240 / a loin of seven steaks = 240/7= 34.286 loins = 35 loins rounded up. You could order a
bit more (36 or loins), giving you extra if a guest like Oprah sends her steak course back
multiple times as she so often does.
I would expect that you use common sense when writing the specifications. Consider that
salads will have multiple ingredients, appetizers will likely have a sauce with them, and the
entrée should come with a starch and a vegetable.
Do you need:
A) Fresh? (No frozen options for major items)
C) Size: individual serving size? Table size? Kitchen size? (see specification examples below).
Include: USDA grades as much as possible
Keep in mind that a large list of items as in your project would have specs that list the company first,
then all of the multiple items that you would buy from them grouped together.
Ketchup (ordered in three different sizes),
US Foods Brand
1oz to go squeeze tubes/360/case
US Food brand
3 gallon plastic container
(used to refill table top ketchup bottles)
16oz bottles & 48 bottle per case.
, 110 each
1 lb average size
Packed in ice
, 2 cases
Emerys (A special Packers Brand)
16oz plastic jars / 16/Case
Plastic re-sealable jars
Can substitute Packers Brand for Syscos
4) Group all Purchase Specifications by Company.
After creating Purchase Specifications for all
ingredients, you need to list/group them by Purveyor.
Imagine using 200 ingredients and five purveyors. If you do not group ingredients together by
purveyor, you will need to read your 200 ingredients list five times, or each time you call to place a
food order (1,000 times). When you group them by purveyors, you only read the 200 item list once.
Your awesome menu may have over 200 ingredients, broken into Product/Purchase Specifications. You
will call five purveyors to order the food:
Acme Seafood, Inc.
Specialty Foods, Ldt.
Roma Food Corp.
Geechie Boy Grits, Inc.