Restaurant procurement: where operators lose money

Procurement rarely loses money in one dramatic moment. It loses it a few pence at a time, every delivery, all year.

Eight Rabbits6 minute readProcurement & Cost Control
01

Where it leaks

Quiet price rises, short or substituted deliveries, over ordering and products bought without a specification. None of them feel significant on the day. Together they reshape your margin.

None of them feel significant on the day.
02

Check at the door

Weights, counts, quality and temperatures against the order, on arrival. Record shortages and chase credits. A delivery accepted without a check is accepted at whatever the supplier decides.

03

Watch the invoice

Compare invoice prices with agreed prices every time. Small rises across many lines add up, and they quietly make every recipe cost out of date.

04

Order to need

Set par levels from your menu and trading pattern. Over ordering becomes waste; under ordering becomes emergency buying at a premium.

05

Review the relationship

Review supplier terms and ranges periodically. You want the right product at a fair, consistent price, and a supplier who tells you before prices move.

  1. Check every delivery against its order this week.
  2. Compare ten invoice prices with your agreed prices.
  3. Set par levels for your highest value lines.

Eight Rabbits Procurement connects specifications, suppliers and prices, so recipe costs stay current and losses are visible every week.

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