Purchasing, storage and logistics
Organise purchasing, stock handling and deliveries around what the kitchen needs and can store.
Who this is for
Foodservice operators dealing with unreliable supply, excess stock, limited storage or delivery and dispatch problems.
What we work on
We review purchasing against the menu, production demand and budget. The work can include ingredient specifications, supplier selection, pack sizes, order quantities and commercial terms. We also look at who approves orders and checks deliveries.
Storage needs to match what is bought and used. We review dry, chilled and frozen capacity, stock locations, rotation, counts and replenishment routines.
For logistics, we follow the movement of ingredients, prepared food and supplies between stores, kitchens, outlets and catering locations. Delivery access, packing, dispatch, transport handovers and returns all need someone responsible for them.
Food safety is part of the supply process. We can include supplier and ingredient checks, receiving criteria, temperature records, allergen separation and traceability. The procedures should cover rejected deliveries, damaged goods and food withdrawals or recalls, with clear responsibilities at each handover.
What you receive
| What you receive | What it covers |
|---|---|
| Purchasing review | Supplier criteria, specifications and ordering routines. |
| Storage and stock plan | Locations, rotation and replenishment, with agreed hygiene and allergen controls. |
| Logistics plan | Delivery schedules, handling checks, traceability and dispatch responsibilities. |
| Responsibility record | Who orders, approves, receives and records each movement. |
What we need from you
Useful records include supplier lists, orders, delivery schedules, stock counts and waste reports. We also review storage layouts and production or event plans with the people responsible for purchasing, stores and dispatch.
Before we start
Can we keep our existing suppliers?
Yes. We review their specifications, terms and reliability against your needs. You approve any proposed sourcing changes.
Does this cover catering dispatch?
Yes. We can review production timing, packing, dispatch checks, transport handovers, site requirements and returns. Vehicle provision and delivery contracts are agreed separately.
How does this relate to food costs and systems?
Purchase and stock records help explain usage, waste and recipe costs. Our systems and databases service can organise supplier, item, order and stock movement records, including the routines for checking and updating them.
Does this include food safety in the supply chain?
Yes. We can include the relevant controls and records, with HACCP and SOP support agreed as part of the assignment.
Discuss your project
Tell us what you need help with and any dates you are working towards.