?How to choose a supplier
Does this sound familiar? You have a winning dish—customers are crazy about it, but when the new cook prepares it, the sauce comes out a bit different, or the portion size on the plate suddenly changes. When you ask the chef for the exact cost of the dish, you usually get a quick calculation on a napkin or a something like: "Around 18 shekels, give or take."
A profitable restaurant has no "around". This is where the most important concept in a professional kitchen comes in: the bill of materials (BOM).
How to Choose a Supplier?
It all starts with choosing the right suppliers for you. What you need to know:
Standards Compliance: If the supplier's products don't meet standards, don't buy. It's not a matter of taste, it's a matter of health.
Cost-Effective: Have you ever bought something without ever checking the price somewhere else? The same goes for suppliers. Do your market research, get several quotes, and make the decision that best suits you—just like with everything else.
Payment Convenience: Even if you've found a supplier who has exactly what you need at a price that suits you, consider the payment terms—the day of the month, whether they accept Net 30/60, and the payment method
Timely Delivery: Each supplier has its own delivery days. Is Tuesday your day for couscous? Make sure the supplier can meet your specific schedule.
Communication: It doesn't have to be a service center with a thousand operators and a bot that answers questions, but someone should give you an immediate response to problems you may encounter, from goods that haven't arrived to last-minute requests.
Easy Tracking: Not for spying—you want to be able to easily track orders and delivery times.
Reliability: Even if the supplier is big and well-known, or even if it's one that's just entering the market—talk to business owners and see what they say. Check who is reliable and who is worth working with.
Quality: Ensure the supplier performs quality control on its products so that you always receive high-quality products. This is especially true for fresh produce, where differences in quality directly affect the food's flavor.
How to Work with Suppliers?
Tips for a Successful "Marriage":
Talk about everything: Clearly communicate needs, expectations, and problems—as well as compliments. You can also talk about soccer or family (whichever one is more important to you).
Understand you’re in this together: Each side's success depends on the other. Think about the long term: You can benefit from more products, more dishes on the menu, and maybe even discounts. And the supplier? They benefit from a satisfied customer who can increase the network of restaurants they work with.
Maintain stability: True, stability and the restaurant business don't necessarily go together, but regardless—suppliers aren't like oil that needs to be changed every day. It's a relationship that can last for years.
Use Zestt: Not to toot our own horn, but contact with suppliers is actually one of the things we provide you with. Speedy orders, invoices, and payments.