Concerning the principles of work with suppliers restaurateurs have unexpectedly stated opposite points of view. The minority has told that it is necessary to choose large suppliers. The majority has supported that suppliers should be spitted up, giving reason for this point of view that if one of them had problems at customs, it will be possible to address to another.
 However it doesn't matter what restaurateurs, working with exotic kitchen or any exclusive products, think, they are compelled to reconcile with monopolies and the high prices of three-four, and even smaller quantity of firms-suppliers. For a long time it is already counted that to buy products from firms-suppliers all the same more favorably, than to be engaged in independent trips on the market where quality often skips.
Operative Updating of Stocks
In the evening when pressure of work falls down, each of the cooks, responsible for this or that work on the kitchen, check out what products aren't suffice, makes the application and gives it to the chef.
The chef makes the general application and gives it to the purchaser. The purchaser is that person who, having received the application in the evening, should in the morning of the next day for an hour before opening restaurant to deliver necessary products to kitchen. Besides he/she should bring those products which for the present are, but can be over within a day. The purchaser should also have some variants of the further actions on call if something will happen with the common supplier.
Products of long storage: the tinned peas, a flour, sugar, macaroni and so forth are the responsibility of the storekeeper. He gets the order from the kitchen in the same way, but unlike the purchaser, does not go round, and calls suppliers that bring everything demanded.
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