Doesn’t it feel like it has been years since we were last able to sit outside to enjoy a meal? Now that it is officially Spring, the days of dining outdoors are (thankfully) getting closer with each passing day.
It is around this time of year that restaurants begin to offer their Spring & Summer menus. Fresh gaspacho and energizing salads replace warm and comforting chowder. Iced tea and lemonade replace hot chocolate. Basically, entire menus have the potential to become completely different for the next few months.
This article will discuss a few of the basic (yet important) questions every restaurateur should ask while choosing their food distributor.
How to Choose a Food Distributor
Choosing a food distributor isn’t something anyone should rush into. You should feel 100% confident that you’ve chosen to work with the perfect distributor for you, and your restaurant’s needs. Therefore, when you’re in the stages of choosing a distributor, make sure to ask each potential company as many questions you need. The following are a few of the questions you may want to ask before making any final decisions.
- What is their delivery schedule?
A big part of the restaurant business is budgeting. While there are many factors of whether or not a restaurant will be profitable, one of the main causes restaurants lose money is due to food waste. Maybe they ordered too much of one ingredient, or they requested deliveries too close together.
Whatever the case is, the restaurant needs to be organized enough to plan its meals ahead of time. This will make it possible for them to order the proper ingredients and the proper amounts. Any meal planning must work well with the food distributor’s schedule for delivery in order to limit the waste of food and money.
- What are their payment options?
The two most common payment options for food distributors are
1) Cost-plus-percentage price: you pay for the price of the food, plus an additional percentage fee and
2) Cost-plus-fixed price: this is quite self-explanatory; you pay for the cost of the food plus an already established fixed price.
It may seem obvious, but the cost-plus-fixed price is usually the best option to go with. The cost of food may fluctuate (the cost usually rises), which would mean you’d be paying even more when this happens. Just make sure you agree with the fixed price, and that it isn’t too far out of your budget!
- Do they have quality assurance measures in place?
You need to trust every step in their delivery process and this includes the quality of the products they are providing. If they deliver poor quality ingredients, you know what that means; poor food quality. It doesn’t matter how good of a chef you may have- every recipe needs fresh, good quality ingredients in order to become dishes worth paying for. Quality assurance also includes following proper sanitation regulations, and allergen management- both of which are extremely important.
This would also be a good time to ask if they have a Liability Insurance Certificate– you can never be too careful.
- Do they have references?
Have you ever hired a chef without asking them whether or not they knew how to cook? We didn’t think so. It can be assumed that since they are there for the position, they are trained/have the proper skill set. However, these days, you can never be too careful. The same goes for your food distributor.
Ask for their past customer experiences, and request to speak with another one of their current customers. If they refuse, this may be enough of an indicator for you. In the end, it’s up to you to decide if they are the right fit for your restaurant.
If you’re looking for a food distributor, contact Aida Distribution to see if they’re the right fit for you! Your patrons expect quality food, and you should be ready to deliver this to them. This begins with choosing a distributor who will provide you with the highest standard or quality products. Your restaurant deserves it, and so do your customers.