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Thursday, December 5, 2013
Culinary Arts 2
A chef has many decisions to make when purchasing goods. Describe a few things that would affect your buying decisions if you are in charge of purchasing and inventory for a restaurant.
I think one thing is you don't have to get name brand stuff. I mean if its cheaper and tastes just as good then who cares what the name brand is? It saves you money. Another thing is don't just go buying a bunch of crap. Look at everything you have and then decide if you need to buy more of that item or not. If you just go out and decide to buy everything without checking, you may be full on some things and then the stuff you bought just ends up going bad.
One of the things you have to consider when purchasing goods is buying from safe sources. You need to make sure that the food you are going to cook and feed to people is healthy and there's nothing wrong with it. Make sure you check the places that you buy goods from. Also you have to make sure you know how much you need of each item. You don't want to guess and buy way too much or not enough. make sure you know your recipes when purchasing goods too. Always double check your order because you don't want to forget about a certain item such as tomatoes. You might have 8 or 9 recipes that call for tomatoes and then you will have to buy them at an overpriced sale because of short notice and you wont save any money. When checking inventory and using products, make sure you use the first in first out method. That way you wont have cans of goods that have been sitting in the pantry from 6 months, you just keep using whatever went in first.
My buying decisions would be based on cost, quality, and quantity. When buying you have to pay attention to what you are ordering and what you are actually getting. Make sure who you buy from has good reviews. When purchasing a product you want to make sure you are getting the best quality you can get. Pay attention to how much you are getting for your money as well. You don't want to overpay for only a small amount of product and you also don't want to order too much. If too much is ordered you end up wasting product and money.
One thing you should do is make sure all of the food you order is what you need. You don't wanna buy too much or not enough. You also need to make your sources are safe. You need to make sure there's nothin wrong with the food.
If I was in charge of purchasing and the inventory of a restaurant I would base my decisions mostly on the quality, cost , and quantity of the food. If it was an item that is expensive from most buyers, but cheap from another buyer, I would inspect the quality of the item because it could either be going for cheaper from bad quality or the item being in bulk. Buying in bulk for the items you use the most often is important because it is cheaper than buying the items countless times in small portions. You also have to look for quality of the item because if you are paying high money for it and it is rotten, stale, soft, discolored, smells.. anything of the sort, you could risk loosing money on your inventory instead of gaining the money back to buy for inventory again.
with purchasing, you want to ask around other restaurants, to see which supplier is the best to buy from. when you get the order, check to see if everything you have ordered is on the list and you are not paying for something that you didn't order. Checking the temperature on ever item to see if the food is safe to accept. With inventory, you do not want to over stock the shelf with food that you do not need. go off your food sales from the past so that the items wont go to waste or not used. Always use what is in your pantry first before opening new items that you have purchased.
One thing that you would have to bring into consideration is the fact that you need to buy from a good, faithful, dependable consumer, this is very important to do because when you have good consumers there are less errors that could take away from time and money. Another thing a good chef would want to think about is the most popular types of food and which kinds of food would bring in the most business and money, also the chef would be sure to make sure they always have this food in stock in order to please the customer and not run into any complications. another thing a good chef would do is have a well written, accurate inventory sheet in order to order correctly for the restaurant.
I think one main tip is to buy what you need for the best price and quality. Don't get too much. If you get too much and you know you wont use it all don't get it, because the product will just go to waste. Always inspect the product before you buy it. If its not up to temperature or the package is damaged, then don't buy it! If you use damaged products in your dishes then the customers could get food poisoning or have complaints. Its better to be safe than sorry.
When buying goods its very important to consider key terms. One thing to consider is are you buying what you need, you don't want to over buy goods or goods you do not need. Next quality over quantity, you want better goods even if it cost a little more. Not only can you charge more for a better product but the customers will enjoy it more. When buying your goods, make sure that your goods are coming from well known places with good reviews but with fair prices. For example, when buying something like potatoes one place might sell grade A potatoes but charge u way more then is needed, and another place may sell the same for less. Always use up what you have first, never just buy stuff cause you think you need it. A good way is to make a check list of goods who have and look at your inventory also to check off your decisions you make like comparing prices with different places.
I would make sure to purchase from reputable suppliers and have quality standards for how the order must be received to ensure all of it is there. Some key factors that would affect this decision are: availability of storage space, how you want your food to come (bulk, pre-cut) in order to decrease the time and energy put into prep work, and staying competitive with other businesses to attract customers and keep the price of a food item low.
I think that when you are ordering goods that you need to realize what you need and don't need. Set your self up a budget that you only use for purchasing goods, so you only buy what you need. Try not to buy the most expensive brand also, because why pay 40$ for a case of onions when you could pay 20$ for a case of onions. You could also save your self when purchasing goods if you do a thorough inspection of your goods when your receiving them to make sure that nothing is damaged. Because if you receive the product and then two days later when you want to go back and use that ingredient and its bad you cant get your money back then and its to late.
Being the person in charge of purchases is a big deal, this is the person who will determine the price of the menu. The things I would need to consider first is my supplier, are they a credible supplier or are they new to the business. In this situation I would choose the credible supplier so that my product is of good quality and there is less of a possibility for there to be a foodborne pathogen. Price is a major factor when considering what product to buy, if you are paying someone in your establishment to be a butcher you should buy meat that has to be broken down instead buying meat that has the extra price tacked on because it has already been butchered in the processing plant.
