Regency Purchasing Masterclass from the BALPPA FEC Meeting - Legoland May 2014
•Download as PPTX, PDF•
0 likes•380 views
This document provides guidance on various purchasing strategies and best practices. It discusses considering long-term pricing agreements for stable costs, focusing on core products while not neglecting low volume items, and ensuring "like for like" comparisons during supplier evaluations. Other topics covered include authorized buying lists, monthly purchase data analysis, choosing suppliers, innovating with new brands, maximizing upsell opportunities, and leveraging forgotten markets like waste management to reduce costs.
Recommended
More Related Content
Viewers also liked
Viewers also liked (13)
Similar to Regency Purchasing Masterclass from the BALPPA FEC Meeting - Legoland May 2014
Similar to Regency Purchasing Masterclass from the BALPPA FEC Meeting - Legoland May 2014 (20)
More from BALPPA
More from BALPPA (6)
Recently uploaded
Recently uploaded (20)
Regency Purchasing Masterclass from the BALPPA FEC Meeting - Legoland May 2014
- 1. Purchasing Master Class Sian Collins & Chris Marshall
- 2. Considering Purchasing & Tenders • Agree stable pricing 6 monthly for food (Frozen/Grocery). Longer for drinks. • Core line very important but don’t forget low volume too. (why pay more than necessary?). • Like for like when doing comparisons e.g. pro rata & drained weights. • Split case charges can be a hidden cost. • Invoice spot checking. Internally or use external. • Review Notification request at least 28 days. • Don’t forget prices can go down as well as up.
- 3. Buying Controls • Authorised Buying Lists (ABL) • Stock & Order Sheets • Point Of Contact Sheets • Supplier Data
- 4. Month on Month Average Weekly Purchases - This Year v's Last Year
- 5. Year Total % Contribution Year Total Group Product Temperature Breakdown (Graphs) Year Total % Contribution 2014
- 6. JAN FEB MAR APR Year Account Data 4 Weeks 4 Weeks 5 Weeks 4 Weeks 2014 Purchases - Gross £ 3,031 £ 4,095 £ 3,973 £ 2,828 Number of Buying Accounts 3 3 3 3 Number of Deliveries 18 19 21 19 Average Delivery Value - Gross £ 168 £ 216 £ 189 £ 149 2013 Purchases - Gross £ 2,585 £ 3,171 £ 4,020 £ 2,922 2013 Number of Buying Accounts 2 2 2 2 2013 Number of Deliveries 15 16 20 15 2013 Average Delivery Value - Gross £ 172 £ 198 £ 201 £ 195 2014 vs. 2013 Yr on Yr Variance Purchases - Gross £ 445 £ 924 -£ 48 -£ 94 Number of Buying Accounts 1 1 1 1 Number of Deliveries 3 3 1 4 Average Delivery Value - Gross -£ 4 £ 17 -£ 12 -£ 46 2014 Purchases - Gross £ 1,718 £ 1,847 £ 1,941 £ 1,067 2014 Number of Deliveries 8 8 9 7 2014 Average Delivery Value - Gross £ 215 £ 231 £ 216 £ 152 2013 Purchases - Gross £ 2,040 £ 2,261 £ 2,449 £ 2,089 2013 Number of Deliveries 11 11 12 10 2013 Average Delivery Value - Gross £ 185 £ 206 £ 204 £ 209 2014 vs. 2013 Yr on Yr Variance Purchases - Gross -£ 322 -£ 414 -£ 507 -£ 1,021 Number of Deliveries -3 -3 -3 -3 Average Delivery Value - Gross £ 29 £ 25 £ 12 -£ 56 GROUPSUMMARYUnit#1 DeliveryOverview-Frozen(Data)
- 7. Frozen/Chilled Contract Price List Product Group Product Code Product Description Pack Size Sell Price (£) % Of Spend 101 BACON 70071 PMEAT DUTCH R/L BACK BACON 4X2.27kg 43.07 7.12% 103 CHEESE 27544 BRAKE GRAT MILD WHI CHED*C 10x1kg 88.77 14.67% 103 CHEESE 29150 BRAKE MATURE WHITE CHED *C 8xMIN 2.44KG 218.10 12.20% 103 CHEESE 71256 BRAKE MILD CHED CHEESE SLC 1x500g 6.51 1.08% 103 CHEESE 71003 BRAKES BRIE WHOLE *C* 1x3kg 25.11 4.15% 103 CHEESE 106923 BRAKES BURGER CHEESE SLICE 1.4KG 12.83 2.12% 103 CHEESE 74546 BRAKES BURGER SLICES CB *D 4X1.4KG 53.30 8.81% 103 CHEESE 74530 PREM BARREL AGED GREEK FET 4X200G 15.85 2.62% 106 SPREADS 71514 BRAKES SOFT SPREAD *C* CB 6x2kg 17.68 2.92% 107 MEATS/CONT.SAUSAGE/FISH COOKED 70173 BRAKE CHICK W/MUSHRM PATE 1x500g 7.58 1.25% 107 MEATS/CONT.SAUSAGE/FISH COOKED 74704 PMEAT SLICED HAM 80% 1x454g 4.10 0.68% 107 MEATS/CONT.SAUSAGE/FISH COOKED 29177 PMEAT SLICED HAM CB 1x454g 5.40 0.89% 108 MEATS/PRODS & FISH UNCOOKED 71357 PM BEEF MINUTE STEAK (BRT) 1X25 113g 42.54 7.03% 108 MEATS/PRODS & FISH UNCOOKED 16809 PM BEEF T/SIDE FAT/TIED BR 3-4KG 13.33 2.20%
