Hotel purchasers teach you how to use wisdom

An important part of small and medium-sized hotel procurement is dealing with vendors in the farmer's market. How can we see their tricks in the eye of fire ", I will not buy fresh and bright seafood ingredients back, but it will be a little sticky. I will buy the plump and beautiful shrimps, but it will be overnight. How can I not suffer any losses when dealing with them? This requires both vision and experience. Yang tiefeng, a catering manager from Dalian who has been engaged in procurement for 15 years, summed up 20 "combat experiences" and shared them with the purchasing managers.
1. vendors in the farmer's market are very realistic businessmen with a wide range of insights: everything happening in the market every day is a miserable comedy that lives on the earth; great information flow: the tens of thousands of transactions in the Market reflect the diversity of social aspects; no power: without a prominent social background, they watched the rise and fall of large and small restaurant owners with a cold eye. They are more clear about the service life of the restaurant than the restaurant owner. When they seek payment from you, they will end your business mission. Don't underestimate them. Maybe they are in poor clothing, but at this time they can carry millions of people. When you are proud of them, they are all "Big dumbys". They make you feel so good. You seem to have succeeded. They are a great businessman who willingly buy a "crutches ", let me say "thank you" again "! You picked up the goods and walked away easily and happily. They will enjoy their prey behind you and say: this silly boy!
2. They told you angrily that we will never sell fake goods. However, you will be told mysteriously to come back and tell you: back to the store and soak the prawns in fresh-keeping powder. The color looks good and we sell them like this.
3. When each hawker sells the product to you for the first time, the price will be surprisingly cheap. You can ask which type and which type will be inexpensive. After the third time, the price will be the same as the previous supplier.
4. ice fish and sea goods are placed in white steel or white steel basin. They reflect well and are fresh and have a correct quality. They will make you pay no attention when purchasing them.
5. Some chilled fish, such as yellow croaker, mackerel, and mackerel, are fresh, bright, and fluorescent because the vendors put them in ice water for a night before.
6. the shrimps are stacked and placed in front of each other, full and beautiful. Add brightness.
7. The active sea cucumber is filled with water. It may be because the sea water in the seafood cylinder is not pure and fresh water is mixed into it.
8. The active conch loose is facing up and soaked. It must be full of sea water.
9 live crabs are packed in a heat preservation box, and they are wrapped around with dry tape. When they go home and open them, they become a pile of dead crabs. This is because the vendors have dropped their bags during delivery.
10. The dead crab shell is down, the belly is up, and the angle is slightly changed. The price of the dead crab is sold.
11. The precious live fish said well in person. In order to fill the oxygen, add a sea of water, you will be very skillful to shout, and then put some ice. Let's say, hey! Why is it half a catty? The vendors are very familiar with the purchasing procedures of the restaurant. To avoid damages after the live fish enters the restaurant, they often put them directly into the seafood cylinder without passing the inspection scale, this increases the difficulty of weighing. Can the custodian help you? Generally not.
12. The first thing for some seafood vendors to come to work in the morning is to add a certain amount of water to the black plastic bag. You have been treated as a "dumb root" before the goods are loaded. Some vendors put plastic bags in double layers and add water in the middle, making it harder to find out.
13. You are buying expensive chilled fish at a very low price. Instead of having a good face, you are inserting low-grade fish or ice cubes into your belly. 14. You watched the hawker call you a piece of meat. When you went home, you saw it, but it was a piece of white fat. It turns out that the fat meat is in the pan, and the weight is already in it.
15. shellfish products. Good is always in your eyes. It is very likely that they will be a little worse or every other day.
16. The vendors ignore you and make a very busy look. It's not that he is really busy, but that he wants you to make a deal quickly and buy his junk goods.
17. Silver carp blood, catfish blood, and carp blood are a magic weapon in the hands of small vendors. The big-tooth and small-mouth fish are not fresh and will become glamorous.
18. Water Delivery in the market is mostly soaked with alkali substances, such as louddb for leaf, tendon, and skin. The products are clean and bright, and they are not good-looking.
19. overseas goods are sold offshore, and farming impersonates wild goods. foreign goods are said to be local goods.
20. The dual-stick tray is a masterpiece that hawkers often use. The dual-stick check scale is sufficient for two purposes. It must be short after returning to the restaurant. It cannot be prevented.