【书籍专题 · 如何开一家赚钱的餐厅】原料采购的原则

Group 1: Procurement Principles - The purpose of raw material procurement is to ensure that restaurants acquire various food ingredients at reasonable prices, from reliable sources, and in the required specifications and quantities to facilitate smooth business operations [2] - Procurement methods should be determined based on the frequency and volume of goods, with direct procurement for infrequently used items and supplier delivery for high-volume, fast-moving materials [2] - Market surveys should be conducted broadly, with records maintained detailing the survey personnel, time, location, and results, ensuring the methods used are representative and tailored to the restaurant's characteristics [3] Group 2: Pricing and Quantity Determination - Pricing for supplied goods should be established bi-weekly based on extensive market surveys, with irregular pricing for sporadic items [4] - The pricing process involves negotiation between restaurant management and procurement staff with suppliers, confirmed in writing and communicated to inventory and finance departments [5] - Procurement quantities should be determined to enhance economic efficiency, with fresh goods purchased daily and inventory items based on minimum and maximum stock levels, ensuring the maximum does not exceed 15 days' usage [5]