Task B

 

 

When chefs are picking suppliers they need to take in a wide range of  concerns.

These concerns are:

Reliability

A supplier has to be reliable because if they arn't they could leave you stading just before a busy shift or even a not busy shift i will still be in a bad state. Reliabilty is a major influence as it can take years of work to build up the reputation of a supplier but one bad day to bring it crashing down.

 

sustainablity

To be a supplier now day doesnt just mean delivering the goods on time but also wherethe goods come from for example free range eggs or fish the hasn't been over catched and led to a diminsehed stock of that fish.

 

Location

If a suplier is local the revenue they generate from the buissness is most likely going to be put straight back and help the local economy thrive but may sometimes lack the wide range of stock that a big nation wide corperation brings to the table

 

expense standerdisation

If the supplier has a set price on items it helps the chef plan his costings of the menu but if a supplier puts the price up a lot it messes up their whole plan .