Food service suppliers are essential to the success of a restaurant. Every restauranteur knows if their food service supplier fails in the delivery of much needed produce or product, it can affect the delivery of meals which can have a domino effect on the way a consumer will regard the restaurant.
There are some crucial specifications a restauranteur will look at before they agree to have a contract or continue a contract with a food service supplier.
If a food service supplier fails to deliver what they agreed to supply, this can put the restaurant at risk of not being able to provide meals it has a reputation of serving.
Delivery failure can occur because of diminished supplies due to unforeseen circumstances. For example, an extreme weather event can wipe out farm produce which can affect food supplies. A restauranteur may be able to change the menu to reflect the supply issues. But nothing annoys a restauranteur more than when their food supplies can’t be delivered and no communication has occurred to make a chef aware of the supply issues.
Restauranteurs need to have a good communication channel with their food service supplier rep. The rep is the person that will advise the restaurant owner of delays or price increases. The rep should also be the first person of contact should an issue occur with a delivery. If a restauranteur can’t get in touch with their food service supplier, they will find another supplier who will meet their communication needs.
A restaurant has many expenses including licenses, property leasing fees, staff wages as well as utility bills, just to name a few. It’s important for a restauranteur to be getting a competitively priced produce so they can compete with other restaurants in the area. If a restauranteur finds they are paying more than a similar restaurant down the road, be prepared for negotiation or a loss of contract to a more competitive food service supplier.
A food service supplier should deliver what was discussed at the time of tender or when arrangements were being made for the delivery of the specific food requirements of the restaurant. For example, if food is to be locally sourced, this should be provided to the restaurant, not imported product. The right orders should be delivered, as failure to do so can put a restaurant behind in their food preparations for the day and night.
There’s nothing worse for a café or restaurant owner than developing a menu based on a certain level of pricing only to have to alter it because of unexpected price increases. Restauranteurs are smart too, they know when you lower the prices to earn their business only to slowly creep them up over time.
The relationship between a food service supplier and restauranteur is crucial. Do all of these 14 things well, and you’ll enjoy a long and valuable business relationship.
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