Product specification and definitions
In a Michelin kitchen, a product specification is not a shopping list but a quality contract. For every product, weight, size, harvest date, storage condition, and visual standard are defined in writing.
Supplier selection and qualification
Supplier selection is made on the basis of consistency capacity, not price. Test delivery, tasting evaluation, and reference check are standard qualification steps.
Delivery quality control
Every delivery is checked against the defined specification list. The acceptance or rejection decision is recorded on a written form; the supplier is notified immediately for any rejected items.
Backup supplier plan
For every critical product group, at least one backup supplier qualification is maintained to hedge the primary supplier risk. This plan minimises the risk of service disruption.
Seasonal product transitions
The seasonal transition calendar affects kitchen, menu development, and purchasing processes simultaneously. These transitions are planned in advance and briefed with the team.
