Strategies for Working With Foodservice Distributors

There are few businesses in which strategic purchasing is as critical as a restaurant. You fight for every penny on the bottom line. The inventory is often highly perishable, and guest demand for any item can fluctuate. In addition, most restaurants require a broad range of products to operate their businesses and fulfill their menus.

Particularly independent restaurant and small chains that stake their reputations on fresh, high-quality, and often specialty items, rely on vendors who can fill orders in a timely and consistent manner and at the best cost possible. At the heart of this issue is your relationship with distributors.

Are you better off working with one broad-line distributor to ensure the best cost and delivery? Is selecting a prime vendor for most items and cherry-picking specialty items the way to go? Or, will buying from multiple vendors for the best price and product in different categories reap the best results? The answer may depend on your concept and menu. Nevertheless, we posed that question to a broad-line distributor, a restaurant purchasing consultant, and two restaurant general managers for their views on the subject. The following are their opinions. What do you think?