By Lauren Jessen
Mastering the art of purchasing can make or break your restaurant. What do I mean when I say purchasing? Purchasing is part of restaurant operations and entails buying enough food and beverages to meet the demand of the restaurant’s customers. It requires organization, planning ahead, diligence, creativity and consistency. As a restaurant, buying more food than you need means inventory and money going to waste. However, if you buy too little of an ingredient and it sells out, you’re faced with unhappy customers and a potentially expensive problem to solve.
In my Culinary Management program, the topic of purchasing is an entire unit because of its complexity. By now, I could write a book (or two) on the topic, but for now I’ll share the key things that I've learned in class to keep in mind when purchasing for your restaurant.
Keep reading to learn Lauren's tips for mastering the art of purchasing for restaurants.