supply7 min read

Vendor scorecards for Indian restaurant procurement

How to score and rank your restaurant's suppliers on price, fill rate, quality, and reliability; with the simple 100 point template every operator should use.

By Forkcast Editorial · HORECA research team

Most restaurants pick suppliers by who answered the WhatsApp first, then never re evaluate. A quarterly vendor scorecard surfaces who is actually delivering, who is drifting, and where to negotiate. Here's the simple 100 point template, the data to track, and how to act on it.

The 100 point scorecard template

Score each supplier quarterly on 5 dimensions, 20 points each:

DimensionOut of 20What to score
Price competitiveness20Vs market quotes for top 5 SKUs
Fill rate20% of order quantity received correctly
On time delivery20% of deliveries within agreed window
Quality20Returns + customer complaints traceable to supplier
Shortage reliability20Performance during the last commodity crisis

How to track each dimension

Price competitiveness

Once a quarter, get quotes from 3 alternate suppliers for your top 5 commodities. Compare your current supplier's average rate to the median quote:

  • Within ±3% of median: 20 points
  • 3-7% above median: 14 points
  • 7-12% above median: 8 points
  • 12%+ above median: 0 points (or 5 if they're top on other dimensions)

Fill rate

Compare ordered vs received per delivery. Track at the kg/unit level. ‘Ordered 25kg paneer, received 22kg’ counts even if the supplier promised to send the balance tomorrow.

  • 98%+: 20 points
  • 94-98%: 14 points
  • 90-94%: 8 points
  • Below 90%: 0 points (re evaluate the relationship)

On time delivery

Window of ±60 minutes from agreed time. Doesn't include scheduled holidays. Track every delivery.

Quality

Returns to supplier, customer complaints traceable to supplier (e.g. ‘sour paneer in butter masala’, ‘over ripe tomato’), kitchen level reject rate. Subtract points for each documented quality incident.

Shortage reliability

How did they behave during the last commodity crisis? Did they ration to long standing customers or follow the highest bidder? This is qualitative but matters more than the other 80 points combined when it counts.

What to do with the scores

  • 85-100; preferred supplier. Keep, negotiate longer payment terms or volume rebates.
  • 70-84; solid. Identify the weak dimension and have a conversation. Most issues are operational (timing, fill rate) not structural.
  • 55-69; flagged. Onboard a backup; transition some volume.
  • Below 55; switch within 90 days unless they fix the worst dimension.

Per category supplier portfolio

CategoryAnchor shareBackup share
Vegetables (mandi sourced)65-75%25-35%
Proteins (chicken, mutton, fish)60-70%30-40%
Dairy (paneer, ghee, cream)70-80%20-30%
Staples (rice, dal, flour)75-85%15-25%
Spices + specialty85-90% one supplier acceptableSingle OK
Oil + bulk goods70-80%20-30%
Packaging + disposables80-90%10-20%

Anchor gets the best rates; backup stays warm with weekly small orders. Don't let backup share drop below 15%; a cold backup is no backup.

The vendor conversation

Once a quarter, sit down with each top 3 supplier for 30 minutes. Share their scorecard. Most suppliers don't get this data anywhere else and respect operators who run it. Use it to:

  • Negotiate volume rebates (3-7% off list for committed volume)
  • Extend payment terms (15 → 30 days after 2 quarters at 85+ score)
  • Lock seasonal contracts (paneer Nov Feb, sunflower June Aug)
  • Forecast their capacity and yours together
Get the supplier management template in the playbook →

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Vendor scorecards for Indian restaurant procurement | Forkcast