1. purchase date: record the specific date of each purchase.

2. Purchase items: list the names of food or raw materials purchased in detail, which can be classified according to classification, such as vegetables and fruits, meat and poultry, spices, etc.

3. supplier information: record the basic information such as the name, contact information and address of the supplier to ensure effective communication and traceability with the supplier.

4. purchase quantity: indicate the quantity of each purchase, such as weight, unit or quantity, to facilitate subsequent inventory management and use planning.