5 Tips to Choose the Right Supplier for Your Restaurant

5 Tips to Choose the Right Supplier for Your Restaurant

AJAR Hospitality

5 Tips to Choose the Right Supplier for Your Restaurant

AJAR.id – Hello Ajarian! Choosing a supplier for the enterprise is important. The right supplier determines the taste and quality of your food. We can say that the raw material you use has a direct impact on your food costs, the quality of your food, and the overall service which you provide to your customers.

The questions that have to be asked and answered:

  • Can they supply what is required?
  • Is the price acceptable?

Other than that, here are what you must consider before choosing the right supplier!

1. Environmental issues
It is important to consider that problems may arise due to pollution and environmental safety concerns. For example water pollution or water which may be inhabited by sea animals that could have an adverse effect on the safety of consumers.

Where and how suppliers obtain their fish is just as important as the types and quantities of fish available.

2. Delivery requirements
Can product be purchased in quantities that suit the enterprise needs? If larger quantities have to be ordered to meet minimum purchase requirements, can we store excess until needed? Also, how much is the cost of storage versus savings by buying in bulk?

3. Cost, trading terms
Cost of purchasing can sometimes be prohibitive to the income stream of the enterprise. How long before the goods have to be paid for? Is it for 7 days, 30 days or 90 days?

Or, does the enterprise have to pay cash when product is delivered?

4. Relationship
If the supplier only deals with large customer purchases alternative suppliers might need to be found. The size of the enterprise will relate to the size of the supplier.

Can product be purchased straight from the fisherman? How is it purchased? Is it freshly caught, processed, clean, gutted, or portioned?

How seafood is brought into the establishment will determine the skills needed by the staff to process the product when it comes into the kitchen.

Also pay attention to the cleanliness. Is there area or space to clean seafood? Lots of water and easily washable workspaces, walls and floor, are needed to clean seafood.

5. Product range/variety
What is the variety that is required by the restaurant? Is it whole fish, fresh fish, portioned fish, frozen fish, or shellfish?

Or maybe just need one type of fish for the one dish that is offered as an alternative to the other dishes on the menu. It may be more efficient to purchase seafood into place of business ready portioned, fresh or frozen.

Read also: Cleaning, Trimming, and Preparing Fish and Shellfish

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn

Subject Matter: Prepare and cook seafood

Recommended Posts

AJAR in The News