How To Choose Food Suppliers For Your Restaurant

There is no perfect dish without quality raw material to make it. The correct operation of your restaurant depends to a large extent on the efficiency when choosing suppliers.

What providers should you choose? Those that are punctual, reliable, organized and that comply with current health regulations. In the case of a food establishment, the analysis of the performance of those who supply is a priority.

Not only the quality of the service is at stake, but the good reputation and survival of your establishment. Let’s see what variables matter when choosing suppliers.

Analyze Your General Profile

Every restaurant owner should strive to study the profile of the candidates thoroughly and from a holistic perspective. Having a good flow of information is essential and if it is scarce, then you have good reason to be suspicious.

In the distribution business, the track record is essential. The supplier companies know this and that is why they always handle extensive documentation that guarantees their experience and good practices. When we talk about food products the matter becomes extremely rigorous. What is at stake is the health of the clientele.

If the distributor has worked for a long time with restaurants, companies and brands of national and international renown, then it will be worthy of your consideration. Being thorough in your search will be the best strategy.

It’s Not Just About Delivery

Some providers easily stand out for their quality, efficiency and speed. However, you must be strategic when making your choice. Reviewing other more circumstantial aspects will be very useful.

Data such as the geographical location of the company, the type of products it transports, or the technology that the supplier handles, must be considered before making any contract. There will always be very good alternatives that will not be the right ones for you.

Therefore, your selection must generate a balance between the economic and the nutritional. How is the meat or fish offered? Are vegetables fresh? Do they correctly attend to orders on their date?

Restaurants Evaluate The Supplier

When choosing suppliers, you must evaluate according to the ISO 9001 protocol.

In this way, measuring the efficiency of a distributor is more than a necessity, it is an obligation. Ultimately, this ensures that there will always be quality information to measure the performance of these companies.

With all this, you come to two conclusions. The first is that it is best to adapt to international quality standards. The second is to understand that choosing a good supplier will forge the good image of your commercial premises.

Relationship Between Cost And Service

This is a calculation that you cannot ignore today. Today’s restaurants must maintain a balance between the good service they want to offer and the costs that this entails.

You must evaluate the sale price of the merchandise in bulk and the forms of payment that the supplier handles. The fees, financing and terms are elements to consider. All this must be weighed against the quality of the products to be purchased.

It’s not just about cooking the best dishes, but about doing it profitably. In this sense, researching well continues to be the best plan.

A Single Provider Is Not Enough

Before long, every restaurant owner understands the importance of having multiple suppliers. This is not only a good security measure, but it is the best way to obtain quality products at moderate prices.

There is no infallible distributor and you will hardly find a single one that can cover all your commercial demands. You will soon realize that some handle meats well, others bring quality sausages, there are fish specialists and some bring fresh vegetables, fruits and fruit puree directly from the garden to the kitchen.

It is not uncommon for many restaurants to have a business strategy based on maintaining multiple business partnerships with various suppliers. This is a way to save money without losing quality.

Forming Selection Criteria

Choosing a supplier is not simply about measuring who delivers the fastest. Many owners have suffered the hardships of a speedy delivery that does not meet quality standards and that is a matter of extreme importance in gastronomy.

The truth is that to choose the best providers you have to form comprehensive criteria.

  • How do they treat the merchandise?
  • Do they have the right technology and tools?
  • Do they comply with health regulations in transport?
  • Is the company specialized in those products that are vital to your business?

These are just some of the questions you must ask before hiring any food supplier.