| Autor: |
Zeller, Markus, Drescher, Franziska |
| Předmět: |
|
| Zdroj: |
Journal of Culinary Science & Technology; 2017, Vol. 15 Issue 4, p360-379, 20p |
| Abstrakt: |
Against the background of the intensity of competition in the German restaurant industry, efforts have to be made not only as regards revenues; an intensive examination of the potentials in procurement should also take place. A better knowledge of the success factors in procurement and a comparison of one’s own company with the buying pattern of restaurant competitors could help to initiate appropriate actions for optimization. The study explores 154 restaurant companies to see whether the Top 100 restaurant companies differ from smaller restaurants in their professionalization regarding different aspects of their procurement management. In fact, the Top 100 undertake more measures to optimize procurement—e.g., the analysis of key data and regular meetings with suppliers. As a consequence, the findings have important implications for future procurement professionalization strategies in smaller restaurants, for example regarding the introduction of digital ordering processes—via e-mail, the internet, or e-procurement systems. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
