I have been responsible for tracking product in the kitchen, but have not had to make a Sysco order as of yet. I am a little nervous and wanted some advice as to how to order. Not speaking of exact amounts of course but general routines that are used.
Our problem right now is that our kitchen is small. We have 2 reach-ins that sit under a cold bar, a double door fridge, and two small chest freezers. However on Friday night for example we made 135 pizzas. Because we are a small pizza kitchen we are using frozen dough balls but would like to eventually move away from that and into fresh dough, so any advice there would be helpful as well.
The other problem is Sysco seems to bring the order whenever they want in spite of us giving them a key and having the money taken out directly instead of paying with a check.
Is there a way to establish specific days for delivery? How much will the rep help me out? is there an ideal time to place the order? Is it common for the order to show up slightly randomly? Any other tips in dealing with deliveries that show up at bad times (In the middle of lunch rush)? I know one method is to average the last 3 weeks of product in order to forecast what the next delivery will be.
Any help is appreciated.