copyright © 2014 by john wiley & sons, inc. all rights reserved. chapter 6 food purchasing...

Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved.

Chapter 6

Food Purchasing

Courtesy of Sysco

The Restaurant: From Concept to Operation, 7th edition

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Objectives• After reading and studying this chapter,

you should be able to:– Explain the importance of product

specifications– List and describe the steps for creating a

purchasing system– Identify factors to consider when establishing

par stocks and reordering points– Explain selection factors for purchasing

meat, produce, canned goods, coffee, and other items

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Setting Up Food-Purchasing System

• When setting up system:– Establish standards for each food item used– Establish a system that minimizes effort and

losses and maximizes control of theft– Establish the amount of each item that should

be on hand– Identify who will do the buying and who will

keep the system in motion– Identify who will do the receiving, storage, and

issuing of items

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Sustainable Purchasing

• Restaurants are moving towards buying more locally by– Cutting down freight costs– Strengthening regional economies– Supporting family farms– Preserving the local landscape– Fostering a sense of community

• Does not ensure sustainability– Involves food production methods

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Food-Purchasing System

– Determine the food standards required to serve the market

– Develop product specifications

– Gather product availability information

– Have alternate suppliers in mind

– Select a person to order and receive supplies

A supplier, chef, and manager discuss new menu suggestions

Courtesy Sysco

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Food-Purchasing System

– Set up storage space for maximum utilization– Establish the amount needed to be stocked

(par stock) for each item– Set up inventory control system– Decide on optimal delivery size to reduce

cost of delivery and handling– Check all inventories for quality and quantity

or weight– Tie inventory control and cost control system

together

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Figure 6.1 Steps in putting together a food-purchasing system.

© John Wiley & Sons, Inc.

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Purchasing Cycle

• Can be set up to roll along efficiently – System that repeats itself day after day

with minimal demands • Product specifications need only be

reviewed, not reset, each time food is ordered

• Par stock and reorder points are relatively fixed and changed only as sales volume changes appreciably or as the menu changes

• Major suppliers are changed infrequently 8


Who sets up the System? Who operates it?

• The manager in consultation with the chef decides on product specification, selects purveyors, and has a figure in mind for par stock

• One person only should set up and operate the food purchasing system

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Figure 6.3 Purchasing cycle© John Wiley & Sons, Inc.

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Food Quality Standards

• Standards for food quality are set to serve a particular market– Determined by the owner and chef/cook

• Some operators serve fresh fish only, never frozen

• Some restaurants use only fresh vegetables

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Buying by Specification

• Each operation needs a quality of food that fits its market– Quality needed varies with the market

and the food item being produced• Canned vegetables used in a made-up dish

need not be of fancy grade• Meat for grinding into hamburger may well

come from U.S. good, or even lower-graded meat, and still be satisfactory

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Specification Sheet

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How much inventory?

• Every food item has a shelf life – Length of time a food item can be stored

without appreciable loss in quality or weight

– Nearly every food that contains a large amount of water shrinks with storage

– Temptation is to buy a large quantity when a price reduction is available• Requires extra handling space and time

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Par Stock and Reorder Points

• Based on quantity used, storage space available, and availability of the product

• The operator with a fixed menu has an advantage in buying– Preparation of entrées can be done in

terms of prepared items (e.g., so many trays stored under refrigeration)

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Mechanics of Ordering

• Best way to place orders:– Opinions vary:

• Calling for competitive prices• Dealing with only one or two trusted suppliers• Shopping in supermarkets

• Standing order:– Predetermined order that is filled regularly

• Formal Purchase order:– Purchase order form

• Two or three copies

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Types of Purchasing

• Buying from a full-line purveyor: – Carries a large line of supplies– Offers more one-stop shopping– Saves time and simplifies billing

• Co-op Buying– Supplies products at cost, plus enough of

a markup to cover the cooperative’s cost– Is nonprofit– Is of lower cost than profit purveyors

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Beware

• Avoid aligning yourself with a supplier, who, in turn, has suppliers who are not certified by quality inspectors

• A visit to any small food processor soliciting your trade may pay for itself

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Buying Meat

• Principal factors in meat buying are:– Cut of the meat:

what part of the animal

– USDA grade: fat content, tenderness, and cost

– Style: carcass, wholesale cut, or ready-to-serve portion

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Purchasing Meat• Beef, veal, pork, and lamb are frequently

used on menus– Save money by using lower meat grade when

moist heat cooking method is used– Beef can be purchased as a side of beef– Many use selected cuts of meat– Meat buyers use the Institutional Meat

Purchase Specifications (IMPS) and the Meat Buyer’s Guide published by the North American Meat Processors Association (NAMP)

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Government inspection and grades of meat

– Inspection has been mandatory since 1907

– Inspection falls under the USDA Food Safety and Inspection Service (FSIS)

– Quality grades: prime, choice, select, standard, and commercial

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Buying and Receiving Meat

• Steps:– Get a copy of the Meat Buyer’s Guide– Determine exactly what meat the

restaurant needs– Request bids for purchase specifications– Receiver should check the temperature

of the meat– Look for weight, count, and sizes

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Buying Fresh Fruits and Vegetables

• Guidelines:– Select freshly picked, mature items and use

them as quickly as possible– Handle them as little as possible– Distinguish blemishes that affect

appearance and those that affect quality– Check on maturity– Avoid those that are overripe or show decay– Be conscious of size and count– Know containers’ sizes and check contents

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Green Dining Best Practices

– Go Organic– Go Seasonal– Buy imported produce with credentials:

certified environmentally friendly– Reduce transport greenhouse gases

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USDA Wholesale Produce Grades

• Standards:– U.S. Fancy: Highly specialized produce– U.S. No. 1: Most widely used in trading– U.S. Commercial: Inferior to U.S. No. 1, but

superior to U.S. No. 2– U.S. Combination: Combines percentages of

U.S. No. 1 and U.S. No. 2– U.S. No. 2: Lowest quality practical to ship– U.S. No. 3: Used for highly specialized

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Specifications for Fresh Produce

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Fresh Fruits

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Canned Fruits and Vegetables

• Standards are the concern of the FDA – Labeling of ingredients:

• Required on most items• Listed in descending order by weight

• Operators that frequently use canned items – Perform can cutting tests

• Less expensive products – May turn out to be superior

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copyright © 2014 by john wiley & sons, inc. all rights reserved. chapter 6 food purchasing...

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