Restaurant and Cafe Food Purchasing

We will help you to discover ‘How to Protect Your Food Business’ at a time convenient to you and without breaking the bank!

You have a restaurant, cafe, coffee shop, catering business, but don’t understand food purchasing and cost control to reduce wastage?

Restaurant and Cafe Food Purchasing

A La Carte Training has designed an online workshop ‘Restaurant and Cafe Food Purchasing’ to provide you with the essential purchasing methods to manage this asset. (FREE BONUS: At this workshop, you’ll receive a copy of our ‘How to Protect Your Business’ eBook).

We’ll cover:

• When purchasing stock what, how much and when to order.  
• How to place and check orders.
• The advantages and disadvantages of bulk buying.
• The advantages and disadvantages of buying smaller quantities.
• The simple five-prong purchasing strategy.
• The step by step procedure to be followed when receiving stock.
• When dealing with suppliers on how to find, choose and negotiate with suppliers. 
• How to prepare a Product Specification Form.
• How to develop your own system for quality control of food and non-food commodities.
• What steps to take to improve risk management and reduce pilferage, wastage or damage to your business.

I look forward to seeing you soon at A La Carte Training workshop ‘Restaurant and Cafe Food Purchasing’ and be there to help you to understand quality control to reduce wastage.

Taste Success!

Linda

P.S. Don’t forget! FREE BONUS: At this workshop, you’ll receive a copy of our ‘How to Protect Your Business’ eBook.

About us

For over 20 years, A La Carte Training has operated workshops training hundreds of new owners of a restaurant, cafe, coffee shop, catering business…in fact any type of food business.

Our focus is how to apply the content by using case studies, examples and restaurant management activities. 

At the end of the workshop you will go away with the knowhow to implement what you have learnt immediately into your own food business. 

What the experts say…

Experienced and Award-Winning Australian Chefs’ reveal what they wish they knew when starting out in the restaurant and catering industry.

Jesper Hansen, Blond Catering, Sydney…

“Make sure you do your research and due diligence when you’re starting a restautant or catering business. Pick the right location, know your local market, tailor the menu, know your competitors and most importantly be price aware.” (Source: Restaurant Catering Magazine).

Frank’, Camorra, MoVide, Melbourne…

“Most importantly, I wish I had known more about the business side of running restaurants, I’d recommend doing a small business course that teaches you about managing staff, cashflow, and reading and managing a profit and loss statement. Don’t assume that you can do it all, but you need to have that basic understanding.” (Source: Restaurant Catering Magazine).

What our food entrepreneurs say…

“I have really enjoyed the 2-day workshop with Linda. I have gained so much more knowledge and I am feelig more confident and determined to not only start my business but also work hard at making it a success. I would highly recommend this workshop for anyone looking into their own business who is unsure where to begin, you will not be disappointed.” (Niki Telford, Coffee Shop).

“I’ve increased my overall profit since putting into action the tips I learnt from Linda. An absolute must for anyone who would like to learn and know anything about entering the hospitality business. I was new to operating a cafe business. I had experience as a chef but no hospitality management and marketing skills. Linda is so enthusiastic and passionate about helping you to run a successful business. Lots of hands-on knowledge. Thanks Linda.” (Jay Sewell, Jay’s Cafe, Queensland).