Você está gerenciando uma cozinha com atrasos inesperados do fornecedor. Como você garante a entrega pontual dos ingredientes?

Having owned a bakery, I always tried to plan ahead. I would keep a two week supply of core bakery ingredients on hand. Also, for those not some common items, know what to sub if your preferred ingredient is delayed. Something that happened too often during covid and now in post covid. Know how that sub will behave and taste. Many food professionals will not sub ingredients, that 90% of the customers will not notice. Also, it is a paperwork pain in the neck, but have multiple vendors with item overlap. Some may be more expensive but if they can deliver when you preferred vendor is out of stock. The expense is less important.

With the pervasive farm to table concept which is popular "...ordering well in advance..." is not a practical solution. Using multiple purveyors is the way to go. Of course inventory and projected numbers are necessary, but with late deliveries only second, third, and even a forth options should be utilized. This sort of strategy can reinforce timeliness in deliveries. A late delivery, let the rep know, and know that if you can't trust them. Let them know by decreasing your orders for the next few weeks. Forcing them to compete with each other you can force them to bring down prices.

Planning ahead, knowing what products the vendor and/or the company tends to run out of, especially with upcoming popular promotions was important. Ordering extra items and having alternatives in place maintains a smooth execution.

This is so important. The issue is receiving honest and accurate communication from the vendor. This can be difficult as vendors hate giving bad news. As a vendor, eat the frogs early and give accurate information. Even when you know the customer is not going to be happy about it.

I have found that often in assisted living and in skilled nursing, kitchen teams will sometimes need to use the emergency stock for such situations. These days, a lot of places are making budget cuts and changing menus to make cheaper meals or to buy cheaper items. Some are giving their facilities options for ordering less, or only the items absolutely needed. So there may be times when the facilities do not get vendor orders and as they are required to order the bare minimum, usually will have to use the emergency supplies

This was critical somewhat prior, during and sometime after the pandemic. Having alternative vendors was crucial. Amazon became a GOTO vendor. Even suggested to one of my vendors to utilize their service😉.