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Purchasing by F&B operators Current & future profiles

Purchasing by F&B operators Current & future profiles. Michael Altan PhD Sheffield Hallam University. F&B Literature macro-economic factors the foodservice market(s) the purchasing function (degrees of maturity) + preliminary interviews expert panel

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Purchasing by F&B operators Current & future profiles

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  1. Purchasing by F&B operatorsCurrent & future profiles Michael AltanPhD Sheffield Hallam University

  2. F&B Literature • macro-economic factors • the foodservice market(s) • the purchasing function (degrees of maturity) • + preliminary interviews expert panel • Compass Group, Starwood UK, SHU + independent operators • Data collection qual. • Large vs. small ops. • In-depth interviews in FR, UK, SP, SW & others • Analysis by unit, type of unit, country & cross analysis • Development of scenarios • VALIDATION • Focus group sessions in FR & UK • Data collection quants • Questionnaires across countries to assess relevance of scenarios & profiles developed • Output: • Profiles for F&B buyers. Usefulness: • A. Industry (professionalization of the function) • B. Education • C. Academic publications • Professionalism & productivity Purchasing by F&B operator: EU & Asia

  3. Chains & related Madsen London Mimosa London Café Luc London Mosimann’s London ………… Chains & related Small F&B Ops. D&D London RED Group Spaghetti House Novotel Piccolino Le Bistrot Pierre • F&B Literature • macro-economic factors • the foodservice market(s) • the purchasing function (degrees of maturity) • + preliminary interviews • Data collection qual. • Large vs. small ops. • In-depth interviews in FR, UK & other countries • Analysis by unit, type of unit, country & cross analysis • Development of scenarios • VALIDATION • Focus group sessions in FR & UK • Data collection quants • Questionnaires across countries to assess relevance of scenarios & profiles developed • Output: • Profiles for F&B buyers. Usefulness: • A. Industry (professionalization of the function) • B. Education • C. Academic publications

  4. Aim: To develop a comprehensive tool to assess the level of maturity of purchasing in small UK F&B operators UK F&B operations: contextual factorsFood needs of consumers getting really complex! (health, environmental impact, nutraceuticals, obesity…NPD)Increase in price of commodity productsWhen choosing a restaurant: reputation, variety & price BUT… need to focus on low prices, quality & wide variety Infrastructure of the supply chain F&B operations must become supply management (Kraljic, 1983)

  5. Assessing maturity using 7 dimensions Maturity in purchasing a1 Planning a2 Organisational structure a3 Process organisation a4 HR Controlling Relationships with suppliers Sustainability

  6. Stage 1 (0 to 25%) A particular best-practice activity/tool/method is known within the organisation. Stage 2 (26 to 50%) A position or person is assigned to perform the task. Stage 3 (51 to 75%) The process for completing the task is defined and documented as well as applied. Stage4 (76 to 100%) Cross-functional integration in the company is assured while basic requirements are met. Maturity in purchasing a1 Planning a2 Organisational structure a3 Process organisation a4 HR Controlling Relationships with suppliers Sustainability

  7. Thank you…

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