1. Choose the correct packaging

Choose boxes that are a suitable size for your items without too much unnecessary space in the parcel. The shipping cost depends on the size, volume and weight of the parcel. So don't pay for air and empty space.

USEFUL TIP:

• Try a few different sizes and types of boxes that are suitable for most of your goods. Make these your "standard boxes” that you use for most of your orders.

2. Standardise your packing process

Create clear guidelines for the packing station and good routines for packing items in an optimal way.

USEFUL TIP:

• Create checklists that describe and explain each step of the packing process. Your staff will then learn the necessary steps, from choosing the right box size and how each product should be placed inside the box, to how to attach the labels correctly and how to label the parcels before they are dispatched.

3. Organise your stock as efficiently as possible

You can save a lot of time by arranging the packing area and shelves in a smart way. Keep the distance to your best-selling products and promotional goods to a minimum by moving them next to the packing area. Another smart idea might be to pre-pack the most popular goods and place them on shelves where they are readily accessible.

Do you have products that are often sold together? Make sure they are close together on the warehouse shelves.

Another good way to save time is to label shelves and rows with clear signs so that no one wastes time searching for the products.

USEFUL TIP:

• You save a lot of time and frustration by setting up a packing zone where all the tools you need to pack and package your items are organised in a neat and logical way (scissors, packing knives, tape, labels, etc.).

A well-organised warehouse with clearly and neatly labelled shelves will make the job easier.

4. Be well prepared ahead of peak sales periods

Everyone who works in online stores knows that sales will increase considerably in the weeks that kick off Christmas sales (Black Friday and Cyber Monday). There are also other periods during the year that are more hectic than others. It is a good idea to be ready for these periods by preparing the packaging and materials that you'll be using.

USEFUL TIP:

• Make sure you are well prepared before the peak period begins by putting boxes together, filling them with cushioning material and preparing anything else that will be needed.
• If you expect or know that you will be selling large quantities of any particular products, you can pack lots of them in advance. The more of these jobs you can do in advance, the easier it will be to ensure that your customers receive their orders on time.

5. Invest in quality packaging

Don't be tempted to cut corners when it comes to purchasing boxes and other packaging. The extra money you spend on good quality packaging can save you unnecessary costs for damaged and broken goods. 

USEFUL TIP:

• Strong, sturdy boxes offer greater protection for your products, possibly enabling smaller sizes to be used, which can result in lower shipping costs.

Packaging that is tough enough to cope with handling and transport can deliver labour and cost savings.

6. Communicate your delivery terms and conditions very clearly

Don't forget to give your customers good answers to their questions about shipping and delivery.

USEFUL TIP:

• Create a FAQ page that covers common questions about packing, shipping, returns and delivery times.
• Remember to update the FAQ page to reflect real circumstances and any changes during the peak periods. You should also remember to include information that may feel a little uncomfortable, such as information about major delays.

7. Avoid delays by ensuring that address details are correct

Make sure your customers’ address details are correct. When you send a mobile number to your carrier, your customers will receive up-to-date information on the status of their shipment.

USEFUL TIP:

• Checking the format of e-mail addresses, mobile numbers and postal codes, etc. helps ensure that the parcels reach their intended destination.
• Make sure that labels and markings on the parcel are correct. There is some good advice here on how to make sure that barcodes and labels are correct and properly attached. This can minimise the number of parcels that your carrier has to handle manually.

Whether you are starting an online store or mapping existing practices, it is always worth reviewing your procedures for packing and shipping. You can make significant long-term savings in both time and money by making these processes as efficient as possible.

9

Purchasing

The purchasing process is an essential part of every food service operation. All competent cooks should be skilled in buying the appropriate ingredients, in accurate amounts, at the right time, and at the best price.

Every kitchen operation has different purchasing procedures. But there is one rule that should always be followed:

Buy only as much as it is anticipated will be needed until the next delivery.

This will ensure that foods stay fresh and will create a high inventory turnover. All foods deteriorate in time, some more quickly than others. It is the job of the purchaser to ensure that only those quantities that will be used immediately or in the near future are purchased.

Market Sourcing

Sources of supply vary considerably from location to location. Large cities have a greater number and variety of suppliers than do small towns and isolated communities. Purchasers should establish contact with available suppliers such as wholesalers, local producers and packers, retailers, cooperative associations, and food importers. In most instances, the person in charge of buying will contact several suppliers to obtain the necessary foods. Some wholesalers diversify their product lines in order to meet all food-related kitchen needs.

Food products are obtained from various sources of supply. For example, a packing house supplies meat and meat products, while a food wholesaler supplies dry goods. Once business is established with a supplier, all transactions should be well documented and kept readily available on file.

There are two major food categories: perishables and non-perishables.

