What kind of experience does hotel purchasing need?

An important link in the procurement of small and medium-sized hotels is dealing with small vendors in farmers' markets. How to "see through the pearls" and see through their "tricks", so as not to buy bright seafood raw materials but sticky, and to buy fat shrimp back overnight, how to deal with it without losing money? This requires not only vision, but also experience. Yang Tiefeng, a catering manager from Dalian who has been engaged in purchasing 15 years, summed up 20 "combat experiences" for everyone and shared them with the majority of purchasing managers.

1. The vendors in the farmers' market are very realistic businessmen with a wide range of knowledge: everything that happens in the market every day is a tragicomedy of life; Large information flow: thousands of transactions in the market reflect the diversity of all levels of society; Powerless: Without a prominent social background, they coldly watched the rise and fall of restaurant owners, large and small. They know more about the business life of the restaurant than the restaurant owner. When they get together and ask you for a reward, it is the moment when you are about to end the business mission of the restaurant. Don't underestimate them, maybe they are in rags, but at this time, they can afford millions. When you are proud, they are all "big fools", which makes you feel that life is worse than death. You seem to have succeeded. You are a great businessman, willing to buy "crutches" and say "thank you" from the heart! You leave happily with the goods, and they will envy their prey behind you and say, this silly boy!

They told you with indignation that we would never sell fakes. But as soon as I turn around, I will mysteriously call you over and tell you: go back to the store and soak the shrimp with fresh-keeping powder. The color is beautiful. That's how we sell it.

When each manufacturer sells it to you for the first time, the price will be surprisingly cheap. If you ask which variety, which variety is good and cheap. After the third time, the price is the same as that of the previous supplier.

4, chilled fish, seafood in Bai Gang plate or Bai Gang basin, good reflection, fresh, correct products, will make you look back when buying.

Some chilled fish, such as yellow croaker, Spanish mackerel and pomfret, are fresh, bright and fluorescent, because the vendor put them in ice water the night before.

6. The shrimps are stacked alternately, plump and beautiful. The back of the shrimp faces outward to increase the brightness.

7. Live sea cucumbers are full of water. Maybe the seawater in the seafood tank is impure and mixed with fresh water.

8. The live conch is twisted and soaked. It must be full of sea water.

Live sea crabs were put into the incubator, and they were wrapped with tape by vendors and opened at home, turning into a pile of dead crabs. This is the time when the supplier changes the package during delivery.

10, the dead crab's shell is facing down, and the stomach is facing up. From a slightly different angle, the dead crab's claws are lifelike. Dead crabs sell live crabs.

1 1. Precious live fish are weighed personally. For ventilation, add a ladle of seawater, and you will be very skilled in shouting. Add some ice cubes. If you go home and weigh it, hey! Why is half a catty missing? Vendors are familiar with the purchasing procedures of restaurants. In order to avoid damage, live fish are often put directly into seafood tanks without weighing, and the seawater added at the time of purchase increases the difficulty of checking the scales. Can the breeder check it for you? Usually not.

12. The first thing some vendors selling aquatic products do when they arrive at their posts in the morning is to add different amounts of water into black plastic bags. Before the goods are weighed, you are regarded as a "stupid root". Other vendors put plastic bags in double layers with water in the middle, which is difficult to find.

13, you bought precious chilled fish at a very low price, not because you have a lot of face, but because the fish belly is full of low-grade fish or ice cubes. 14, what you see is a piece of lean meat called by the vendor, but when you go home, it is a piece of glistening fat. It turns out that the fat is in the scale, and the fat is already in it when it is weighed.

15, shellfish, good is always in your eyes, and it is likely to be worse in your pocket or every other day.

16. The vendors ignore you and pretend to be busy. It's not that he is really busy, but that he wants you to make a deal quickly and buy his whore.

17, silver carp blood, eel blood and carp blood are magic weapons in the hands of vendors. Big-toothed fish and small-billed fish are not fresh, and if they are painted less, they will become glossy and abnormal.

18. Most of the water delivered in the market has been soaked in alkaline substances, such as venetian blinds, tendon and fish skin. , clean and bright, beautiful and delicious.

19, offshore goods are sold, farmed goods pretend to be wild, and foreign goods are said to be local, which is common.

20. Stacking double scales is a trick often used by vendors. If you check the scales yourself, you will definitely be short of weight when you get back to the restaurant. It's hard to prevent.