What realities do restaurateurs face when building cooperation with suppliers? Consider key work models and requirements for suppliers of equipment, cutlery and food.
In the restaurant business market, a long divorce proceedings are ongoing between two very offended parties. It is very difficult to deal with mutual claims and reproaches, but it is necessary if you are going to have something to do with restaurants in your life. Restaurateurs unanimously shout that suppliers fail them, do not give work. Suppliers shout that the client does not pay, “throws” them. Is it possible in this world to meet one good supplier with one good restaurateur?
Restaurateurs used to have only “casual connections” with food suppliers. One-time purchases in companies that turned up on hand - these were the realities of the yesterday’s market. Today, all restaurateurs who consider themselves large, stable and decent strive for a stable relationship. But not only food is of interest to restaurateurs, they want strategic (that is, long-playing, and not those who leave you tomorrow without explaining where, taking a chair and tea strainer) partners in the field of furniture, utensils and everything else that it is necessary for restaurant business - up to software.
From this we conclude. The lion's share of suppliers today wants to deal with networks, and restaurateurs, in turn, look at large trading companies.
Some "experienced" restaurateurs will tell you that it is more profitable to buy one from some suppliers, and the other from others, on the principle of "where is cheaper." But the low price of the product arises because the product is of poor quality, and the lay person cannot see it until he tries the product in action, but then it will be too late. If your hood in the kitchen or a refrigeration unit suddenly breaks in the middle of the working day, then you will run to the company that supplied this equipment to you. But it suddenly turns out that they have no service. And why? And it is unprofitable for them to repair scrap metal all day, because they sold you it at a low price - didn’t you guess why? Are you ready for the sake of saving for three pennies to turn yourself into an experimental guinea pig or make your cafe into a testing ground for unknown trash? Unless it's a sale or promotional company. But even that, keep your eyes open. Often, a very bad product goes on sale, on the principle of "everything is sweeping." Those computer engineers who put you cheap programs are not able to accompany and maintain their software. The program will have to be finalized by inviting third-party and expensive programmers.
Since we are talking more about suppliers in this article, let's look at them in more detail. They are divided into two subgroups, of course conditionally, but it makes sense to divide them so for convenience.
The first type of suppliers are those who sell food for restaurants, relatively speaking, and the second are those who sell everything else to restaurants
It would seem that the main task of the restaurant and the supplier is to help each other survive. But logic is one thing, and life is another.
The parties here do not trust each other. Suppliers do not want to sell you what will bring you profit, but what they have in stock. No need to ask the chef, but some craftsmen (out of economy) hire him, almost a day before the opening of the restaurant. Soon the restaurateur surrounds himself with expensive and absolutely unnecessary equipment, and there is nowhere to turn around in the kitchen. People are used to living with us today and, accordingly, they work like that. Especially in the province, restaurateurs feel comfortable and are not shy about their own unprofessionalism. Sell us, they say, equipment like everyone else. And also this is yellow in a plate ... Most large and reputable suppliers provide consulting services to those who do not know what they want. They even to the detriment of themselves (as some short-sighted businessmen would think) recommend abandoning some meaningless purchases from their own warehouse. In one-day companies, of course, this is not.
Requirements for equipment suppliers
So let's recap. What are the specific requirements for equipment suppliers?
The provision of financial services: deferrals of payments or leasing services;
The presence of reserve commodity balances throughout the list of standard equipment;
The possibility of warranty and post-warranty repair;
Good price and service (imported equipment must go through all customs procedures);
Implementation of technical service: installation / installation, connection, test run, commissioning to the buyer;
Availability of parts that may be required during operation.
No noise during operation.
Requirements for Cutlery Suppliers
What to look for when choosing a cutlery seller? What is professionalism in this case?
Knowledgeable sales consultants;
A variety of style, shape, size, color. Production of serving items according to individual design, which will allow to realize the most daring imagination.
Consistency of assortment. In a few years, it may become necessary to purchase products of the same design.
If the organization has been successfully operating for several years, this is a plus in its favor. Today there is fierce competition, and it leaves less and less chance for firms providing services of dubious quality.
It is very important what kind of services the provider provides. The range of services is limited directly to the sale? Think three times whether to work with him. Modern suppliers are required to provide a number of additional services and have a number of features that distinguish them from the gray mass:
Perform design work, installation
Carry out warranty service
Have a large warehouse
Sell well-known brands (permission to sell them indicates confidence from reputable manufacturers)
Have recommendations from other customers
Who sells products
You can have separate suppliers for each direction. Directions are usually divided as follows: meat, flour, fresh fruits, vegetables, ingredients for the confectioner, strong alcohol, low alcohol, beer, carbonated drinks. A tender is opened for each direction, the winner of it concludes a contract for a year.
This option of cooperation gives a guarantee of discounts, shares of the advertising budget, additional presentation equipment, educational trips, trainings for staff, etc. The greater the turnover of the network, the higher the profit of the trading company. Since a large company has a process in full swing, disruptions rarely occur.
What should be considered in case of such a partnership? Based on what is the rating of the supplier and its products?
The same assortment
Possibility of deferred payments
Non-breach of contract
Delivery of goods in small batches
Willingness to sign price negotiation protocol
Marketing Budget Size
Providing promotional materials
Assistance in merchandising and development of planograms;
Providing market statistics
Informing about changes in the supply structure or purchase prices
Planning, level and effectiveness of promotions
Restaurant staff motivation
Participation in special projects
Providing information on options for using the product (including recipes for cooking dishes from exotic products)
State of production equipment
Stock by timing
Work on the assortment, development of new product lines
In our country, the easiest way is to work with those you know, that is, communication is everything.
Cooperation on the model of "one direction - one supplier" has its weaknesses. Guaranteed sales deprive the incentive to development and “spoil” the supplier, who begins to hack.Restaurateurs prefer for each type of need to have a whole team of different suppliers, which provides insurance in case someone falls into force majeure. Suppliers begin to behave like wives in a harem, that is, compete among themselves, and this serves a good service to quality.
Only this way is not without drawbacks. When a food establishment begins to cooperate with a bunch of companies, organizational expenses automatically increase. Everything is logical. The more partners the restaurant has, the more unnecessary fuss and senseless running around the corridors.
But most importantly, you are depriving the creative focus and smoothness of the process of your main creators - kitchen workers. They will not be able to get used to the inevitable changes in the assortment and quality of products because of their suddenness and unpredictability. The wrong oil or flour is stressful.
So, we conclude: the main thing is to get quality suppliers to yourself. This is your main task. The accountant and the chef will do the rest.Based on materials from the Restaurant Vedomosti magazine 08/18/2019