The People Who Sell to You
Sound familiar?
- Buys out of habit from one supplier, with no idea of the going market price.
- Never records the price of each delivery, so every negotiation starts from memory.
- Signs for deliveries without reweighing, and finds the shortfall later.
- Has never thought about the day the main supply line breaks.
After reading, you can
Help an owner buy better without switching suppliers constantly.
Each chapter answers one question
Chapter 1: Do I really know what I'm buying, and from whom?
Who do I buy my five most expensive ingredients from, and at what price?
Without a list, every negotiation starts from memory.
Chapter 2: Does haggling harder actually get me a better price?
What do I bring to the negotiating table besides asking for a discount?
Suppliers give discounts to buyers who order steadily and pay on time, not to those who haggle loudest.
Chapter 3: Is money lost in the deal, or at delivery?
Who receives deliveries for my restaurant, and what do they check?
Money is most often lost not during haggling but when goods come through the door and nobody weighs them.
Chapter 4: Is a full store room safety, or frozen cash?
How much of my money is sitting in the storeroom right now?
Stock in the storeroom is money spent but not yet sold, and some of it will never sell.
Chapter 5: If my supplier fails tomorrow, can I still open?
If my main supplier did not deliver tomorrow, what would I do within two hours?
Every restaurant has that day; the difference is whether it was thought through beforehand.