The foodservice supply chain refers to all the steps involved in sourcing the products needed to keep a restaurant running smoothly. It encompasses all activities from the acquisition of raw materials to the delivery of products to the restaurant. How can you improve and control your restaurant's supply chain?
By following these 5 tips, you can optimize your restaurant's supply management, reduce purchasing costs and ensure constant availability of the products you need for your business.
1. Assess your needs
First, draw up a supply plan. Identify all the products your restaurant needs, and draw up a list of potential suppliers: wholesalers, local producers, farmers, local markets, etc. Determine the quantities required and order frequencies for each product. When designing a menu or a new dish, draw up technical data sheets to help you plan the right portions.
To make a good demand forecast, ask yourself how many covers you expect to make each day? What is the daily flow in your outlet? If you can, analyze past trends to forecast future demand. This will enable you to anticipate supply needs and avoid stock-outs or unnecessary surpluses. For this, we recommend theuse of an automated management tool. Thanks to recorded data and indicators, you'll be able to know your needs very precisely.
2. Comply with specifications
Specifications help you select suppliers and define your needs and expectations in terms of procurement. In the foodservice sector, it's an essential tool for ensuring clarity and consistency in the procurement process. In particular, it ensures that suppliers meet the restaurant's specific needs. Specifications specify your criteria, such as product quality and origin, food safety standards, certifications and so on.
The document specifies the required quantities of the products concerned, as well as delivery frequencies. It sets out the logistical conditions for delivery, such as delivery times, transport arrangements, packaging requirements, etc. The specifications also mention applicable legal and regulatory requirements, such as food hygiene standards, labeling and traceability regulations, etc.
More and more regulations are aimed at encouraging sustainable practices in catering. This may include guidelines on waste management, recycling, reducing water and energy consumption, using biodegradable or environmentally-friendly products, etc.
In line with this, the 2020 AGEC Law (Anti-Waste for a Circular Economy)aims to promote a circular and sustainable economy in France. Its aim is to reduce food waste at all stages of the food chain, from production to consumption, and encourage more efficient use of food resources.
👉 To find out more: What does the anti-waste law say?
3. Promote short circuits
Short distribution channels in the foodservice sector refer todirect sourcing from local producers, bypassing the middleman. There are many reasons why it is advantageous to favor short circuits in foodservice.
Food sourced locally is generally fresher, as it travels shorter distances between producer and restaurant. By reducing transport distances, local sourcing helps reduce transport-related greenhouse gas emissions. It also helps limit transport costs.
By choosing the short circuit, restaurants help support the local economy by favoring local producers and ensuring product traceability. This is a big plus in terms of food safety and transparency for customers.
The short circuit favors a culinary approach based on the seasonality of local produce. Chefs can create menus that adapt to the availability of fresh produce, helping to promote a more balanced diet that respects the environment.
By establishing a direct relationship with local producers, restaurateurs can better understand production methods, farming practices and quality standards.
In this respect, community restaurants are no exception to the rule. They, too, have to make an effort to respect a distance limitation in terms of sourcing. Since the passage of the Loi ÉGalim, collective restaurants must now respect a percentage of local and fresh produce.
4. Take inventory regularly
You need to control stock on a regular basis. The aim is to account for your stock so you know what's available for each product. Maintain an accurate inventory and monitor stock levels. To make your job easier, use inventory management tools tooptimize orders and avoid losses due to out-of-date products. The data you obtain will give you a clear picture of your production requirements: raw materials, supplies and so on. Good inventory management helps limit losses by keeping a close eye on stock rotation.
By digitizing your point of sale, you can monitor your supply performance by analyzing costs, stock levels and variations in demand. You can make the necessary adjustments to continually improve your supply management.
5. Prepare deliveries for better supply management
Managing deliveries is an important step in the supply chain. Here are a few tips to help you organize your restaurant deliveries:
Before delivery
Before taking delivery, contact your kitchen staff to inform them of the day and time of delivery. Make sure you have the necessary human resources on hand at the time of delivery. Schedule deliveries to avoid rush hours and busy periods.
Day of delivery
On receipt of the delivery, check the products to ensure that they correspond to the order and are in good condition. Check expiration dates.
Organize the receipt of deliveries in an appropriate storage area. Products must be stored correctly, respecting hygiene rules and avoiding cross-contamination. Follow storage instructions for different products to maintain freshness and quality. Store products in such a way as to facilitate access during rush hours.
After delivery
Provide feedback to suppliers on the quality of products delivered, any problems encountered or improvements desired. This fosters a relationship of trust and helps optimize future procurement.
Regularly review the efficiency of your procurement and delivery processes. Identify strengths and areas for improvement, adjust your practices where necessary, and look for ways to optimize the process.
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Would you like to optimize the management of your restaurant, but don't know where to start? Contact an Innovorder consultant!
