raw materials and canned raw materials. The "estimated periodic purchasing method" is often used. That is to say, when the operating conditions are stable, the daily consumption of the goods is estimated, when it is expected to be used up, and timely and regular purchases are made for replenishment.

5. Quality Management of Procurement

In order to purchase raw materials and produce dishes of stable quality, raw materials of stable quality must be used, which requires the formulation of "standard procurement specifications" "The content includes the name, part, origin, grade, appearance, color, and freshness of the raw materials. It is also necessary to formulate "standard procurement specifications", which can force managers to predetermine the quality requirements of various raw materials according to the menu, so that the procurement quality of dish raw materials can be guaranteed and avoid product quality degradation caused by unstable procurement. This standard can also be used as the basis for quality standards for acceptance in order to strictly control the quality of raw materials.

Standard procurement specifications are compiled based on the requirements for the dishes provided on the menu. Restaurants that use fixed menus have relatively stable products over a period of time, and the procurement specifications of raw materials are also relatively stable. If the menu changes or market conditions If changes occur, the procurement specifications should be adjusted according to the situation and need to be modified or re-formulated. Determining standard specifications is an important measure to ensure that purchased products meet ideal quality standards.

6. Price management of procurement

There are many varieties of catering raw materials and frequent procurement. The market prices of many products fluctuate greatly, making it difficult to standardize prices. In order to purchase the highest quality raw materials at the lowest price, catering managers and buyers must investigate the market conditions in advance before determining the price. When determining the price, the purchasing personnel should negotiate directly with the suppliers to obtain reasonable quotations for the required raw materials. Or contact multiple suppliers to quietly quote prices, shop around, and choose the lowest price.

In summary, procurement management is an important part of catering management. Scientific, detailed and reasonable arrangements should be made according to the company's own situation to better ensure the economic benefits of the company.