Sample Letter of Intent
SHA508: Foodservice Management: Control Systems and Related Systems School of Hotel Administration, Cornell University
Rating Your Suppliers It is important to have a standard of reference to use when evaluating suppliers. This form covers the major concerns of most operations. Changing the weight associated with each category makes this form useful for all types of foodservice operations. Decide what is most important to your operation and recalibrate the rating accordingly. The weighting of the percentages will vary depending on the requirements of the purchaser. Note that the weight placed on each category may change from operation to operation. For example, a family restaurant might put slightly more weight on price, whereas a fine-dining restaurant might be more concerned with product. Tour the supplier’s plant and look at the following: • Size: Can the plant adequately supply your present and future needs? • Staff: Is the staff sufficiently competent and knowledgeable about the product and about business to meet your requirements and specifications? • Integrity and reputation: Call some of their customers as a reference. Are their customers satisfied with their performance? • Labor relations. How many strikes have occurred in recent years? • Sanitation and working conditions of the plant. • Purchasing power. • Financial position. Get a Dun and Bradstreet report on the firm. • Management expertise and depth. • Product mix. • Ancillary services. Does the supplier offer storage and tenderization?
Score Card for Evaluating a Potential Supplier Product Quality
20
Consistency
15
Mix
5
New product development
5
Service Delivery schedule
10
On-time delivery
5
Storage service, long- and short-term
10
Technical services (tenderization)
5
Price 15
Supplier Rating Key
Terms: length of time quote holds
5
Preferred: above 85%
Discounts
5
Acceptable: above 75%
Competitive prices
Total Score:
100
Unacceptable: below 75%
© 2015 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners.
Rating Your Suppliers It is important to have a standard of reference to use when evaluating suppliers. This form covers the major concerns of most operations. Changing the weight associated with each category makes this form useful for all types of foodservice operations. Decide what is most important to your operation and recalibrate the rating accordingly. The weighting of the percentages will vary depending on the requirements of the purchaser. Note that the weight placed on each category may change from operation to operation. For example, a family restaurant might put slightly more weight on price, whereas a fine-dining restaurant might be more concerned with product. Tour the supplier’s plant and look at the following: • Size: Can the plant adequately supply your present and future needs? • Staff: Is the staff sufficiently competent and knowledgeable about the product and about business to meet your requirements and specifications? • Integrity and reputation: Call some of their customers as a reference. Are their customers satisfied with their performance? • Labor relations. How many strikes have occurred in recent years? • Sanitation and working conditions of the plant. • Purchasing power. • Financial position. Get a Dun and Bradstreet report on the firm. • Management expertise and depth. • Product mix. • Ancillary services. Does the supplier offer storage and tenderization?
Score Card for Evaluating a Potential Supplier Product Quality
20
Consistency
15
Mix
5
New product development
5
Service Delivery schedule
10
On-time delivery
5
Storage service, long- and short-term
10
Technical services (tenderization)
5
Price 15
Supplier Rating Key
Terms: length of time quote holds
5
Preferred: above 85%
Discounts
5
Acceptable: above 75%
Competitive prices
Total Score:
100
Unacceptable: below 75%
© 2015 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners.
