Running a restaurant means having to constantly keep an eye on your supplies. From the raw materials that are the be cut, processed and cooked into food to the equipment and utensils that are necessary in order to perform this, there are quite a lot of things you will need to buy, some of them only occasionally, while others may need to be ordered once every week. In order to break even with costs while still maintaining the quality of your dishes, you should take some time to decide which suppliers to entrust with the important job ozf providing you with the necessary supplies.
For those who are still having problems with the process, or for those who want some help to improve their restaurant, here are some tips to take into consideration whenever choosing your supply partners:
Expertise in the Field
If your chosen supplier already works with other restaurant chains (and has been doing this for quite a long time since it was first established), you are almost always guaranteed of quality supplies for competitive prices. Since your supplier already works with several other restaurants, supply terms and conditions won’t arise issues either. The problem may be that of actually securing such a supplier: most of the time, they may refuse to provide you with supplying services just because they already have their hands full with their existing customers.
How did your supplier treat whenever they first answered your call? If all you got was a cold response declining your offer and nothing else, you are better off contacting somebody else. A supplier must be able to provide a decent level of customer service, by answering your questions, providing solutions to unexpected supply problems and generally try to the best from their end to satisfy your demands as a customer.
Attention to Food Safety
When selecting a supplier for raw materials, you must pay close attention to the way the supplier worries about food safety standards. Since you are operating a restaurant, it is your own responsibility to ensure that your clients get served with food that is fit for human consumption, free of diseases and germs. It is worth paying a little more for the European trusted pork you can find that having your restaurant’s reputation tarnished due to a bad choice of suppliers.
Variety of Choices
If you can get most of your supplies from a single source, it can help you reduce micromanagement and delays to a certain extent. For example, you can try to have a single supplier for providing you with meat products like beef or organic pork along with milk and other dairy products. After all, a single farm is able to produce all of these products at the same time.
This point applies mostly to those suppliers responsible for providing you with equipment and machinery. In some cases, such as when starting your restaurant from the ground-up, you will not have enough money to purchase all the required equipment outright. If such a thing happens, having alternative financing options to make your purchases can give you some leeway with budget management, allowing you to concentrate on establishing your restaurant rather than wasting time looking for the cheapest equipment available for sale.