Guides
Buying and suppliers
Where to buy, how much and how often: a method for buying ingredients without overpaying, with the cost of the trip included and a worked example.
Read the guide: How to buy ingredients for a small food business
- How to buy ingredients for a small food businessWhere to buy, how much and how often: a method for buying ingredients without overpaying, with the cost of the trip included and a worked example.→
- Market, wholesaler or supermarket: where to buy whatWhich ingredients to buy at the market, which at a wholesaler or cash and carry, and which at the supermarket, category by category, with trip costs counted.→
- How to track ingredient prices across shopsWhat to record every time you buy, how to convert prices to cost per kilo, litre or unit, and how to compare markets, wholesalers and supermarkets fairly.→
- How to negotiate with food suppliers and vendorsWhat a small food business can offer suppliers (volume, consistency, fast payment), what to ask for besides price, and what a deal is really worth.→
- When buying in bulk saves money (and when it doesn't)How to tell if buying by the sack or case really saves money: the sum with waste, transport and tied-up cash, plus one example that pays and one that doesn't.→
- The hidden cost of the shopping tripWork out what each supply run really costs in fuel, parking and your hours, spread it over your products, and see when the closer, pricier shop wins.→
- Seasonal ingredient prices and how to plan around themMeasure how much a seasonal price swing hits your margin, choose the right price to cost with all year, and decide in advance what to do in expensive months.→
- Keeping receipts and purchase records that are usefulWhat to record from every purchase, how to use photos of receipts and shelf tags, and how to turn those records into food costs that stay up to date.→
- Planning purchases from your production planStep by step from the batches you plan to make this week to an exact shopping list, with stock on hand subtracted, pack sizes rounded and a budget worked out.→
- Choosing suppliers: price, quality and reliabilityCompare suppliers on the real cost of what you can use rather than the list price, score quality and reliability, and keep a tested backup for key items.→
What does it really cost you?
Put your recipe into the free calculator: ingredients, packaging, your time and the gas. You get the cost per unit and your margin in two minutes, no account needed.