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| Some General Advice |
- Only tender to a maximum of six tenderers
- Include some local quality contractors. Give them a chance to expand. You might receive a more personal service from a smaller contractor providing it is quality driven.
- Make each short-listed tenderer present its tender. Allow about one hour for each presentation. Never decide on price alone.
- Choose a contractor that you feel comfortable with.
- You will probably never see the sales team again. Always insist on the operations teams taking part in the presentation.
- Insist on a guaranteed return on net restaurant sales
- Set net prices for Credit sales and Hospitality
- Regularly review Contractor’s food invoices and costs. Retained discounts provide the major part of most larger contractor’s profits.
- Monitor the contract. Catering contracts tends to drift unless Clients have an interest.
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