I think one thing is you don't have to get name brand stuff. I mean if its cheaper and tastes just as good then who cares what the name brand is? It saves you money. Another thing is don't just go buying a bunch of crap. Look at everything you have and then decide if you need to buy more of that item or not. If you just go out and decide to buy everything without checking, you may be full on some things and then the stuff you bought just ends up going bad.
ReplyDeleteOne of the things you have to consider when purchasing goods is buying from safe sources. You need to make sure that the food you are going to cook and feed to people is healthy and there's nothing wrong with it. Make sure you check the places that you buy goods from. Also you have to make sure you know how much you need of each item. You don't want to guess and buy way too much or not enough. make sure you know your recipes when purchasing goods too. Always double check your order because you don't want to forget about a certain item such as tomatoes. You might have 8 or 9 recipes that call for tomatoes and then you will have to buy them at an overpriced sale because of short notice and you wont save any money. When checking inventory and using products, make sure you use the first in first out method. That way you wont have cans of goods that have been sitting in the pantry from 6 months, you just keep using whatever went in first.
ReplyDeleteMy buying decisions would be based on cost, quality, and quantity. When buying you have to pay attention to what you are ordering and what you are actually getting. Make sure who you buy from has good reviews. When purchasing a product you want to make sure you are getting the best quality you can get. Pay attention to how much you are getting for your money as well. You don't want to overpay for only a small amount of product and you also don't want to order too much. If too much is ordered you end up wasting product and money.
ReplyDeleteOne thing you should do is make sure all of the food you order is what you need. You don't wanna buy too much or not enough. You also need to make your sources are safe. You need to make sure there's nothin wrong with the food.
ReplyDeleteIf I was in charge of purchasing and the inventory of a restaurant I would base my decisions mostly on the quality, cost , and quantity of the food. If it was an item that is expensive from most buyers, but cheap from another buyer, I would inspect the quality of the item because it could either be going for cheaper from bad quality or the item being in bulk. Buying in bulk for the items you use the most often is important because it is cheaper than buying the items countless times in small portions. You also have to look for quality of the item because if you are paying high money for it and it is rotten, stale, soft, discolored, smells.. anything of the sort, you could risk loosing money on your inventory instead of gaining the money back to buy for inventory again.
ReplyDeletewith purchasing, you want to ask around other restaurants, to see which supplier is the best to buy from. when you get the order, check to see if everything you have ordered is on the list and you are not paying for something that you didn't order. Checking the temperature on ever item to see if the food is safe to accept. With inventory, you do not want to over stock the shelf with food that you do not need. go off your food sales from the past so that the items wont go to waste or not used. Always use what is in your pantry first before opening new items that you have purchased.
ReplyDeleteOne thing that you would have to bring into consideration is the fact that you need to buy from a good, faithful, dependable consumer, this is very important to do because when you have good consumers there are less errors that could take away from time and money. Another thing a good chef would want to think about is the most popular types of food and which kinds of food would bring in the most business and money, also the chef would be sure to make sure they always have this food in stock in order to please the customer and not run into any complications. another thing a good chef would do is have a well written, accurate inventory sheet in order to order correctly for the restaurant.
ReplyDeleteI think one main tip is to buy what you need for the best price and quality. Don't get too much. If you get too much and you know you wont use it all don't get it, because the product will just go to waste. Always inspect the product before you buy it. If its not up to temperature or the package is damaged, then don't buy it! If you use damaged products in your dishes then the customers could get food poisoning or have complaints. Its better to be safe than sorry.
ReplyDeleteWhen buying goods its very important to consider key terms. One thing to consider is are you buying what you need, you don't want to over buy goods or goods you do not need. Next quality over quantity, you want better goods even if it cost a little more. Not only can you charge more for a better product but the customers will enjoy it more. When buying your goods, make sure that your goods are coming from well known places with good reviews but with fair prices. For example, when buying something like potatoes one place might sell grade A potatoes but charge u way more then is needed, and another place may sell the same for less. Always use up what you have first, never just buy stuff cause you think you need it. A good way is to make a check list of goods who have and look at your inventory also to check off your decisions you make like comparing prices with different places.
ReplyDeleteI would make sure to purchase from reputable suppliers and have quality standards for how the order must be received to ensure all of it is there.
ReplyDeleteSome key factors that would affect this decision are: availability of storage space, how you want your food to come (bulk, pre-cut) in order to decrease the time and energy put into prep work, and staying competitive with other businesses to attract customers and keep the price of a food item low.
I think that when you are ordering goods that you need to realize what you need and don't need. Set your self up a budget that you only use for purchasing goods, so you only buy what you need. Try not to buy the most expensive brand also, because why pay 40$ for a case of onions when you could pay 20$ for a case of onions. You could also save your self when purchasing goods if you do a thorough inspection of your goods when your receiving them to make sure that nothing is damaged. Because if you receive the product and then two days later when you want to go back and use that ingredient and its bad you cant get your money back then and its to late.
ReplyDeleteBeing the person in charge of purchases is a big deal, this is the person who will determine the price of the menu. The things I would need to consider first is my supplier, are they a credible supplier or are they new to the business. In this situation I would choose the credible supplier so that my product is of good quality and there is less of a possibility for there to be a foodborne pathogen. Price is a major factor when considering what product to buy, if you are paying someone in your establishment to be a butcher you should buy meat that has to be broken down instead buying meat that has the extra price tacked on because it has already been butchered in the processing plant.
ReplyDelete