Purchasing for ChefsHow much should I buy?

Under & Over buying

If we have less than needed? Disappointed customers Loss of customers

If we have more than needed? Storage cost Deterioration of product Un-earned revenue

How do we determine how much to buy?

Conduct a Yield Test Physical test of the product: meat,

canned goods, produce▪ Use the Yield Percentage Guide

Forecast the Sales Keep track of sales, sold items, lost

items, pilferage Understand the ordering sizes

Quantity, quality, cases, singles

As Purchased & Edible Portion

AP: The original weight of an item purchasedmeats, vegetables, canned goods, fruits

EP: The difference between the original weight and the production loss after preparation

after trimming and cookingCalculating Yield Percentage:

is used when a percentage is not found in any reference materials

Example

Serving size of mashed potato is 4 oz. Edible Yield is 70% Number of guests: 600

600 x 4 oz.= 2400 oz. 2400 oz. ÷0.70 = 3428 round up to 3429 3429 ÷ 16 oz. (1 pound)= 214.31 or ▪ Order 215 pounds▪ Case quantity of potatoes 50 #▪ How many cases do I need to order?

Portion cost?????

Servable portion cost of a 50 milliliter Scotch

Servable Yield of 95%AP Price of $9.10 per liter

1000 ml x 0.95 = 950 ml 950 ml = 19 servings$9.10 ÷ 19 servings = 47.89 round up 0.48 per