Excel · Free · English
Control suppliers and purchase costs: free Excel template
Purchasing is 25-35% of a restaurant's costs. If you are not tracking prices, an increase slips through without anyone noticing.
And if you do not check deliveries, you order 20 kg of fish and receive 18. A month later, nobody can explain why the margin dropped.
What is inside
- A master supplier sheet that scores them automatically (compliance, lead times, quality, communication)
- An order log with status and delivery date
- Price history per ingredient, so you negotiate with data
- Goods-in with a HACCP checklist: temperature, packaging, dates and batch
- Automatic supplier scoring (40/30/20/10)
- Reorder points, so you know when to restock
- Side-by-side price comparison between suppliers
Benefits
- Negotiate better, knowing exactly what you pay for every ingredient
- Avoid goods-in mistakes that cost money every single week
- Protect your margin by catching price changes in time
- Have traceability and paperwork ready if you are inspected
