If the manager doesn't know how to purchase effectively, you will eat into your profits quickly.
Food waste, spoilage, not checking in properly, internal theft, high priced product, not calculating inventory, not to mention being out of product and pissing off regulars all impacts.
- Contracts and negotiations are very important initially, however you typically always want to be in control. Setting the standards upfront of what you want, what purchasing power you present, and clear communication is key to getting better deals, credits, best delivery times, etc.
- Having choices: It is important to have options for those "just incase" moments. I have noticed some local restaurants getting out of hand with to many suppliers, thus becoming very difficult to manage.
- Purchasing Alcohol: Before of the salesperson just trying to push a crap product, but you will not sell out of this. You usually only get deals on bulk ordering as most states have regulations against giving discounts on alcohol.