Just like restaurateurs, the main thing for all suppliers is to make a profit. This is the logical and adequate goal of any business. When you conclude a contract with suppliers, you assume that you will have a partnership relationship that brings income to all participants. Unfortunately, not all suppliers perceive this as a prerequisite. So if the supplier’s goal is to make super profits, then be prepared for various tricks and stratagems on his part. Among the many causes of bankruptcy and closure of establishments are also the machinations of suppliers.
To tell you how to choose suppliers, what to pay attention to in the first place, and how to protect yourself from the undesirable consequences of relations with unscrupulous suppliers when accepting goods in the catering industry, we have prepared this article.
Requirements for the supplier
A good supplier should:
Deliver fresh food and merchandise to the establishment in a timely and regular manner at an agreed upon price. First and foremost, if you are planning to expand your business, look toward large suppliers. Always consider how long the company has been in business.
Have all the necessary documentation and certificates for the products, and the employees of the supplier’s company should know everything about their products and merchandise. It is always easier and more reliable to work with professionals.
Provide quality service, which means: timely delivery of products, replacement of positions that do not suit the quality, up-to-date information about novelties and price changes. If your supplier conducts master classes and seminars for employees, where he talks in detail about his products, that’s another huge plus.
Be flexible in terms of “price – quality”, must meet the needs of customers. In conditions of prolonged crisis, most restaurateurs put this point almost in the first place, but still find such a supplier at the beginning of business is quite difficult, this should strive, but it is better to determine at once, for which products you care more about price, and for which – quality.
Which suppliers are worth working with?
Of course, it is easiest to work with a complex supplier who is prepared to bring everything from spices, sugar and salt, to delicacies: red fish, marbled beef and Peruvian coffee. Such suppliers offer a system of discounts, guarantee prompt delivery and generally save you time and relieve you of unnecessary worries about documents, etc.
It is almost impossible to buy the whole range, which will satisfy every client, in one place. When a company has a comprehensive supply, it must meet the needs of all customers, and it does not matter what class they have, whether it is a restaurant or a small cafe in a food court. You still have to look for better deals on the side.
That’s why the most common option is to work with several suppliers who only deal with certain products. Such companies try to monitor the quality of the product and know it well. Bonuses in working with several suppliers also include payment deferrals and credits. But in this case, you will need an additional person on staff responsible for working with suppliers.
There is also an option – buying at food markets. Especially fruits and vegetables in season. More often than not, it is the suppliers of vegetables that hold a consistently inflated price even during the season. Also, if the supplier delays delivery for some reason, you can always quickly buy the missing products at the market.
How do I check the supplier?
To start cooperating with a supplier and to be sure of his reliability – you need to study the information about him. Start by looking at reviews on the Internet, that is the first thing that will tell you about the supplier. Next, talk to your colleagues in the restaurant industry, find out what suppliers they work with and what they have to say about them.
At the first meeting with the supplier, ask him for all the documents confirming legal work – quality certificates for products, veterinary certificates for meat and fish.