This becomes pretty complex, because the main objectives differ quite significantly between these groups of professions. The purchaser, manager or director will often focus on price, quality and consistency in the delivery. All important aspects, but not really innovation of the kitchen food.
Chefs, on the other hand, tend to be motivated by completely different things, such as:
To close this gap, chefs need to move closer to the decision-making process. This is not always easy, but by giving you and kitchen personnel the right arguments, changes can be made. And they have to. Because all chefs out there in the kitchens are not only excited to start serving new food on the breakfast buffet – you also want to ensure that the right decisions are made.
Your supplier must be versatile and innovative. They have to ensure that the assortment is in line with new trends.
Not only should they have a great assortment, but also set trends relating to bread. You should also expect them to develop their range of products continuously and be open to your requests.
Your supplier should have a track record and scale to make you feel confident that they will not let you down. If they have been in the business for many years and are well-known worldwide, you will probably feel more secure.
Whether it’s price or consistent quality you should expect your supplier to be reliable. Trust is the most important ingredient being traded with your supplier.
Of course, a consistent delivery is to be expected, but nonetheless you should ask the bakery supplier for proof hereof so that you are absolutely sure that they are able to deliver together with the wholesaler.
So, next time you, the manager, or the hotel director consider a new bakery supplier ask them these 5 questions. Thus, you make sure that you pick the best – one who is trustworthy, aligned with your demands and will help you find solutions to your problems, so you can perform even better.