Perishables

Perishable items include fruits, vegetables, fresh fish and shellfish, fresh meats, poultry, and dairy products. As a rule, perishables are bought frequently to ensure freshness. Frozen foods, such as vegetables, fish and meat products, have a longer lifespan and can be ordered less frequently and stored in a freezer.

Non-perishables

Non-perishable items include dry goods, flour, cereals, and miscellaneous items such as olives, pickles, and other condiments. These can be ordered on a weekly or monthly basis.

Keep in mind that just because something does not go bad isn’t a reason to buy it in quantities larger than you need. Every item in your inventory is equal to a dollar amount that you could be saving or spending on something else. Consider that a case of 1000 sheets of parchment paper may cost $250. If you have a case and a half sitting in your inventory, but only use a few sheets a day, that is a lot of money sitting in your storeroom.

Factors That Impact Prices

Food products in particular fluctuate in price over the year, due to many factors:

• Seasonality: When food is in season, there is more of it available in the local food supply, bringing prices down. Additionally, foods in season are usually of higher quality and have longer shelf life than those that are out of season and need to be transported long distances to market.
• Weather: Severe weather can have a huge impact on the cost of food. Drought, flooding, and unseasonable frost have all affected major produce-supplying areas of the world in recent years, causing a rise in prices for many items.
• Costs of transportation: If the cost of fuel or transportation rises, so does the cost of food that needs to travel to market.
• Commodity prices: A number of foods are traded on the commodity market, such as meats and grains. These prices fluctuate as buyers who trade in these products in large volumes buy and sell, much like the stock market.

Before purchasing any food items, ask the following questions.

• When is the item to be used?
• Which supplier has the best price and the best quality? Where an item is purchased should be determined by the price and the quality of the available supplies. When ordering supplies, it is advisable to get prices from at least three sources, then purchase from the supplier who quotes the best price for comparable quality.
• When will the item be delivered? Depending on the distance of the food service establishment from the supplier, delivery may take hours or days. Remember, it is extremely difficult to maintain food quality and consistency if you do not know when your order will be delivered. For this reason, menu planning and a running inventory are two of the most important aspects of purchasing procedures.

Specifications

Meat, seafood, poultry, processed fruits and vegetables, and fresh fruits and vegetables can be ordered under different . For example,

• Meats can be ordered by grade, cut, weight/thickness, fat limitation, age, whether fresh or frozen, and type of packaging.
• Seafood can be ordered by type (e.g., fin fish/shellfish), species, market form, condition, grade, place of origin, whether fresh or frozen, count, size, and packaging,
• Poultry can be ordered by type, grade, class (e.g., broiler, fryer), style (e.g., breasts, wings), size, whether fresh or frozen, and packaging.
• Processed fruits and vegetables can be ordered by grade (sometimes), variety, packaging size and type, drained weight, count per case, packing medium, and whether canned or frozen.
• Fresh fruits and vegetables can be ordered by grade (sometimes), variety, size, weight per container, growing area, and count per container,

Figure 4 shows an example of a purchasing specification sheet that might be kept in a commercial kitchen or receiving area.

Figure 4: Purchasing Specifications

Beef Beef Grade Weight, Size, and Cut Specifications Prime rib Grade AA 7 kg, fully trimmed New York strip Grade AAA 6 kg, bone out, fully trimmed, max. 15 cm width, min. 5 cm depth Tenderloin Grade AAA 3 kg, fully trimmed to silverside Roast sirloin Grade A 7 kg, boneless butt Short loins Grade AAA 6 kg, fully trimmed, 5 cm from eye Pork Pork Grade Weight, Size, and Cut Specifications Pork leg Fresh—Canada #1 6 kg, oven ready, lean Pork loin Fresh—Canada #1 5-6 kg, trimmed, lean Ham 6-8 kg, fully cooked, lean, bone in Poultry Poultry Grade Weight, Size, and Cut Specifications Chicken—Frying Fancy, Eviscerated 1.5 kg, always fresh Turkey Fancy, Eviscerated 9-13 kg Lamb Lamb Grade Weight, Size, and Cut Specifications Legs Fresh—Canada #1 3-5 kg, bone in Lamb loin 2-3 kg, trimmed with all fat removed Seafood Seafood  Grade Weight, Size, and Cut Specifications Shrimp Jumbo 24-30/kg, fresh Oysters Canada #1 35/L

Contract Buying

Some restaurants and hotels, particularly those belonging to chains, will have contracts in place for the purchasing of all products or for certain items. This may mean that the property can only purchase from a specific supplier, but in return it will have negotiated set pricing for the duration of the contract. This has advantages and disadvantages. On the positive side, the contract price remains stable and the job of managing food costs becomes more consistent since there are no price fluctuations. On the negative side, contract buying takes away the opportunity to compare prices between suppliers and take advantage of specials that may be offered.

