F&B Procurement in Singapore

Supply chain is where quality and profitability meet. A “good” procurement system:

• Keeps core items available (no 86 surprises)
• Protects quality consistency
• Prevents waste and spoilage
• Gives you predictable pricing and cash flow

• Start with the top 20 high-cost/high-risk SKUs (meat, seafood, dairy, cooking oil).
• Use par levels to stop over-ordering.
• Receiving is a control point: if you don’t check deliveries, you will pay for mistakes.
• Storage discipline (FIFO + labelling) is an easy win.
• Always have a backup supplier for critical items.

The 3-number system (easy to run)

• Par level: what you want on hand after receiving
• Reorder point: when you should place an order
• Safety stock: buffer for spikes and delays

Receiving basics

• Check quantity vs invoice
• Check temperature for chilled/frozen items
• Check condition (packaging, leaks, damage)
• Reject anything that fails your minimum standard

Storage discipline

• Label everything (date received + use-by)
• Store raw proteins low; ready-to-eat up high
• Apply FIFO daily (first in, first out)
• Keep high-value items in a controlled-access area if needed

Your weekly 30-minute routine

1. Review price changes and flag unusual spikes
2. Spot-check top 10 SKUs: are you ordering more than sales justify?
3. Review waste log: what was thrown and why?
4. Compare purchases vs sales (even roughly) to detect leakage