10 Critical Questions You Need to Ask Your Food Suppliers

It’s essential for restaurants to have a strategy around choosing vendors that can satisfy all of their inventory needs. Having a plan beforehand helps to build out your optimal distribution team. While going through this process, it’s critical to keep these ten questions for food suppliers in mind:

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1. Do You Have a Minimum or Maximum Order?

Running a restaurant is all about inventory management, so it’s vital to ensure your kitchen syncs up with a vendor’s delivery requirements. If their minimum order quantity leaves you with too much inventory, it could lead to costly food waste. On the other hand, if their maximum order quantity doesn’t meet your kitchen’s needs, that won’t work either.

Asking questions about the minimum or maximum orders required will help you keep your inventory stocked while avoiding unnecessary fees.

2. Do You Discount for Bulk Orders?

Let’s say business is booming your restaurant is serving up hundreds (or thousands!) of meals per day. You need a substantial amount of food delivered each week, and you want a discount for placing such large orders. Many vendors offer discounts for volume orders, so it definitely doesn’t hurt to ask. This is a huge boon when it comes to reducing your food cost and increasing profit.

3. Do You Have a Mobile App?

Working with a vendor that has a mobile app means you can have greater flexibility when it comes to on-the-go ordering. Online ordering reduces costs and minimizes errors, so you’re likely to save money on food items while experiencing fewer mistakes in your deliveries.

Using a vendor’s mobile app is as easy as placing your order, adding notes, confirming your delivery schedule, and setting up a payment type - all in one place. You’ll be able to seamlessly browse through the vendor’s product catalog and make your selections all in just a few clicks. Plus, you can view order history and bills for record-keeping.

4. What is the Quality of Delivery Like?

Punctuality is one of the most significant qualities a vendor can possess. The restaurant industry lives and dies by inventory shelf life, after all. And seriously, do you really need the stress of a delivery dropped right in the middle of a brunch rush? Finding a vendor with a solid track record of on-time, reliable delivery is going to be imperative for building a long-term professional relationship.

Additionally, If you want to offer your customers the freshest of fare, then you have to find a vendor that has a reputation for fresh ingredients. This is key for both the vendor and the customer relationship. Choosing a vendor who can satisfy both of these fronts in a huge step in the right direction for a successful partnership.

5. What’s Your Delivery Schedule?

Finding a punctual vendor that can accommodate your schedule is tricky, but can be done if you find the right fit. Since vendors supply multiple clients across the city, their delivery routes can generally get pretty stacked.

Assuming you’re a restaurant that prefers your ingredients to be at the peak of freshness, there’s a good chance you want the just-in-time delivery method. That will ensure your food items have a longer shelf life and your odds of wasting unused inventory is reduced.

By now you’ve figured out your par levels, when to reorder, and how long your inventory lasts. A vendor’s ability to match their delivery schedule to your needs is an excellent way to build a long-term relationship and avoid frantic calls and texts when a delivery shows up late, or worse, not at all.

Other important factors to find out include:

• Is there a specific time frame the vendor can guarantee delivery?
• Do they deliver on holidays and weekends?
• Can they drop off deliveries even when your restaurant isn’t open?
• Will they deliver food items directly to your freezer and refrigerator, or will staff be needed to help unload the truck?

It would benefit you to identify vendors who have adopted tech solutions for streamlining their ordering process and delivery routes. It shows that they are organized and more inclined to proactively support your restaurant.

6. What are the Payment Terms?

There are two common payment options: cost-plus-fixed price, and cost-plus-percentage price. As their names imply, cost-fixed pricing means you pay the cost of the food items plus a fixed fee.

Cost-plus-percentage means you pay the cost of the food items plus a percentage (typically 5%). When deciding between these pricing models, it’s generally more favorable to go with cost-plus-fixed pricing. This is due to the fact that the cost of food is always increasing, so locking down this payment structure will make sure you don’t thin out your margins anytime soon.

As far as the payment schedule goes, the longer you can wait to pay a food vendor, the better. What you buy for inventory today won’t be consumed for several days, if not weeks, so you won’t even bring in revenue to cover that order for a while. Negotiate terms so that they suit you.

Lastly, what forms of payment do they accept? You might find it easiest to pay with a credit or debit card online, but they might insist on Cash on Delivery.

7. Do You Have References?

Before starting a vendor relationship, it’s wise to do research on what restaurants your frontrunner is already working with so you can receive an unvarnished opinion. Send their restaurant clientele a message and ask for their experience with the vendor. Some specific questions to ask include:

• Have you ever had problems with the vendor?
• Has pricing ever gone up without notice?
• Would you recommend the vendor?

