Save Money- Restaurant Ordering Controls
Five Tips - Ordering
1. Create Product Specs for every item you buy. Sit down with the kitchen team and write out a specification for every item. Example: cantaloupe, 5 1/4 to 6 1/4 inches in diameter.
2. Every spec must be quantifiable and qualitative. Every spec must be measurable. For quantity, either weight, volume or count. For qualitative, name the brand or grade. Example: 1140 ml bottle of Belvedere Vodka or 12 ounce AAA Alberta Beef
3. Provide copies of these specs to all of your suppliers. This will ensure they are all quoting on the same item. If they do not carry your spec, ask them to quote on the next closest, along with their products spec. Use this to measure against yours. Differences will be greater than you think.
4. Get a minimum of THREE produce quotes every week. You dont need to supplier-hop every week, but this will help keep you up to date with current market prices. At least make sure your produce supplier knows that you are aware of how their prices are in relation to others.
5. Post the specs near the receiving door. Check each item against its spec as it arrives. Try to have the Chef or Manager who placed the order recieve it to ensure it is correct.
Top Shelf Consulting has been helping Ontario restaurants increase profits since 2000. Specializing in Menu Engineering, Cost Controls, and Service Selling, Top Shelf offers both one-on-one consultations as well as full-day seminars.
Check us out at http://www.topshelfconsulting.ca
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