1. National Food Service Management Institute Section 7: Vendor Choices 1 Section 7: Vendor Choices (Step 4) Food Purchasing for Child Care Centers

2. National Food Service Management Institute Section 7: Vendor Choices 2 name the vendor choices in his/her community and list some of the advantages and disadvantages of each and write an information sheet for vendors for his/her center. Lesson Objectives The learner will be able to

3. National Food Service Management Institute Section 7: Vendor Choices 3 Choices Available to You Depend on the community where your center is located

4. National Food Service Management Institute Section 7: Vendor Choices 4 Words Meaning...... “a business that sells food and supplies”: Vendors Suppliers Stores Distributors Retail vendors Wholesale vendors

5. National Food Service Management Institute Section 7: Vendor Choices 5 Identifying Your Choices...... is called a market area analysis.

6. National Food Service Management Institute Section 7: Vendor Choices 6 Possible Choices Specialty stores Local grocery stores Supermarkets Wholesale clubs Wholesale grocery distributors Institutional distributors Institutional jobbers

7. National Food Service Management Institute Section 7: Vendor Choices 7 Specialty Stores Advantages Local meat/fish market Fresh produce stand Exact amounts needed Lower prices Bread outlet Farmers market Fresh food

8. National Food Service Management Institute Section 7: Vendor Choices 8 Specialty Stores Have limited variety Do not have CN labeled convenience foods Usually do not deliver Takes time to pick up items Make more stops to get food Disadvantages

9. National Food Service Management Institute Section 7: Vendor Choices 9 Fresh, frozen, and canned foods Convenient location Charge accounts One check at end of month Use of store’s money until receive tuition or government payment Local Grocery Stores Advantages

10. National Food Service Management Institute Section 7: Vendor Choices 10 Local Grocery Stores Limited variety of food No CN labeled convenience foods Small cans and packages More time needed to prepare meals No delivery Disadvantages

11. National Food Service Management Institute Section 7: Vendor Choices 11 Wide variety of fresh, frozen, and canned foods Weekly promotions with cost savings Supermarkets Advantages

12. National Food Service Management Institute Section 7: Vendor Choices 12 24/7 No. 10 cans Reduced time for meal preparation Charge accounts Supermarkets Advantages

13. National Food Service Management Institute Section 7: Vendor Choices 13 Supermarkets No CN labeled convenience foods Limited delivery Disadvantages

14. National Food Service Management Institute Section 7: Vendor Choices 14 Wholesale prices No. 10 cans and other quantity pack items Phone orders Wholesale Clubs Advantages

15. National Food Service Management Institute Section 7: Vendor Choices 15 Wholesale Clubs No charge accounts No CN labeled convenience foods Annual membership fee No delivery Disadvantages

16. National Food Service Management Institute Section 7: Vendor Choices 16 Charge accounts Delivery Order by Salesperson Phone Computer Wholesale Grocery Distributors Advantages

17. National Food Service Management Institute Section 7: Vendor Choices 17 Wholesale Grocery Distributors Small home-size cans Very few frozen foods No CN labeled convenience foods Minimum delivery requirements possible Disadvantages

18. National Food Service Management Institute Section 7: Vendor Choices 18 Institutional Distributors Advantages Charge accounts Delivery Order by Salesperson Phone Computer CN labeled convenience foods

19. National Food Service Management Institute Section 7: Vendor Choices 19 Institutional Distributors Minimum delivery requirements may apply. Containers may be too large for your center. It is necessary to carefully evaluate your center’s needs. Disadvantages

20. National Food Service Management Institute Section 7: Vendor Choices 20 Food delivered immediately upon being sold Combination of large and home-size containers Institutional Jobbers Advantages

21. National Food Service Management Institute Section 7: Vendor Choices 21 Institutional Jobbers Must pay for food when purchased Offer limited selection of food Do not know in advance what is for sale Often do not have refrigerated trucks Disadvantages

22. National Food Service Management Institute Section 7: Vendor Choices 22 If You Are Not Sure... Ask questions. Ask other child care centers, schools, restaurants, nursing homes, or hospitals.

23. National Food Service Management Institute Section 7: Vendor Choices 23 If You Are Not Sure... Ask your State CACFP Agency or licensing agency representative. If you have a sponsoring agency, ask its representative.

24. National Food Service Management Institute Section 7: Vendor Choices 24 If You Are Not Sure... Read the names of companies on the delivery trucks you see. Copy the phone numbers. Call the vendors. Ask the vendors if they are interested in your business.

25. National Food Service Management Institute Section 7: Vendor Choices 25 Information Sheet for Vendors Purpose: Tell vendor about your center Provide credit information

26. National Food Service Management Institute Section 7: Vendor Choices 26 Information Sheet for Vendors Name of the center Address Phone number Fax number E-mail address

27. National Food Service Management Institute Section 7: Vendor Choices 27 Information Sheet for Vendors Organization of the center Non-profit, for-profit, or public If non-profit, list of members of board of directors If for-profit, list of owners

28. National Food Service Management Institute Section 7: Vendor Choices 28 Information Sheet for Vendors Number of meals served daily Days and hours of operation Name, address, and phone number of the center’s bank and the officer who handles the center’s account Names of the center’s employees authorized to place food orders