How to choose a wholesale produce supplier for your restaurant.
Quick answer
Choose a produce supplier on reliability first and price second. Check that the delivery window fits your prep schedule, ask how they handle a bad case, compare prices on your actual order list, and find out who you will deal with when something goes wrong. A cheap supplier that misses a Friday delivery costs more than it saves.
What matters most when picking a produce supplier?
Delivery reliability comes first. A truck that arrives after your prep has started costs you labour and sometimes a menu item. Consistent quality comes next, because food cost is driven by yield, and yield depends on what is actually in the case.
Price matters, but it is the third question, not the first. A low price on a product you have to trim heavily or reject is not low.
What should you ask a supplier before you switch?
- What is the order cut-off, and what time will the truck arrive?
- What happens when a case arrives damaged or short?
- Are prices quoted weekly, and how are changes communicated?
- What pack sizes and grades are you quoting?
- Who do I contact when there is a problem, and do I get the same person each time?
- What are the payment terms, and are there delivery or fuel charges?
How do you compare prices fairly?
Use your last invoice, not a catalogue. Ask each supplier to price the same items in the same pack sizes and grades, then compare cost per pound or per unit rather than cost per case. The guide on comparing produce invoices walks through the arithmetic.
What are the red flags?
- Prices that are hard to get without an account or a login
- A different rep every few months
- Substitutions made without telling you
- No clear process for credits when product is not right
How should you trial a new supplier?
Move a few of your heaviest lines first and keep your current supplier for the rest. After two weeks, check each delivery against the invoice for on-time arrival, quality and how problems were handled. Then decide how much more to move.
Common questions
Should a restaurant use one produce supplier or several?
Many kitchens split their orders, but putting your highest-volume staples with one supplier usually gives you better pricing and a single point of contact. Keep the rest flexible until you trust the first supplier.
How often should I compare supplier prices?
At least a few times a year, and any time your invoice changes noticeably. Produce prices move weekly, so a comparison from last spring may not hold.