What kind of catering procurement form to choose is determined by the quantity, time, frequency and requirements of the purchased 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 purchasing. Reasonable purchasing can save costs, shorten working hours, reduce waste and reduce the labor intensity of employees. When purchasing food raw materials 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 varied. Generally, purchasing personnel should choose different purchasing methods according to the daily operation of the enterprise, the specific situation of raw material consumption and the requirements of essential raw materials.

First of all, from the purchase frequency is divided into:

1. Generally, experienced purchasing personnel should regularly purchase goods 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, should be properly purchased in advance to ensure inventory. The second is to ensure the items needed by all departments of the enterprise on the same day. In order to ensure that fresh fish, douban, bean products and fresh seafood used in the kitchen must be purchased in the morning. Due to timeliness, in order to ensure the freshness of raw materials, it is necessary to purchase them regularly on the day of use.

2. Temporary procurement is generally an emergency procurement method to deal with temporary special circumstances, which is inevitable in small and medium-sized restaurants. There are also two situations here: first, the kitchen forgot the purchased raw materials on the first day when applying for procurement, or the raw materials were in short supply due to the increase in attendance, and temporary procurement was needed to ensure the normal operation of the business; Second, under emergency and special circumstances, raw materials or articles that are in urgent need, such as the fuse of the switch, lead to power failure, and there is no spare material, which requires urgent procurement. When an enterprise needs to purchase goods temporarily, the purchasing staff should put down their normal work and try their best to do it well? Remedial measures? Work.

3. Centralized procurement Centralized procurement is a common procurement method adopted by large enterprises. Refers to the direct management of the procurement office by the catering company or the headquarters of the catering chain group, and centralized procurement of various cooking materials for the kitchens of subordinate catering enterprises. The specific way is: the kitchen of catering enterprises will report the required purchasing plan of cooking raw materials to the company's purchasing office on time, and then make centralized procurement after summary. After the order plan is implemented, it can be sent by the supplier to all catering enterprises, or it can be accepted by the procurement office before delivery. The advantage of this method is that you can enjoy preferential prices when buying in bulk; Convenient contact with more suppliers, large choice of raw materials; Conducive to the centralized storage and treatment of raw materials; Can effectively ensure the supply of raw materials; Reduce the chances of buyers engaging in malpractices for personal gain. 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.

Second, from the procurement channels are divided into:

1, Telephone Purchasing 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 themselves, they can order delivery by telephone. Usually, purchasing personnel choose many suppliers, and remember that there are many telephone numbers and mobile phone numbers of suppliers, so they have good interpersonal relationships. Under special circumstances, they can assist in door-to-door delivery, reduce the unnecessary labor intensity of 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 higher grade. Because of business needs, they often go to the country of origin of raw materials to purchase. Such as high-end food, dry goods, fungi, game and so on. In order to reduce intermediate links and reduce costs, there are generally more opportunities to purchase from other ports. Especially for bulk purchase, the choice is intuitive and can prevent counterfeiting, and the price can be cheap. This kind of regular purchase is also a way for buyers to buy. 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 raw material supply market is complex. There is no fixed mode of purchasing raw materials. The key to determine the procurement method lies in the production scale of kitchen, the consumption of raw materials and the local raw material market. Buyers should be observant and familiar with the specific contents of the purchase requisition, so as to ensure that the goods are timely, accurate, qualified in quality and reasonable in price. Purchasing personnel should broaden the channels of purchasing goods in their daily work and shop around. In order to successfully complete the work and reduce the pressure, we should adopt a combination of various ways to continuously improve the work efficiency and ensure the needs of all departments of the enterprise.

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