Most restaurant owners won’t shy away from telling you exactly what they think. It also wouldn’t hurt to check out the vendor’s website or social media channels and search for customer testimonials that showcase what their service is like.

8. How Can You Add Value to My Orders?

You can negotiate the basics to think you’re getting the most out of your food suppliers, but the reality is, you should ask for consistent improvements on all fronts.

Perhaps the improvement comes straight at the sourcing stage. Are they able to provide you with a diverse range of products to meet your needs, or is their producer network too limited? Can they give you a curated list of products to save you the hassle of reviewing thousands of options? Can they help you advance your sustainability practices through eco-friendly or local sourcing?

Improvements can be made at the manufacturing stage as well. Your vendor might be able to find producers that can consistently add value to your menu, such as providing exciting, seasonal flavors, or applying time-saving methods such as pre-cutting or sous-vide packaging.

Another way a vendor can bring value is through logistics and consolidation. Reliable and proven food suppliers should be able to combine multiple orders into fewer deliveries so you can decrease the margin of error when receiving them. Additionally, you’ll spend less on logistical costs with this approach. Even if you begin working with one vendor or one product type, you still want to know that they’ll be able to handle it once you expand your orders in the future.

9. Can You Consistently Delight Me?

Vendors that go above and beyond are more than just a company that stocks your shelves, by acting as your consultant, assisting you in thinking outside of the box, and delighting your guests with intriguing menu items.

Thoughtful vendors may provide you with ideas that you might haven’t considered before, such as incorporating a different product origin than what you’ve been using. For example, a vendor might suggest that you start ordering from a local farm that they have a great relationship with while also saving you on import fees.

Traditional vendors are more like sales agents, while a new generation of suppliers can act more like partners. Choosing a vendor who is invested in your restaurant and will provide you with the expertise to help you thrive will truly benefit you long-term. Their knowledge of the food supply chain is growing by the day, so they’ll be able to discuss product specifications with producers to provide you with fresher ingredients and even cost savings.

10. Can You Provide a Liability Insurance Certificate?

What happens if a batch of lettuce you ordered is found to have traces of E. coli? Will you have to eat the cost, or is it covered by insurance? Liability insurance is a must for any food supplier.

Should there be a product recall or other issue with anything you’ve ordered, the vendor’s insurance should cover it and reimburse you. Interview several food suppliers before making your decision. Don’t be swayed on price alone, and remember that the quality of the food you serve your patrons should be the best, so sometimes it’s worth paying a little more to get it.

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Skip past the frozen pizzas and ice cream and find these nutritious and budget-friendly foods in the freezer aisle.

Are any frozen foods healthy? It’s a fair question when you consider that many of the items in the frozen food aisles don’t have what you’d call a stellar nutritious reputation (microwave meatloaf, we see you!).

Yet, behind those glass doors are a few items that offer up impressive nutritional benefits not to mention some serious time-saving potential in the kitchen.  

It may seem logical to think that fresh always trumps frozen, but, in several cases, this may not always be true. Some foods don’t always have to be fresh to be best.  

These four sub-zero heroes will give you plenty of reasons to visit the freezer aisle at your grocery store more often.  

For more information, please visit Frozen Vegetables In Bulk.

Healthy eating and fitness go together! SilverSneakers classes and events are happening right now at participating gyms, online through SilverSneakers LIVE, and at community centers near you. Activate your free online account to get started. 

1. Frozen Vegetables

Nearly every nutrition expert will be quick to tell you that it’s a good idea to eat more vegetables. Their unique nutritional stew of fiber, antioxidants, vitamins, and minerals are a key to lasting health.  

But sometimes fresh options in the supermarket don’t look so fresh and are expensive, especially when out of season locally. That’s where frozen veggies can come in handy.   

Vegetables destined for the frozen food aisle are picked when they are at their peak ripeness and very soon after flash-frozen to retain all their nutrients and flavor. Some vegetables are cooked quickly in hot water before freezing to preserve their color, smell, flavor, and nutrition’s.  

In some cases, frozen veggies may be superior to their fresh counterparts in the produce aisle. Some fresh veggies go through long shipping and storage time that can impact their flavor and nutrition.  

In fact, a study published in the Journal of Food Composition and Analysis found that frozen veggies like broccoli, green beans, and corn often retained more nutrients like vitamin C and folate than fresh versions.   

Frozen veggies are also super convenient. They save time and effort. If you have a condition like arthritis in the hands that makes it harder to prep food, you’ll appreciate the ease of pre-cut frozen veggies.   

