3. Supplier Selection Theory and Proposed Suppliers
Supplier selection is one of the most important responsibilities of a restaurant and commodity teams (Trent, 2007). Because supplier involves resources, such as money and time at both restaurant and supplier itself, and require a commitment to the relationship with a supplier, the decision of choosing the supplier should be strategic, not reactive (Gordon, 2008). A supply chain consists of a connected set of activities which includes coordinating, planning and controlling materials and the final product from the supplier to the restaurant. In recent years, the contribution of the purchasing functions to the profitability of the supply chain has presumed larger proportion, one of the most …show more content…
Garvey M (2007) recommends three-step procedure. The first step is finding the suppliers, the best way to find the potential suppliers within the possible area is to talk to other restaurateurs. By doing this, the restaurateurs can save hours of looking on the internet, calling each supplier and going to the food expo. During this process, a list of supplies that the restaurant needs should be made and next to each item the name of the supplier written, starting with no fewer than three suppliers in each category for the next step. With the list of the potential suppliers, the restaurateur may call to the supplier and set up an interview or have a tour in the supplier facility to observe the sanitation level. The suppliers who can meet most of the requirements will get the lion’s share of the restaurant business, let them know that the restaurant is willing to engage in a preferred provider agreement with his company (Garvey, 2007) provided with the best possible price guaranteed for one year based on the expected volume for the restaurant. The last step is comparing …show more content…
These companies are Luzern local suppliers. The reason why these supplier companies been proposed is because some restaurants have to work within a policy of promoting and encouraging business for the local community, public relation, effectively developing local suppliers and service. Moreover, there are many more benefits of using local supplier, for instance, local suppliers would place a consideration value of serving their community and the benefits associated with it, they are well-placed to appreciate and satisfy the local preference, this is particularly relevant where specialized products and service are concerned and generally supply chains are shorter, leading to greater certainty and predictability of delivery times (Cips.,
Supplier selection is one of the most important responsibilities of a restaurant and commodity teams (Trent, 2007). Because supplier involves resources, such as money and time at both restaurant and supplier itself, and require a commitment to the relationship with a supplier, the decision of choosing the supplier should be strategic, not reactive (Gordon, 2008). A supply chain consists of a connected set of activities which includes coordinating, planning and controlling materials and the final product from the supplier to the restaurant. In recent years, the contribution of the purchasing functions to the profitability of the supply chain has presumed larger proportion, one of the most …show more content…
Garvey M (2007) recommends three-step procedure. The first step is finding the suppliers, the best way to find the potential suppliers within the possible area is to talk to other restaurateurs. By doing this, the restaurateurs can save hours of looking on the internet, calling each supplier and going to the food expo. During this process, a list of supplies that the restaurant needs should be made and next to each item the name of the supplier written, starting with no fewer than three suppliers in each category for the next step. With the list of the potential suppliers, the restaurateur may call to the supplier and set up an interview or have a tour in the supplier facility to observe the sanitation level. The suppliers who can meet most of the requirements will get the lion’s share of the restaurant business, let them know that the restaurant is willing to engage in a preferred provider agreement with his company (Garvey, 2007) provided with the best possible price guaranteed for one year based on the expected volume for the restaurant. The last step is comparing …show more content…
These companies are Luzern local suppliers. The reason why these supplier companies been proposed is because some restaurants have to work within a policy of promoting and encouraging business for the local community, public relation, effectively developing local suppliers and service. Moreover, there are many more benefits of using local supplier, for instance, local suppliers would place a consideration value of serving their community and the benefits associated with it, they are well-placed to appreciate and satisfy the local preference, this is particularly relevant where specialized products and service are concerned and generally supply chains are shorter, leading to greater certainty and predictability of delivery times (Cips.,