You’ll be scored based on the following key areas:
Food Supply Diversification
Relying on a single supplier for the majority of your ingredients is risky. A disruption in their operations could leave you without essential items.
Collaboration
Pooling resources with other small restaurant owners allows you to leverage bulk purchasing power for discounts. Collective purchasing groups can also negotiate favorable terms, share delivery costs, and strengthen supplier relationships.
Food Supply Planning
You can invest time tracking your sales trends to improve your inventory needs. This reduces the likelihood of over-ordering or running out of crucial items. You can plan and streamline your ordering process by understanding your menu’s most popular items and the seasonality of certain ingredients.
Food Supply Localization
Even if you can’t make large purchases, showing loyalty and transparency to local producers goes a long way.
Food Storage Optimization
If space constraints limit your ability to stockpile, analyze how you use your current storage or leverage a restaurant partner's storage to optimize storage. Working with a collective group of smaller restaurants might allow you to store more items, reducing the need for frequent restocks
Menu Adaptation
Designing your menu with some flexibility in ingredient use is vital in today's environment. Offering dishes that use interchangeable base ingredients so you’re not dependent on a single product ensures you can maintain consistency even when supply chains are disrupted.