Supplier: Bakery supplies to diner, goods are delivered the same day that they are baked. Goods cost from $3.99-6.99. They are sold to the diner (producer) and will have a shelf life or approximately 2 days. The goods (products) are then sold to the customer for an equivalent price of about 60-65% markup.
Supplier: Local produce and meat suppliers deliver products to diner the same day they are produced or collected. The shelf life would be approx. 3-5 days for the product and would need to be purchased by the customer for approx. 60% markup of the cost to the Diner. The suppliers would be making money off the Diner and the Diner would be making money off of the customers.
Orders would need to be done accurately and based on demand. The suppliers must be able to deliver based on this; higher demand, more product. There would also need to be an open communication and information flow between the customers and what they want and the suppliers that provide to the Diner.
The Diner must be careful with spoilage and waste, and ensure that the products being delivered are staying fresh as expected. If there is any discrepancy in this then the products must be sent back to the suppliers. Baked goods and produce must maintain freshness.
The Diner would have a lot of little supply chains since they will be dealing with so many different suppliers delivering on different days.
Supplier: Bakery supplies to diner, goods are delivered the same day that they are baked. Goods cost from $3.99-6.99. They are sold to the diner (producer) and will have a shelf life or approximately 2 days. The goods (products) are then sold to the customer for an equivalent price of about 60-65% markup.
ReplyDeleteSupplier: Local produce and meat suppliers deliver products to diner the same day they are produced or collected. The shelf life would be approx. 3-5 days for the product and would need to be purchased by the customer for approx. 60% markup of the cost to the Diner. The suppliers would be making money off the Diner and the Diner would be making money off of the customers.
Orders would need to be done accurately and based on demand. The suppliers must be able to deliver based on this; higher demand, more product. There would also need to be an open communication and information flow between the customers and what they want and the suppliers that provide to the Diner.
The Diner must be careful with spoilage and waste, and ensure that the products being delivered are staying fresh as expected. If there is any discrepancy in this then the products must be sent back to the suppliers. Baked goods and produce must maintain freshness.
The Diner would have a lot of little supply chains since they will be dealing with so many different suppliers delivering on different days.