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Motivation

 Determine your par stock, lead time for orders and shelf life of food items.

If you can project your consumption and lead time on certain items, you can order just enough and just in time. This avoids over stocking on items and hurting your credit or cash flow. This will also help you budget your expense allocation for cost of goods or food costs. Most importantly, this will minimize spoilage greatly.

 Always look for the best suppliers

Don't rely only one supplier. Australian market is very competitive and there are so many suppliers in the market. Competition is very acute and there are so many suppliers who are competing in the market based on price and quality. For example, they can offer you concessions and credit arrangements. That’s the way you can minimize the cost.

 Make sure that all food items consumed are accounted for

There is a possibility of pilferage, breakage and spoilage all the time. Make sure that you have a system to trace......


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Approximate Word Count: 567
Approximate Pages: 3 (250 words per double-spaced page)

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