© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Procuring Equipment Chapter 11

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Methods of Obtaining Equipment Professional equipment supplier Hiring consultants and architects Shopping at cash and carry businesses Surfing Internet sites Attending equipment auctions

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Professional Equipment Supplier A full-service equipment supplier serves the complete equipment needs of a caterer. One-stop shopping combination of: –Expert services of a consultant and architect –Layout and design of a commercial kitchen Competitive strength of group’s collective buying power transferred to the caterer Professional installation guidance Hands-on reliable service for repair

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Consultants and Architects Write equipment specifications based on need Consultant awards the lowest bidder. Advantages: –Caterer delegates the equipment specification process to the consultant. –Caterer is free to focus on catering. Disadvantages: –Buyers can be unhappy with end-result. –Buyers have no recourse with suppliers.

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Cash and Carry Business Business uses purchasing strength to buy bulk of popular equipment brands caterers would normally use in their operations. Items are then stocked at retail locations. Buyers visit “cash and carry” locations and leave with product in hand.

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Internet Sites Quickly searching multiple sites enables a caterer to find equipment at the lowest price. Advantages: –24-hour access to a world-wide market. –See pictures and find lowest prices. Disadvantages: –No personal customer service. –No remedy for equipment problems.

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Rental Services Professional rental services provide everything from a napkin to a refrigerated truck. Advantages: –No storage is required for the rented equipment. –No investment is required for the equipment. –Caterer can “field-test” variety of equipment. Disadvantages: –Equipment may not be well-maintained. –Not as good for reputation as owning. –Rental companies may be out of stock.

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Equipment Auctions Used food service equipment is always available. –Corporate accounts buy new pieces. –Restaurants and catering businesses fail. Advantages: –Price Disadvantages: –No warranty, history or service record –No recourse if wrong item is purchased –Older technology and design

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. The Structured Buying Model Obtaining accurate and timely information is a priority when selecting correct dinnerware. 1.Need recognition 2.Information search 3.Evaluation of alternatives 4.Purchase decision 5.Postpurchase evaluation

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Giving GIFTS Go to the individual. Identify a resolution. Fix it, plus one. Transfer genuine concern. Set up a return visit.