![]() Weather: Severe weather can have a huge impact on the cost of food.Additionally, foods in season are usually of higher quality and have longer shelf life than those that are out of season and need to be transported long distances to market. Seasonality: When food is in season, there is more of it available in the local food supply, bringing prices down.Factors That Impact Pricesįood products in particular fluctuate in price over the year, due to many factors: If you have a case and a half sitting in your inventory, but only use a few sheets a day, that is a lot of money sitting in your storeroom. Consider that a case of 1000 sheets of parchment paper may cost $250. Every item in your inventory is equal to a dollar amount that you could be saving or spending on something else. Keep in mind that just because something does not go bad isn’t a reason to buy it in quantities larger than you need. These can be ordered on a weekly or monthly basis. Non-perishable items include dry goods, flour, cereals, and miscellaneous items such as olives, pickles, and other condiments. Frozen foods, such as vegetables, fish and meat products, have a longer lifespan and can be ordered less frequently and stored in a freezer. As a rule, perishables are bought frequently to ensure freshness. Perishable items include fruits, vegetables, fresh fish and shellfish, fresh meats, poultry, and dairy products. There are two major food categories: perishables and non-perishables. Once business is established with a supplier, all transactions should be well documented and kept readily available on file. For example, a packing house supplies meat and meat products, while a food wholesaler supplies dry goods. Some wholesalers diversify their product lines in order to meet all food-related kitchen needs.įood products are obtained from various sources of supply. ![]() In most instances, the person in charge of buying will contact several suppliers to obtain the necessary foods. Purchasers should establish contact with available suppliers such as wholesalers, local producers and packers, retailers, cooperative associations, and food importers. Large cities have a greater number and variety of suppliers than do small towns and isolated communities. Sources of supply vary considerably from location to location. ![]() It is the job of the purchaser to ensure that only those quantities that will be used immediately or in the near future are purchased. All foods deteriorate in time, some more quickly than others. This will ensure that foods stay fresh and will create a high inventory turnover. But there is one rule that should always be followed:īuy only as much as it is anticipated will be needed until the next delivery. All competent cooks should be skilled in buying the appropriate ingredients, in accurate amounts, at the right time, and at the best price.Įvery kitchen operation has different purchasing procedures. The purchasing process is an essential part of every food service operation. ![]()
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