What Can You Do to Create a Quality Menu? Choose Quality Food Suppliers and Vendors.

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No Questions Asked Your Restaurant Food & Menu Should Be The Best!

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Your food should be why you want to own a restaurant and lure guest in the first place.

At this stage of the researching process to become restaurant owner you must have outstanding signature recipes as well as familiar menu selections that you or the chef and cooks have perfected your own take on.

Your customer has to have a reason to come to you instead of your competition.

The quality of your food has a major impact on whether customers will return to dine at your restaurant.

Food is the biggest indicator of quality that a customer notices. Regardless of your cuisine if you can’t lure your customer with an enjoyable flavorful experience, you will fail and fail quick!

What can you do to create a quality menu? Choose quality Food Suppliers or Vendors.

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One of your first priorities when starting a restaurant, creating, and maintaining a quality menu is you have to choose quality Food Suppliers or Vendors.

Finding a vendor that compliments your restaurant is an integral part of your business. I’m not going to tell you who is the best because I don’t exactly know  your restaurant menu and needs but if you read  the information on the post, follow the steps below you will avoid many of the common vendor and restaurant problems  and create the best quality dining experience for your customers.

How to Hire the Right Vendor

  1. Hiring a food supplier should be done the same way you think about hiring your restaurant’s staff. They should have outstanding references, be trustworthy, and don’t make your decision solely based on price or salary; sometimes you do get “what you pay for” people or products.
  2. Taste, smell and touch the product before committing.
  3. Check their service record. Are they reliable, shows up at the times you requested and will they provide you with consistent service? Make sure your supplier knows your schedule and when you need your items.
  4. Inquire about their meat and produce packing dates. This information is critical to ensure you have the freshest meat and ripe produce possible.
  5. Visit the supplier’s warehouse. I have visited Sysco Foods and Kraft’s warehouse in the past and I was impressed beyond my expectations. Even check out the local suppliers, it’s your right to see where the product you’re paying for is being stored and coming from.

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6. When shopping around for a supplier, ask for price lists. Compare their prices as well as their references. When bartering for a better price, never accept their first offer. Once you’ve picked one, get everything in writing. Please remember never settle for their first price. You will many times find there is room for negotiation

7. As your products arrive, do you have what you ordered? Do you have what they show on the invoice? Check your product weights and counts, too. Look over the costs per item on your invoice. Do they match your order and what you expected? Do the line items add up correctly? Check your inventory thoroughly. Does the quality of the supplier’s goods match your desire for a quality product? Don’t save a few pennies and accept an inferior product that your restaurant’s customers will notice.

8. Maintain a Good Relationship with your supplier! A good relationship between restaurant owner/manager/chef and food supplier is based on communication. You want your supplier or rep to be on your side and lobby for your needs. Be sure to schedule phone or one on one meetings with your supplier. Build a working relationship with your supplier and they will be more likely to work out your problems and issues that will arise.

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 slideshare

10 Tips from slideshare on “Selecting the Right Vendor”

The website slideshares was originally meant to be used for businesses to share slides among employees more easily, but it has since expanded.

  1. • The importance of selecting the right vendors. • A vendor is a business that sells products or services to an operation. • Vendors must meet requirements so customers will not be disappointed, nor production disrupted. Selecting the right vendors
  2. • Restaurant and food service operations select vendors that will consistently provide products meeting quality standards at the best price. • In the most successful relationships, the operation and the vendor work together for mutual benefit. Selecting the right vendors
  3. • List the characteristics of the best vendors. • Factors used by purchasers to select approved vendors include consistent availability of the proper quality of products at the right price, delivered on time. Characteristics of the best vendors
  4. • Also important is availability of support services and willingness to resolve problems and respond to the purchaser’s needs. • The best vendors are stable financially, want to provide value, share similar ethics with the purchasing organization, and have a motivated workforce.
  5. • They have a genuine interest in helping the buying operation and use ongoing communication. • Food safety factors are also extremely important.
  6. • Most buyers use several vendors for each food category. • They request prices and make purchase decisions for specific orders based on prices provided. • Buyers must learn about vendors, and reputation is an important concern. How to make vendor selection decisions
  7. • Information is available in trade and electronic marketing publications, from other vendors, and from trade shows and other meetings. • Employees with experience at other properties may also know about vendors. • Inspection reports detail safety compliance.
  8. • A vendor sourcing form can be used to judge factors important to the operation and identify approved vendors. • Approved vendors will submit prices for products for a specified time period.
  9. The procedures for evaluating vendors • Buyers evaluate vendors to determine if they are receiving the anticipated value for purchase dollars. • If buyers determine that they are receiving the anticipated value, vendors will likely remain on the approved list.
  10. • If there are problems, corrective actions, which may include replacement of the vendor, will be needed. • The same factors used to determine whether vendors should be approved can be used to determine whether expectations are being met.

If you need any advice on selecting the right vendor or supplier, or have any questions concerning starting your restaurant contact us TODAY.

 

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