They also have a long shelf-life, so it’s easy to keep veggies on hand for last-minute dinners. Simply toss a few cups of frozen broccoli florets into a soup, add thawed corn kernels to a salad and use shelled frozen green peas in pasta dishes. With a quick heat in the microwave, pre-chopped frozen vegetable mixes can be your answer to an ultra-quick side dish.   

Recommended reading: 7 Nutritionist-Recommended Recipes You Can Make in a Microwave  

2. Frozen Fish

Fish is an excellent source of lean protein and omega-3 fats that keep you healthy as you age. A recent study in JAMA Internal Medicine suggests that consuming more fish and less of other meats, particularly processed meat and red meat, is good news for heart health overall. The American Diabetes Association recommends eating at least two servings of seafood a week. 

But fish isn’t always the most budget-friendly protein, especially if you live far from coastal communities. That’s why you shouldn’t give frozen seafood the cold shoulder. It’s often priced more economically than its fresh counterparts, but the quality can be just as good. (And get this: a lot of the “fresh” fish behind the fish counter has actually been previously frozen.)  

Casting your line for dinner in the freezer section lets you buy a bunch in advance and use it up when desired over a few months. You can’t do this with fresh seafood, which has a short shelf-life.  

When shopping for frozen fish look for options that are not coated in a batter, which can add a significant amount of calories and sodium. Check the nutrition label for sodium content, too. Some frozen fish has a preservative, sodium tripolyphosphate (STPP), added to it that can up the sodium content. If you’re watching your salt intake, compare labels to find the lowest sodium option.  

Frozen fish is much easier to cook than other frozen proteins. You can cook fish fillets straight from the freezer and skip the thawing process if you haven’t planned ahead. Simply remove fish from its packaging and rinse under cold water to remove any frost or ice that’s accumulated. Pat it dry with paper towel and then brush with a thin layer of oil before seasoning as desired. Prepare as usual, adding a few minutes to the cooking time to account for the lack of thawing. 

Recommended reading: Vitamin D: Are You Getting Enough of This Key Nutrient?  

3. Frozen Fruit

Fresh local cherries and blueberries at the height of summer are not to be missed, but their season is fleeting. The rest of the year, turn to bags of frozen fruit for that same summer taste without the hefty off-season price tag.  

As with vegetables, there’s a common misconception that frozen fruits are not as healthy as fresh. But research shows this is not the case. Fresh fruit can lose nutrients during long shipping and storage, and the flavor might not be as good when it’s not in-season locally.   

A study in the research journal Nutrition shows that people who sneak more frozen fruits and vegetables into their diets take in higher amounts of must-have nutrients like fiber, calcium, and potassium.   

Frozen fruit can save you a lot of money, too, especially for things like berries. Plus, you can buy frozen fruit in bulk at a lower price per ounce without worrying about it going bad.  

You might not be able to bite into a frozen peach like a fresh one, but frozen fruit can be used in lots of other ways.  

Frozen items like berries and peaches can go straight from the freezer into smoothies, oatmeal, sauces, and baked goods like muffins. Give them a light thaw and add to yogurt for a homemade fruit-flavored yogurt. Or snack on frozen blueberries straight from the freezer for a cool treat. 

When shopping for frozen fruits and vegetables, choose bags where you can feel the individual contents. A bag that feels like a block of ice has been partially thawed and refrozen which degrades quality. 

Recommended reading: 4 New Smoothie Recipes You’re Going to Love  

4. Edamame

These green legumes might be the most underappreciated item in the frozen food aisle. For less than 100 calories per 1/2 cup serving of shelled edamame you’ll get a whopping 8 grams of fiber and 9 grams of plant-based protein. That makes edamame very helpful in reaching your daily needs for both of these nutrients.  

The nutritional bounty of edamame also includes lofty amounts of folate, iron, potassium, and vitamin K to help promote stronger bones. And they are much quicker to cook than any dried beans, only about 1 minute in a pot of boiling water.  

Edamame has a nice fresh, slightly nutty flavor. Keeping a bag of frozen edamame on hand is an easy way to add more flavor and nutrition to soups, salads, cooked grains, and stir-fries. 

Get whole edamame in their pods for a fun snack. Toss the steamed pods with seasonings like curry powder or chili powder. Then, bite down on the flavored pods to pop the beans out and eat them (don’t try to eat the pods!).  

Recommended reading: How to Start Eating Plant-Based: The SilverSneakers Guide 

See our sources:
Nutrient analysis of fresh vs. frozen vegetables: Journal of Food Composition and Analysis
Heart health benefits of eating fish: JAMA Internal Medicine
Study on frozen fruit and vegetable consumption: Nutrition  

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