Purchasing strategies and decision‐making processes in the food service industry: a case study of UK restaurant chains

Elizabeth Mawson (Market Research Executive, Millward Brown International)
Andrew Fearne (Andrew Fearne is a Senior Lecturer in Good Industry Management at Wye College, University of London)

Supply Chain Management

ISSN: 1359-8546

Publication date: 1 December 1996

Abstract

Notes the decline in household expenditure on food, an increase in meals consumed outside the home and the consequent increasing importance of restaurant chains. Using a case study approach, attempts to identify the key elements of the buying process in a sample of UK chain restaurants. Uses the BUYGRID model as the theoretical framework for this research, pinpointing the evaluation criteria used by the companies and observing their relation to the procurement procedures subsequently adopted. Concludes that using such a framework can assist in the development of supplier marketing strategies which focus on the organizational requirements and decision‐making processes.

Keywords

Citation

Mawson, E. and Fearne, A. (1996), "Purchasing strategies and decision‐making processes in the food service industry: a case study of UK restaurant chains", Supply Chain Management, Vol. 1 No. 3, pp. 34-41. https://doi.org/10.1108/13598549610155305

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Publisher

:

MCB UP Ltd

Copyright © 1996, MCB UP Limited

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