manual

When to orderIt is important to maintain the lowest level of stockwhile at the same time having sufficient stock touse or sell. This reduces the risk of stock spoilingwhile in storage and also allows the canteento potentially be earning interest on money inthe bank instead of invested in stock sitting onshelves. It is also important to aim to have as littlestock as possible left over by the end of term toprevent spoilage over term holidays.How often your canteen needs to order stock willdepend on:■ how long it takes for the supplier to deliverthe order■ how regularly your supplier delivers – ruralschools or canteens using infrequent suppliersmay need to order products with a longershelf life■ the shelf life of the product – order lessitems more frequently to reduce wastageof perishable stock and aim to use fresh fruitand vegetables by the end of the week toprevent spoilage and decrease in quality overthe weekend■ storage space – this will vary according toseasons, for example refrigeration will be usedmore during warmer weather, so more regularordering of chilled items may be requiredat this time.Check the stock currently in the canteen. By usingan ordering list containing information on eachsupplier and their products, you can quickly viewcurrent stock and record what items need to bereordered. Keep a record of all orders and notewhen it was requested.When determining how much stock to orderfor your canteen, it is important to take intoconsideration the following:■■■■■■■■■whether individual products are selling wellwhether your supplier is offering discounteditems and sales on products you usually stockany changes in the canteen menupopularity of certain items due to seasonalchangesspecial days, awareness weeks or culturalevents that might affect the types of foodsbeing sold and boughtupcoming special events and functions, suchas open days and sporting days, which mayaffect the sales figures for those daysadditional catering requirements such asproviding for committee meetingsclass excursions that may result in eitheran absence of lunch orders or the need foradditional cateringclass absenteeism, especially during key timessuch as Year 12 pre-exam period, or when yearlevels are located at alternative campusesfor a term■■public holidays and curriculum days where thecanteen is closedterm holidays.HINT: Stock orders for special events shouldbe kept separate from the stock order tally forcanteen sales. If not, the mark-up schedulefor the canteen will be incorrect, as productsordered have not actually been sold throughthe canteen.Receiving stock■■■■■■■Check the delivery docket and supplier’s invoiceagainst the order placed.Check for price increases and update thesupplier ordering list. Don’t forget to adjust thecanteen selling prices accordingly.Check the quantity and quality of stock, forexample whether refrigerated products areadequately chilled or frozen.Ensure that products are intact and notdamaged.Check use-by dates.Put chilled or frozen products awayimmediately.When restocking refrigerators and shelves,place the new deliveries at the back to ensurethat older stock is used first.Using stockProducts approaching their use-by dates mayneed to be used up quickly to prevent wastage,especially before weekends and term holidays.Strategies to use up stock quickly include:■ reducing the price of slow-selling stock■ introducing a recipe of the week to use upingredients■ offering specials■ including products or fresh fruit in meal deals.For more ideas on turning stock over quickly, referto Promotion and marketing on page 38.Stocktaking should be done on a regular basisso that the canteen can account for all stock,including items which have been sold ordiscarded.HINT: Increase the turnover of short-shelflifeproducts by extending hours of operation(without necessarily increasing the cost ofoperation), for example afternoon tea could beoffered to students or teachers.32 I Healthy Canteen Kit – Canteen Manual