Business experience of opening a store: all kinds of store business optimization and management deta

Chapter 25 Business Classic IX: Business Operation is the Most Important (2)
Such items include all kinds of meat, seafood, vegetables, fruits, etc. Except for Western-style fast food, such raw materials are mostly the most important procurement commodities in the catering industry, and it is also the biggest challenge for procurement personnel.In the supply selection of fresh food items, in addition to grasping the three elements of procurement: low price, high quality, and good service, it is also necessary to pay attention to market trends, suppliers' ability to supply goods in a timely manner, and guarantee of freshness.

3. Frozen food

These items are roughly the same as the fresh food category, but because of the different storage methods, the source of supply is also different.In recent years, with the rapid development of the economy, the popularity of frozen food is getting higher and higher due to its convenience, especially in the Western-style fast food industry.

The convenience of frozen food lies in its longer shelf life and more primary processing.However, this kind of food should be processed in a factory, so when choosing this material, in addition to considering the quality of the item itself, carefully compare the production process of the factory, and even the equipment and operation process of its storage and distribution, and then decide. Whether to purchase.

4. Condiments
Such materials refer to oil, salt, soy sauce, sugar, ingredients for North and South goods, etc. Because they are not fresh materials, they have a long shelf life, and most of them have brand specifications to follow. In terms of source selection, they can be used in the kitchen According to the needs of buyers, it can be handled according to the general procurement principles.

5. Non-food items
Such items refer to various items that need to be used in business, such as chopsticks, knives and forks, napkins, etc. There are many types of such items, but most of them are not used in large quantities. Professional companies are available for reference.

Of course, purchasers can also assess their own consumption of various supplies, and may consider purchasing directly from upstream manufacturers to achieve cost savings.

How to control purchasing cost
Every dollar saved in purchases translates into a dollar of profit.Under the condition that other conditions remain unchanged, assuming that the profit rate of the enterprise is 1%, if you want to increase sales to obtain a profit of 1 yuan, you need to sell 5 yuan more products.It can be seen that reducing the cost of 1 yuan from the perspective of procurement is much easier than selling 20 yuan more products from sales, and the cost is much lower.From a global perspective, the procurement cost of a typical enterprise accounts for 1%, while in China's industrial enterprises, the procurement cost of various materials accounts for 20% of the enterprise's sales cost.Obviously, procurement cost is the main body of cost in factory management, and procurement is the "most valuable" part of enterprise management.

In reality, when controlling costs, many companies spend a lot of time and energy on corporate management expenses, wages and benefits, which are less than 40% of the total cost, but ignore the main part - procurement costs.It can be said that it is a matter of discarding the basics and chasing the trivial, avoiding the important and focusing on the less important, and the result is naturally half the effort with twice the effort and little effect.

1 Dominant Supply Chain Management

In industrial enterprises, profit is directly proportional to the flow speed of logistics and information flow in the manufacturing and supply process.In order to obtain as much profit as possible, enterprises will try to speed up the flow of materials and information. In this way, they must rely on the power of procurement and give full play to the role of suppliers, because materials and related information accounting for more than 80% of the cost are produced or come from supplier.Suppliers improve their supply reliability and flexibility, shorten delivery cycle, and increase delivery frequency can greatly improve the planning performance of industrial enterprises, such as shortening the total production cycle, improving production efficiency, reducing inventory, accelerating capital turnover and enhancing market demand strain, etc.

In the overall supply chain management, just-in-time production is the most effective way to shorten the production cycle, reduce costs and inventory, and at the same time meet customer needs with the fastest delivery speed, while the supplier's "just-in-time supply" is the most effective way to carry out just-in-time production main content.

2 Affect the upstream quality
Generally, enterprises divide quality control into incoming quality control, process quality control and shipping quality control according to the chronological order of quality control.Since 60% of the value of the product is purchased and provided by the supplier, there is no doubt that 60% of the "life" of the product should be ensured in the incoming quality control.That is to say, the product quality of the enterprise should be controlled more in the supplier's quality management process.This is also the embodiment of "upstream quality control".

Good upstream quality control of suppliers can not only lay a solid foundation for downstream quality control, but also reduce quality costs and reduce inspection fees for incoming goods (reduce the number of inspections or even avoid inspections), etc.Experience shows that 1/4 to 1/3 of the quality management energy is spent on supplier quality management (supplier quality management here refers to systematic supplier quality control and improvement, not just incoming material inspection), then the enterprise itself The level of quality (production process quality and shipment quality) can be improved by at least 50%.

3 Promote product development

With the changes of the times and the advancement of technology, the product development cycle is greatly shortened."Concurrent Engineering" arises from the early involvement of suppliers in the product development process.Many large companies extend their product development and production to suppliers and establish "partnerships" with suppliers.In this way, on the one hand, it can save its own funds and reduce investment risks. On the other hand, it can also form production capacity at the fastest speed and expand the production scale of products.More and more companies no longer limit their cooperation with suppliers to raw materials and components, and even to finished products.

