Restaurant food suppliers are vendors that sell products directly to restaurants, whether wholesale purveyors or local farms. Moreover, the critical function of a wholesale food supplier for restaurants is to allow a restaurant to purchase products at lower prices to increase their profit margins. When choosing food suppliers, restaurants should consider cost, delivery schedule, minimum order requirements, and quality of products.
Restaurants make up the biggest piece at 648,462 locations. And on-site foodservice operations total 337,150 operations. These on-site operations are schools, colleges, hospitals, nursing homes, workplace cafeterias, catering, lodging and recreation, and the military. These last types of venues are sometimes known collectively as the ‘non-commercial’ foodservice sector
What do wholesale food suppliers for restaurants do?
The business function of any wholesale/distributor is to breakbulk and be an intermediary between food producers and food operators. For instance, like retailers or restaurants. They break down the large volumes of products from producers into smaller quantities that an operator can use. Therefore, the warehouses products and usually transports them to operators. For the rest of this article, we’ll just call them ‘distributors. And we’ll call food manufacturers/producers, ‘producers.
Types of wholesale food suppliers for restaurants
Foodservice distribution companies can range in size from a one-truck operation to very large, national corporations.`
1. Broadline Supplier
Broadline distributors are distinguished by carrying thousands of different products that a large range of operators might need. These tend to be shelf-stable, packaged goods that are sold in high volume. Consequently, broadline distributors tend to be large organizations that serve a large market. The range of products is large but more generic.
2. Specialty Supplier
Specialty distributors focus on a certain type of smaller category than a broadline distributor. For example, a fresh seafood distributor will have the supply chain and food safety skills and infrastructure to provide fresh seafood to seafood restaurants. They will have products that a broadline distributor would not be able to provide.
Redistributors do not sell directly to foodservice operators but buy directly from producers, and break bulk for smaller, local or niche distributors. Redistributors provide less than truckload (LTL) quantities to these smaller distributors.
These smaller distributors serve smaller, individually owned foodservice operations that don’t have enough volume to buy from large broadline distributors. Redistributors make this possible.
4. Cash & Carry
Finally, a cash and carry distributor is more of a wholesaler than a distributor because they don’t transport products to foodservice operators. Rather, operators go to a cash and carry warehouse and purchase and pick up their products there. Many restaurant supply businesses operate in this way, that smaller food operators will buy from.
National wholesale food suppliers for restaurants
Your one-stop-shop for meat, produce dry goods, dairy, desserts – you name it. National wholesalers work with a large network of farmers to source a wide variety of ingredients for restaurants. They deliver goods via truck, and you can usually order online, over the phone, or sometimes through an app.