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How Many Vendors are You Using? - Page 2

post #31 of 48

You're like the all-seeing eye bubba, can't get one past you.

post #32 of 48
Quote:
Originally Posted by Its Bubba7 View Post

So what's your Food Cost using All these Vendors?

Just Curious...


Now I'm confused. What does the number of vendors have to do with food cost percentage?

 

I do not see a correlation between the number of vendors and the cost of food.

 

As a chef, it is my responsibility to obtain food products of the quality and quantity I need when I need them at a price I consider reasonable for the successful operation of the food service operation under my direction.

 

Food cost is but one of three costs I have to manage, the other two are labor costs and overhead costs. If I manage all three successfully, there will be a profit, otherwise, there is a loss. The former leads to success, the latter to failure.

 

If I wanted to relinquish my management authority over food cost, I would probably use a single vendor for each category of food costs. I do not choose to do so, therefore, I use as many sources as I deem necessary and I do all the ordering, receiving, and authorization for payments. Sales reps are welcome to come by and talk when I have the time but they do NOT do the ordering.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #33 of 48

The Relation to Vendors vs. Food Cost?

 

Okay, Why are you shopping around for pricing...Just purchase the product...

 

The number of Vendors today is to reduce your Time with them and spend quality time with New Ideas and having customers get the Wow Factor when sitting in your Restaurant....Not just...It was alright...

 

Your Labor Costs and Overhead Costs in addition to Food Cost does:

 

= Profits...

 

Provided the Chef's behind the Line are on their "A" Game Preparing Entrees for the front of the house meaning Customers like me...

post #34 of 48

So, let me paraphrase to see if I understand your viewpoint.

 

Taking your conclusion

Quote:

= Profits...

 

Provided the Chef's behind the Line are on their "A" Game Preparing Entrees for the front of the house meaning Customers like me...

A majority of the chef's efforts should be food production, not managing the operation?

 

That seems to be in conflict with your prior statement

Quote:
The number of Vendors today is to reduce your Time with them and spend quality time with New Ideas and having customers get the Wow Factor when sitting in your Restaurant....Not just...It was alright...

Perhaps I'm misreading the meaning, if the chef is "on the line", then the chef is producing, not creating or monitoring, or insuring the "wow factor" nor is the chef involved with sourcing the best raw products that are fundamental to the "wow factor".

 

Perhaps we have a disagreement starting with the definition of a chef? For me, a chef is the manager. The chef manages:

  • Sourcing of food products
  • Labor
  • All other costs of operation
  • Prepping of food products
  • Cooking of food products
  • Plating of food products
  • Creating interesting choices for customers

 

Please note: I said "manages", not "does". Once food products are "in house", cooks, servers, and office personnel get things done under the chef's direction, occasionally a chef will "do" something when essential or time allows.

 

Vendors are "middlemen" between the producers, i.e. farmers, ranchers, food processors, and the chef who manages a food service operation. From a chef's viewpoint, the ideal would be to deal directly with the producers to maximize the opportunity for top quality and a selection to precisely support the "new ideas" that create the "wow factor". From my viewpoint, the ideal world would have no "vendors", just a select group of "producers" of the specific food products I need to have available to my production team to prepare, cook, plate, and serve to the customer. That way I would not "waste time" on sourcing product.

 

BTW, if I HAVE to be "on the line", other than covering in emergency situations, then I will have no time to manage the rest of the food service operation and I have abdicated my responsibilities as a chef.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #35 of 48
Quote:
Originally Posted by Its Bubba7 View Post

First off... I'm Not a believer with Commissions just for that reason... Let me be clear with you...

I'm Not a Sales Rep... Okay I'll go first telling you what I think you're Food Cost is...
37%...I'm being Nice with you to...


Yeah, yeah, I know, I know, I'm wasting your time, and you have more important things to do and you need an answer like now.

 

But if you would have read the whole thread from the beginning and read my first post, you would have had an idea of what exactly I do, what kind of an operation I run.

 

Remember my first response to yours?  When I explained all about apples and oranges and Johnny across the street?  We (Chefs, Owners) can't expect or rely one supplier to give us new and unique ingredients, because that one supplier is dealing with everyone.  But if we have connections or go out and actively source for new and exciting ingredients--directly from the source, bypassing the middleman, we have a good thing going.

 

Have we, a collective bunch of Chefs, explained our situation and how we prefer to do business clearly?

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #36 of 48

:)

Note:

Well I consider a Chef to be Hands on and Producing behind the Line to be One of them...