How to determine the quantity of raw materials to order

To confirm the order quantity, the orderer must carefully consider and calculate various factors before placing an order with the supplier.There are generally the following methods for confirming the order quantity.

1. Order according to the expected turnover
The level of turnover directly affects the usage of items.Therefore, when ordering, the first factor to consider is what kind of business you plan to do, that is, to estimate the turnover, so as to infer how much raw materials you need to prepare.When calculating, the average number of materials consumed per [-] yuan or a fixed amount of business can be used as a reference basis, and then the material demand when the estimated turnover is reached is calculated.

2. Order according to the validity period of the item storage
The control of the expiration date of food in the catering industry is one of the important methods to ensure the quality. Therefore, when ordering, the storage expiration date should not be neglected, that is, the consumable period of the order quantity should not exceed the storage expiration date.

3. Order according to the use of raw materials

The past usage of various raw materials in a store can also be used as an important reference for ordering.Under normal circumstances, the consumption in the previous period can be used as the basis for ordering in the next period. It is very important to record the consumption of various materials in the growth period.

4. Order according to the inventory results
The results of the inventory can let the purchasing staff know how many materials are left in the store, and which ones are not enough to order.Therefore, whether the inventory is correct or not is one of the important factors affecting the accuracy of the order.

5. Order according to the promotional advertisement
In order to improve operating performance, enhance competitiveness, or stimulate consumption and other specific reasons, stores are now paying more and more attention to advertising promotions.Since sales promotion often breaks the normal ratio of original item consumption, the ordering personnel need to have a detailed understanding of the promotion content, objects and the expected goals of the enterprise department, and adjust the order quantity appropriately to match the promotion activities.

6. Order according to regional characteristics
For chain-operated corporate stores, each branch store can use the different characteristics of the location and business district as the basis for estimation, ordering, or management indicators.However, uncontrollability always exists, and the occurrence of many situations cannot be predicted beforehand, so a good orderer must be highly alert to abnormal situations.

Check the inventory, usage and purchase of important raw materials every day to determine the normality of the frequency.

After an exception occurs, try to understand the cause, track the consequences, and record them as a basis for future reference.

7. Order according to seasonal changes
Changes in seasons and weather often affect the difference in dishes and the amount of raw materials used.At the same time, more importantly, these changes are the most important indicators of fresh food supply period, production volume, quality and price.Ordering personnel need to cooperate closely with procurement and user personnel in order to achieve the highest efficiency of procurement.

8. Order according to the length of delivery

When ordering, you also need to consider the length of the supplier's delivery period, that is, how long it will take to deliver the goods after accepting the order, and when will the next delivery be.Because the arrival time or delivery time of the items provided by each supplier is different, it is necessary to order a sufficient quantity according to the delivery time when ordering.

9. Order according to the packaging quantity and specifications of the food
When you have decided how much to order, the last thing to note is that the order quantity must take into account the packaging capacity of this item and make appropriate adjustments.

Not all commodity purchases are directly led by purchasing personnel. Some commodities are limited to professional or other reasons. The purchase order has been drawn up by the user unit or warehouse according to its demand and safety stock, and the purchase order has been approved by the general manager or the designated supervisor. , and finally the purchaser directly handles the order.

For the catering industry, due to factors such as seasons, climate, production volume, price changes, promotions, etc., it is true that formulas cannot be used to calculate the purchase quantity of some ingredients, but generally the optimal order quantity can still be obtained according to the formula.

Purchasing quantity (including safety stock quantity) = daily consumption and purchase days 12
As for the procurement cycle, theoretically, the shorter the better, but considering the freshness, consumption, delivery time and inventory space, the procurement cycle of various raw materials is not the same, the following is the procurement cycle commonly used by general restaurants:

Daily purchase of fresh meat, fruits and vegetables;
Frozen food purchased weekly or every 20 days;
General supplies are purchased monthly (for a single store, weekly purchases are made).

What are the methods of ordering raw materials

The use of order quantity reference factors can estimate the ratio of various raw materials in the turnover, calculate the usage, or calculate the demand quantity by referring to the above factors after subtracting the inventory quantity from the previous period’s usage of the inventory results, and then Adjust according to the packaging quantity of the ordered goods.

Store management must continue to work hard to collect various data and data as the basis for turnover.

For the catering industry, the ingredients used in the store are closely related to the season. Limited to the changes of vegetables, fruits and other items at that time, the dishes also change accordingly, so the challenge for the purchasers is even greater.

