1. How do I actually Buy This Stuff?

2. Steps to purchasing Select vendors Organize inventory Place orders Receive orders Approve invoices Pay vendors

3. The process Know what Items are on the menu Plan for Specials and Holidays 2 weeks out Check your inventory Determine the optimal ordering amount Contact the vendor

4. Categorize your Products Perishable products: short shelf life Produce: fruits, vegetable and herbs Eggs & dairy Meat, poultry & Fish Fresh Meats, poultry and Fish frozen Dry goods: oil, vinegars, canned goods Staples: flour, sugar, rice, beans

5. Produce Short Shelf Life Berries, strawberries, raspberries, blackberries Lettuces: mixed greens, romaine, spinach Citrus Potatoes, onions

6. Perishable Items You may want to order the most perishable items more frequently. Gets you the best Forces the vendor to plan with you You won’t waste product Control your cost

7. Eggs & Dairy Whole eggs, liquid eggs, whites and yolks Cheese: hard, semi-soft, soft cheeses Cream, milk Cultured creams

8. Meats Pork: arrives frozen Beef: sub –primal for butchering Veal Poultry Lamb Fish & shellfish When Frozen: it takes days to thaw out under refrigeration, allow time for that to happen

9. Dry goods Oils Vinegars, canned goods Chocolate Crackers Paper Goods Coffees, tea, etc.

10. Staples Flour Sugars Rice Beans Corn Meal Grains

11. Ordering from the Vendor On-Line Telephone Text In-person Will-Call Standing Order Farmer’s Market Auctions

12. Specify the need date Order in advance Standard delivery dates and times

13. Inventory Control Keeps items as standard Controls amounts available for use Helps eliminate unused products Helps prevent waste, theft and pilferage Rotates stock for useage Develops min/max levels