Receiving

Managing the Receiving Process

It seems that the Receiving Dock/Area is the communal area in all restaurants. Staff mingle, take their breaks, and check out the stores, and used to take their smoko in this area.

How many other operations do you know that allow this access to their Stock Items? NONE!

There are two fundamentals that need to be adhered to so that this area is treated to the respect it deserves.

Receiving Policies and Receiving Procedures

Receiving Policies

• Don’t get familiar with the drivers and don’t give them access to your store. This doesn’t mean being impolite, it means not putting temptation in their way.
• Limit access to the store area to nominated staff only.
• Keep all store rooms locked and set up a sign in/ out book to identify access of personnel.
• Have one person act as a Receiving MANAGER, who is willing and capable of taking responsibility for up to $15000 worth of product.
• Designate areas for product; Dairy, Fruit and Vegetable, Meat, Seafood, Dry goods.
• Tag and rotate stock, tags can identify use by date, date of delivery, and the tags can be colour coded to signify the delivery day.
• Receive Goods in accordance with the Purchase Order Book
• Always use a scale
• Use Credit returns whenever you return products.

Receiving Procedures

• Count the products actually received, then verify that the counts corresponds to the quantities on the purchase order, or order sheet.
• Weigh the products that are purchased by weight and compare actual weight to weight shown on invoice. without exceptions
• Inspect for quality, condition and consistency with your standards and specifications.
• Verify that the prices charged on the invoice agree with the prices quoted on the Purchase Order.
• Bring any irregularities to the attention of the driver immediately.
• Resolve irregularities immediately and note adjustments returns etc, clearly on the invoice. Initial the invoice changes and ensure the driver.initials the invoice as well.
• Attach the invoice to the purchase order or order sheet and send off to accounting.
• Transfer boxed or perishable product into clear plastic food boxes
• Immediately place all products in the appropriate storage area