Precautions for the purchase of food and beverage enterprises

General purchasing personnel should know the specific situation of raw material consumption and necessary food according to the daily business situation and benefit of the enterprise, so as to choose different purchasing methods. 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 generally adopt a combination of regular purchase, temporary purchase and telephone purchase to continuously improve the work efficiency and ensure the needs of all departments of the enterprise.

1, regular purchase. Generally, experienced purchasing personnel should purchase goods at regular intervals in two parts: First, raw materials that may be purchased in advance, such as dry goods (fish maw, vermicelli, starch, etc.), condiments (tomato sauce, pepper, sugar, etc.), cigarettes, wine and spare items, should be properly purchased in advance to ensure the inventory while preventing excessive backlog 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 the fresh fish, watercress, bean products and fresh seafood used in the kitchen, they must be purchased in the morning. Because of the timeliness, they must be purchased regularly to ensure the freshness of raw materials.

2. Temporary purchase. The purchasing method of temporary purchase, generally outside the normal purchasing, is an emergency purchasing method that must be taken to cope with the temporary special situation, which is inevitable in ordinary small and medium-sized restaurants. There are also two situations here: first, the raw materials that were forgotten during the kitchen purchase on the first day, or the shortage of raw materials due to the sudden increase in business 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 in urgent need, such as power failure due to broken fuse of switch. There are no spare materials, and they are in urgent need of procurement. When the enterprise needs to purchase goods temporarily, the purchasing staff should put aside their normal work and try their best to do the "remedial" work.

3. Purchase goods by telephone. In order to reduce the pressure of purchasing personnel to go to the market or store in person on weekdays, except for some goods that must be handled by hand, they can order and deliver goods by telephone. Usually, purchasing personnel choose more suppliers, and remember more phone numbers and mobile phone numbers of suppliers. And do a good job of interpersonal relationship with them, in special circumstances, can assist in door-to-door delivery, in order to reduce the unnecessary labor intensity of procurement personnel, to achieve the purpose of timely ensuring the demand for goods.

4. Go out to purchase goods. Generally, restaurants with higher grades often go to the origin of raw materials for purchase due to the needs of operation. Such as high-grade delicacies, seafood, fungi and game. In order to reduce intermediate links and reduce costs, there are generally more opportunities to purchase from other places. Especially for bulk purchases, the selection is intuitive and can prevent counterfeiting, and the price can also be cheap. This kind of going out to buy goods regularly 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.

Of course, there are many ways for the catering industry to purchase goods, such as centralized procurement, joint procurement and targeted procurement. Which way is suitable for an enterprise depends on the grade, scale and strength of the enterprise, and it is decided and implemented as appropriate. No matter what kind of channel or way, as long as it is most beneficial to yourself, it is the best.