If purchasing personnel can fully grasp the seasonal variables, they will be able to easily obtain low-cost and fresh ingredients, and provide the kitchen to make today's exquisite delicacies, so as to attract customers to come to the door.

Combining the above factors, procurement personnel should focus on saving and cooperate with other operations to achieve operational performance.

What are the acceptance objectives and responsibilities of procurement?

After the raw materials and other items are purchased, they must be inspected and accepted. The key points of the operation are simply "select the best and eliminate the inferior" to ensure the quality of raw materials.

Raw material inventory management controls the quantity of raw materials.The key points of the operation are simply "first in first out" to ensure the best use efficiency of raw materials.The raw materials used in the shop are inspected and stored after the purchaser places an order.

When materials enter, the gatekeeping function of the acceptance operation should not be underestimated.After the inspection and acceptance, according to the different characteristics of the raw materials, the correct storage should be carried out as early as possible, and the raw material inventory management should be carried out to control the quantity and import and export of raw materials. These are all important tasks to ensure the quality of raw materials.

1. The goal of acceptance

It is very important to ensure that the quantity delivered meets the order quantity, that is to say, in addition to all incoming goods must be weighed or counted, it is also very important whether it matches the order placed by the orderer.If there is a discrepancy, it should be immediately reported to the supervisor and dealt with in time.

Ensure that the quality of the delivery is consistent with the conditions of the purchase contract and the quality specifications identified by the company. Strict quality control can not only ensure the quality, but also a constraint on the supplier, and at the same time can strengthen the bargaining chip of the procurement personnel in future negotiations with the supplier .

Confirm that the unit price on the purchase receipt is the same as the price negotiated by the purchaser.

2. Responsibilities for acceptance

Acceptance inspection is a necessary process before materials enter. Whether the receiving work is fast and smooth has a great impact on the production and sales efficiency of processing.The management department usually establishes the acceptance procedure; designate a special person to handle it.Acceptance responsibilities are as follows:

Responsible for the acceptance of raw material purchase;

Checking the entry of food and drink;

If the conditions are not met, it shall be handled according to the agreement;

If the delivered materials do not match, the supplier shall be notified;
If the quality does not match, return or reduce the price;

If the price is inconsistent, correct the invoice;
Over-received, returned or temporarily received;

Insufficient receipt, supplementary delivery or correction;

Criteria for checking the number, such as weighing, piece counting, etc.;

Fill out the acceptance report form.

What is the procedure for purchasing acceptance

The acceptance work is very important. You must pay attention to the purchase price of each item, and confirm whether it is the purchased material, and then check whether the quality specification and the number of copies are correct.Therefore, acceptance is the bridge between procurement, inventory and store sales.

If the purchased materials are not carefully, quickly and accurately inspected and collected, it will inevitably cause confusion and mistakes, which will inevitably affect the sales in the front field.

1. Preparation
Receipt quality management personnel should understand the purchase specifications, delivery quantity and arrival time of the received goods before working, and prepare qualified acceptance tools to check the quantity and quality of the delivery.

2. Quality specification inspection

When the manufacturer arrives, the acceptance personnel will confirm that the quality specifications of the goods are indeed the required goods according to the order form.The inspection method of quality management acceptance can be divided into full inspection (important materials) or sampling inspection (secondary materials).It should be noted that the inspection of fresh or frozen food needs to be carried out carefully and quickly to avoid wastage due to time-consuming inspection, which is not worth the loss.

3. Quantity inspection

After the quality specifications are determined, the purchase quantity is counted according to the quantity required for the order. If there is no error, after completing the receipt of the document, it can be put into storage or handed over to the user unit.

4. Fill in the acceptance report form

After the acceptance procedure is completed, the acceptance report should be filled in and duplicated in quadruplicate.Its main contents are: source, serial number, order date, receipt date, item name, order quantity, actual quantity received, specification, unit, price, remarks and signature of the inspector. The format is as follows.One is for the accountant, as the basis for payment; the other is for the user, to understand the purchase and inventory situation, and to prepare for catering reference.Procurement and warehouses also keep a copy each as a proof of work.

Acceptance report form

What is the general practice of acceptance

1 pack
In all receiving quality management operations, if the item has outer packaging, it is first necessary to determine the integrity of the packaging, such as whether it has been damaged, squeezed or opened.

2 taste
When the quality of certain edible materials cannot be ascertained by other means, tasting may be the most effective way of tasting.

3 Manufacturing logo

This is also a basis for the quality management personnel to refer to, but the product must come from a supplier with a relatively large scale and brand image to have reference value.

4 smells
Normal and fresh food will have its specific smell, and it can be judged from the smell whether there is any change in its quality during acceptance.

5 colors
This is also a way to judge items, and the acceptance personnel can absorb more professional knowledge in this area.

6 temperature
(End of this chapter)