- 9. Innovating With New Brands • Keep close to brand owners and be informed/inform others about market. e.g. Funny Feet this year and Facebook. • Utilising available POS e.g. Swing boards can plant the seed. Remember you have outside too. • Help consumers to exercise choice and recognise products in a crowded market place. e.g. Fridge planograms to fit the site.
- 10. Maximising Upsell Opportunities • Sourcing good impulse lines can add not detract from sales. • Products purchased should compliment existing range. • Staff training by suppliers in upsell opportunities. • Supplier added value services can help e.g. menu layout. • Product location and visibility. E.g. utilise planogram resources • Utilising supplier promotions.
- 11. Forgotten Markets • Waste Management • Over 5 years RPG have saved the group bin purchasing ~£227,000. • Non Food has no R.O.I. • Goes in the bin, down the drain, down the toilet. • Estimated 15-20% of every day purchases within play site. • Utilities roll over if notice not given. • Being aware of this can save on average 35%-40% on standard tariffs.
Editor's Notes
- Not just using the supplier, go back to base. They will know be able to tell you new things that are coming to market before even listed by the supplier. Makes you: Look pro-active. Be able to be first to stock and launch. Entice customers in to try something new. Brand owners want to see there products as the ones sold. Therefore will often assist with a multitude of POS opportunities often FOC. If frightened that having names all over the server will conflict with your own branding then look for subtle inside and remember you have outside too to entice people in and sow the seed in the mind before they even enter the premises. No doubt lots of choice for the customers to look at. From a service perspective you want to assist them as quickly as possible and from a profit maximising perspective you want to get things visible and in front of the customer wherever possible. Planograms are a great way to do this.
- Often a worry that people wont buy a meal if you offer impulse snacks. My experience is this is not the case. Especially as play sites are destination venue. Come for food. Make sure the products you buy are complimentary to your current offer e.g. quality coffee needs a premium cookie! Supplier brochures and promotion leaflets are great for this. I used to pass through to the cook and get them to circle everything currently purchased and note them on the white board so all staff were aware. (Always check promo pricing against contract lines). Premiumisation is a big thing at the moment. Being able to charge that little bit more for a premium product. Suppliers will often offer training. Take advantage of the offering. It will often translate in to sales and repeat purchases. Lots of other added value services too to look out for. Assistance in menu design, layout and print. Suggestions can also be got from supplier ref maximising margin on a menu e.g. extra toppings at X instead of clutter. Supplier own promotions allow you to test new products to see if they deserve to be on the main menu. They also mean that you can maximise margins when putting a special on the board.