 

:chef:You're Words:

Perhaps I'm misreading the meaning, if the chef is "on the line", then the chef is producing, not creating or monitoring, or insuring the "wow factor" nor is the chef involved with sourcing the best raw products that are fundamental to the "wow factor".

 

>>>Well if you have a Controller to do all your Purchasing I can see the Chef producing or Manages the "On Line" responsibilities...In addition, to the Sous Chef Preparing and Monitoring the Misc Responsibility that are giving to him by the Chef Manager to help Expedite The Wow and Quality/Consistency to your customers Or Both of you...

 

:)

Its interesting to see you mention IF you have to Work the Line...Many Chef's Today are doing Top to Bottom...Mostly because of the Restaurant Owner is Not able to have the Extra's for staffing...(Payroll Caps) unless your High End Restaurant

 

Sounds Like you're Hands-Free unless an Emergency situations...

 

Bet-Cha Some Chef's wished the option was available just being a Chef...NOW That's Awesome

 

All you Chef's Are Awesome in My Books...I'm Not an Advocate for Chains...

 

Support Your Local Restaurants is my Moto

post #37 of 48
Quote:
Originally Posted by Its Bubba7 View Post
 

:)

Note:

Well I consider a Chef to be Hands on and Producing behind the Line to be One of them...

 

 

 

No, no, no.  You have the "Media version" of what a "Chef" is

 

Here is the acid test:

 

A "Cook" is judged by what he puts on a plate.

 

A "Chef" is judged by how well s/he runs the kitchen. 

Now, think about this for a while, because if the kitchen doesn't run well, looses money or gathers complaints, the Chef gets tossed out, fired, axed,  pronto.

 

Good food is only one aspect of running the kitchen.  H.R.  is another huge aspect, and there are many more,  but the bottom line is, if you loose money you're fired.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #38 of 48

Food Pump...

 

Never said to buy ONLY from One Distributor...Depending on your Cusine I can see Supplies for Specialty Products...another examples; Seafood, Produce...

 

Now,

Meats/Poultry...Most Distributors Dont make 3 cent a lb over landed Cost...We have to Turn n Burn Inventory out of Buildings due to Expiratiion Dates...

 

I can tell you this my friend...I have a Strong Respect for Chef's/Owners Chef's, Exec Chef in addition to Corportate Chefs...All of you are a "Cut Above the Rest" out there...Seriously

 

Awesome Forum by the way...Full Circle of people


Edited by Its Bubba7 - 12/15/13 at 3:56pm
post #39 of 48

You can say that again...

 

My background when I ran my Restaurant was 3 things mentioned to be successful and still holds true...

 

* Food Cost

* Labor Cost

* Overhead

* Less Vendors, better Management, Less Trucks 

 

Having Trust with a Representative or Vendor that suppose to be working in your Best Interest is Key...If not, that Sales Rep is Gone...News travels fast with other Restaurants...Your reading my mail...

 

But the one that I was Judged On and kept my customers returning the most...

 

"Does It Taste As Good As It Looks" every time they Dine here...

 

End of Story

post #40 of 48

Ah, things are beginning to come into focus.

 

@Its Bubba7, based on your comment

Quote:
 t...We have to Turn n Burn Inventory out of Buildings due to Experatiion Dates...

you ARE connected in some manner with a vendor.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #41 of 48
Quote:
Originally Posted by PeteMcCracken View Post
 

Ah, things are beginning to come into focus.

 

@Its Bubba7, based on your comment

you ARE connected in some manner with a vendor.

:chef:Does FoodPump call a Spade a Spade...

 

Lots of connections my friend...Love this Industry...

post #42 of 48

Bubba you seem bitter, what left a bad taste in your mouth.

post #43 of 48
Quote:
Originally Posted by Its Bubba7 View Post
 

:chef:Does FoodPump call a Spade a Spade...

 

Lots of connections my friend...Love this Industry...


Is that a question?

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #44 of 48
Quote:
Originally Posted by foodpump View Post
 


Is that a question?

Nope, 

Its was a response from Post #39 & 40....


Edited by Its Bubba7 - 12/15/13 at 6:18pm
post #45 of 48
Quote:
Originally Posted by beastmasterflex View Post
 

Bubba you seem bitter, what left a bad taste in your mouth.

Why would you say I am Bitter?

 

"All Good Under The Hood" with me my friend...The ONLY thing that's I am Bitter about is the Weather...:cool:

post #46 of 48
Thread Starter 

WTF happened to my thread??

post #47 of 48

It unraveled. If it were a food item in my kitchen it would be headed for the circular file.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #48 of 48
Quote:
Originally Posted by linecook854 View Post
 

WTF happened to my thread??

My Fault 

 

Sorry:peace:

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