1. Streamline Your Supply Chain
When negotiating with suppliers, the larger the basket that they receive, the more competitive their pricing should be, which should not just be limited to the larger nationwide suppliers. If a smaller local supplier is guaranteed business, they are likely to provide better pricing and priortise your custom. Therefore, the more products that you can purchase from one supplier the better.
Most hospitality establishments are working on reduced revenues and have had a reduced workforce, so reducing the number of suppliers in the supply chain will be positive and have a direct impact on both the loading bay, in terms of receiving, and finance as there will be fewer invoices to process.
2. Keep Stock Levels to a Minimum
As business levels fluctuated since the hospitality sector reopened in July, and with this and the potential of further lockdowns, it is important to keep stock levels to a minimum to preserve cash and minimise wastage. When reviewing the requirements of your supply chain, flexibility of the supplier should be a big factor. You may wish to consider:
- What is their order cut off time?
- What is their schedule and will it be frequent enough to meet your demand?
- Can they guarantee a specific delivery time window?
How much stock will they be holding and can they supply a business of your size?
3. Fix Pricing and Building Supplier Relations
However, lengthier fixed pricing may mean the supplier is less competitive on the pricing, so it is about finding the best middle ground between you and the supplier so that everyone has predictability and a beneficial agreement. A general rule of thumb on the length of a price agreements is:
- Meat – Monthly
- Dairy – Monthly
- Fruit and vegetables – Monthly
- Fish and seafood – Weekly
- Dry goods – Every six months
- Chemicals and guest supplies etc – Annually
- Printing and stationary – Annually
It is a good idea to manage agreed pricing and contracts in a procurement system, like Fourth’s, where you can see clearly when a contract is up for a renewal or a price file is about to expire.
Supplier relationships are key in getting a good deal so keep in contact with your account manager to ensure they understand what your business looks like as the market constantly evolves.
4. Tidy up Your Procurement System
After a supplier’s pricing has been fixed, load the pricing into the system so that team members placing orders are confident that the price on the purchase order will be the price on the invoice, which will help the team to achieve their forecasts. Loading pricing will also enable you to effectively manage contracts and price agreements as end dates will be highlighted, giving you enough time to go to market to secure your future pricing agreements.
5. Supplier Compliance
With the introduction of Natasha’s Law in October 2021, you should ensure your suppliers are able to provide you with allergen data to load into your procurement system against your recipes so you can track the allergens in every dish. A solution like Ten Kites can assist you in this process, enabling you instantly to update your menus to your website, order at table solution, digital signage, labeling solution and more.
To find out how Fourth can help you effectively manage your supply chain check out our procurement and inventory solution.
Financial pressures are at an all-time high as we move into a second lockdown. We know supporting your employees’ financial and mental wellbeing is really important to you during these challenging times and hope that exploring Fourth X Wagestream will support you in these efforts, enabling you to give your team access to their furlough income on demand.
The hotel industry was faced with disruption and increased costs before the COVID-19 global pandemic. Since, restrictions on leisure and travel and new health & safety operating protocols have resulted in increased costs, fluctuating demand and reduced occupancy, covers and revenues, making it extremely challenging to operate profitably.
Many of us will look back on 2020 as the year that fundamentally changed the hospitality industry. From monitoring the health of our employees, team members wearing PPE, to constantly changing rotas to accommodate consumer demand, the pandemic has certainly changed the way we operate and our traditional measures of success.