Additional Resources

Purchasing Procedures

In most kitchens, purchasing and ordering are done by the chef and sous-chefs, although in larger hotels there may be purchasing departments assigned this responsibility. Most kitchens will have a list of suppliers, contacts, delivery dates and schedules, and order sheets with par stock levels to make purchasing easier. For a special function or event, such as a banquet, it may also be necessary to determine the required supplies for that function alone.

Portion Control Chart

To calculate the quantities of food items to be ordered for any size banquet, a portion control chart must be consulted first. Most establishments will have a portion control chart similar to the one shown in Figure 5. The chart indicates the portions to be used per person for any given menu item.

Figure 5: Portion control chart

Portion control chart Food Item Menu Item Portion Size Shrimp Shrimp cocktail 80 g (2.82 oz.) Lemon Shrimp cocktail 1 wedge (6/lemon) Cocktail sauce Shrimp cocktail 60 mL (2.11 oz.) Head lettuce Tossed salad 1/4 head Tomato Tossed salad 1/2 each Dressing Tossed salad 60 mL (2.11 oz.) Prime rib, raw, trimmed ready Prime rib 500 g (17.6 oz.) Potato Baked potato 1 each (100 count) Green beans Green beans 80 g (2.82 oz.) Carrots Carrots 80 g (2.82 oz.) Strawberries Fresh strawberries 100 g (3.52 oz.) Whipping cream Berries and cream 60 mL (2.11 oz.) Coffee Coffee 500 g (17.6 oz.) for 75 people Coffee cream Coffee 60 mL (2.11 oz.)

One use for a portion control chart is to estimate the quantity of major ingredients and supplies needed to produce a predicted number of menu servings.

You need to prepare shrimp cocktails and prime rib for a 100-person banquet. Using the portion control chart in Figure 5, you can quickly determine what amounts of major ingredients (Figure 6).

Figure 6L Calculating purchase amounts

Figure 6: Calculating purchase amounts Required Servings Amount to Order 100 x 80 g shrimp 8000 g or 8 kg (17.6 lbs.) shrimp 100 x 1 wedge of lemon 100 wedges = 17 lemons (6 wedges per lemon) 100 x 1/4 head of lettuce 25 heads lettuce 100 x 500 g prime rib raw oven ready 50 kg (110 lbs.) prime rib

Purchase Order Chart with Par Levels

The primary purpose for using a purchasing standard is to ensure that sufficient quantities of all food are on hand to meet daily requirements. To establish and maintain these standards, food inventory must become a daily routine. Having set par levels (the amount you should have on hand to get through to the next order) will help in this regard.

There are three main things you need to know:

• Amount required (par level)
• Amount on hand
• Amount to order

To find the amount to order, subtract the amount on hand from the amount required (Figure 7). In some cases, you may have to order a minimum amount based on the package size, so will need to round your quantity up (such as the whole tub of garlic and full cases of mushrooms, apples, and lettuce in Figure 7).

Figure 7: Purchase order chart

Meats Meats Amount Required (Par Level) Amount on Hand Amount to Order Actual Order

• Corned beef

10 kg 2 kg 8 kg 8 kg

• Ribs of beef

20 kg 5 kg 15 kg 15 kg

• Ground beef

10 kg – 10 kg 10 kg

• Veal liver

5 kg 500 g 4.5 kg 4.5 kg

• Pork loin

10 kg 3 kg 7 kg 7 kg Fish Fish  Amount Required (Par Level) Amount on Hand Amount to Order Actual Order

• Sole fillet

25 kg 5 kg 20 kg 20 kg Vegetables Vegetables  Amount Required (Par Level) Amount on Hand Amount to Order Actual Order

• Garlic, peeled

2 kg tub 250 g 1.750 kg 2 kg tub

• Mushrooms

5 kg case 500 g 4.5 kg 5 kg case

• Lettuce

2 cases (24/case) 12 (1/2 case) 1 1/2 cases 2 cases Fruits Fruits Amount Required (Par Level) Amount on Hand Amount to Order Actual Order

• Apples

2 cases 1/2 case 1 1/2 cases 2 cases

• Strawberries

10 kg – 10 kg

• Oranges

1 case 2 cases – –

Integrating these par levels into your regular ordering sheets or your ordering system will make it very easy to manage inventory coming in.

More and more suppliers are moving to online ordering systems, which have current prices, case sizes, and often your purchase history available to you when placing an order. Online ordering can often be more convenient as the person placing the order does not have to make calls into an order desk during regular office hours.

Purchase criteria such as size, grade, packaging, market form.