At different points within purchasing and menu planning

Full Answer Section

• • Staffing Needs: Does making the item require specialized skills or additional staff?
  • Labor Availability: Does the kitchen have the available labor to produce the item in-house?
• Menu Concept and Positioning:
  • Brand Image: Does making the item from scratch align with the restaurant's brand and image (e.g., farm-to-table)?
  • Customer Expectations: Do customers expect certain items to be made from scratch?
  • Menu Differentiation: Can making the item provide a unique selling point and differentiate the restaurant from competitors?
• Equipment and Space:
  • Equipment Availability: Does the kitchen have the necessary equipment to produce the item in-house?
  • Space Constraints: Is there sufficient storage and production space for making the item?
• Sustainability:
  • Food Waste: Minimizing food waste by using all parts of ingredients or reducing reliance on pre-packaged items.
  • Local Sourcing: Supporting local suppliers and reducing environmental impact.
  • Packaging: Evaluating the environmental impact of packaging for both purchased and in-house products.

Make vs. Buy: Instant Stock

• Making Stock:
  • Pros:
    • High Quality Control: Control over ingredients and flavor profiles.
    • Cost-Effective (potentially): Can be cost-effective if using inexpensive bones and vegetables.
    • Fresh Flavor: Offers superior depth of flavor compared to many commercial stocks.
  • Cons:
    • Time-Consuming: Requires significant time for simmering and reduction.  
    • Labor-Intensive: Requires dedicated staff time for preparation and cleanup.
    • Inconsistent Results: Can be challenging to achieve consistent flavor and strength.
• Buying Stock:
  • Pros:
    • Time-Saving: Eliminates the need for lengthy stock production.
    • Consistent Quality: Commercial stocks often offer consistent flavor and quality.
    • Cost-Effective (potentially): Can be cost-effective depending on the volume used and the price of the stock.
  • Cons:
    • Limited Control: Less control over ingredients and flavor profiles.
    • Potential for Additives: May contain artificial flavors, colors, or preservatives.
    • Reduced Flavor Depth: May lack the nuanced flavor of homemade stock.

Conclusion

The "make or buy" decision requires careful consideration of various factors. A thorough cost-benefit analysis, along with an evaluation of quality, labor, and strategic objectives, is crucial for making informed decisions that optimize efficiency, profitability, and customer satisfaction.

Sample Answer

The "make or buy" decision in food service is a critical one, impacting costs, quality, and efficiency. Here's a breakdown of key factors:  

Factors Influencing the Make-or-Buy Decision:

• Cost:
  • Ingredient Costs: Raw material costs for making vs. the purchase price of the finished product.
  • Labor Costs: Employee time for preparation, cooking, and cleanup.  
  • Overhead Costs: Utility costs (electricity, gas), equipment depreciation, and storage space.
• Quality Control:
  • Consistency: Can consistent quality be maintained in-house, or does the purchased product offer better consistency?
  • Freshness: Does making from scratch ensure maximum freshness, or can the purchased product meet the same standard?
  • Ingredient Sourcing: Control over ingredient origin and quality when making in-house.
• Time and Labor:
  • Production Time: How much time is required to make the item in-house vs. the time saved by purchasing it ready-made?