SUPPLY CHAIN MANAGEMENT

Right product - Right time - Right distributor - Right price

PURCHASING

At MADRAS KITCHEN, we follow a strict purchasing cycle for all food, beverages, and equipment. Our purchasing process is centralized, with the dedicated department primarily responsible for managing all purchasing activities.

When considering the method of purchasing, from the two methods informal or open market buying and formal, competitive or bid buying, we normally follow the formal method .

FORMAL PURCHASING

Our purchasing approach typically follows a formal method, involving these steps:

We begin by meticulously identifying our requirements through either creating new menus or reviewing existing ones.
We establish stringent quality standards for each menu item, including ingredient selection and preparation techniques.
Using sales data and trends, we estimate the quantities needed for each item over a specific period.
We determine optimal stock levels, considering delivery lead times and potential demand fluctuations.
By subtracting existing stock from desired inventory levels, we determine the necessary purchase quantities.
We meticulously craft formal purchase orders, detailing the items, quantities, and prices required from suppliers.
We conduct thorough market research to identify potential vendors offering the best options in terms of product availability, quality, and pricing.
Following a formal competitive bid process, we select vendors who provide the most competitive terms while meeting our exact specifications and requirements.

SUPPLIERS

When choosing suppliers, we prioritize their reputation, certifications, ability to deliver goods at the required quality and volume, and the consistency and competitiveness of their prices and quality.

TIME OF PURCHASING

Perishable Items

DAILY / EVERY FEW DAYS Based on the item

Non - Perishable Items

ONCE A WEEK

RECEIVING

In our receiving area, we meticulously inspect and officially accept the products. This well-equipped space contains all the necessary tools for these tasks, including scales, trolleys, thermometers, a sink, calculators, scissors, and box cutters.

Specific checking

We check expiration dates, monitor the temperatures of meats and fresh foods, inspect for breakages or damage, and open boxes or containers for thorough examination.

In meat items

Inspect for any excess blood seepage
Ensure meticulous separation to prevent cross-contamination of meats
Wrap pork products in dry paper for optimal freshness
Thaw out frozen meats completely
Poultry should emit no strong odors
Chicken meat should boast a golden yellow hue, not stark white.

In beverages

Check for any breakages
Ensure seals are intact
Verify that the label is in good condition

Delivery temperatures

Refrigerated items should ideally arrive at 41°F or below.
Dry goods should be received at room temperature, securely packaged, and in excellent condition.
Frozen products must arrive in a frozen state.

STORAGE

After inspecting the goods, they are transferred to the appropriate storage areas, and the records are updated. At Flavordash, we use a computerized system to log all newly received products, ensuring accurate stock level maintenance. We store food using the FIFO (first-in/first-out) method, placing new shipments at the back to ensure the oldest stock is used first.

STORE TEMPERATURES

Different categories of goods require specific storage temperature conditions, summarized as:
- Dry food items: Stored at room temperature, such as flour, sugar, cereals, condiments, and canned foods.
- Refrigerated items: Maintained between 0 to 5°C.
- Frozen products: Stored at temperatures ranging from -18 to -24°C.

Storage Considerations

To ensure we consistently receive fresh and high-quality goods at the restaurant, we adhere to the following practices:

- Implement a cleaning schedule that covers daily, weekly, and monthly tasks.

- Use proper lifting techniques for heavy items to prevent injury.

- Avoid stacking items too high during storage to prevent accidents.

- Clean up spills promptly to maintain cleanliness and safety.

- Keep floors clear of obstacles to prevent tripping hazards.

- Securely cover dustbins to discourage pests.

- Maintain a regular pest control program to prevent infestations.

- Store goods in transparent, well-ventilated containers.

- Ensure all products are labeled with clear expiration dates.

- Immediately refrigerate perishable ingredients upon receipt.

- Ensure labels are legible and prominently displayed for easy identification.

ISSUING

After inspection, goods are relocated to their designated storage areas, and records are updated accordingly. Flavordash employs a computerized system to log all newly received products, ensuring accurate management of stock levels. We adhere to the FIFO (first-in/first-out) method for storing food, with new shipments positioned at the rear to prioritize the use of older stock first.

Stock Movement

Bin Cards: Manual system where each stock item is assigned a card.
Stock additions and usage are recorded on the card for tracking purposes.

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