Did you know that for most foodservice establishiments a foodservice distributor is more than willing to review your inventory requirements, provide samples, and offer business operating advice?  Not that you want to write your menu from a specific vendors recommendations but your suppliers are the best experts to advise you what's popular in your geographic region and foodservice sector.

First, you'll want to prepare a complete menu and inventory list.  Don't leave out the kitchen sink.., you may need one!  You don't need to go this far but you will want to consider everything associated with a food menu item.  If you plan to serve hot dogs you'll be buying 20 more SKU's than just beef franks, buns, ketchup, and mustard. Cups, hot dog trays, hogie containers, foil, and all the items that go into food preparation should als be considered.

Next you'll want to identify at least 2 suppliers from each category of food you plan to purchase.  You may start will a list of 20 suppliers (including your ware washing / sanitation vendor) and if you can narrow this down to 5 key suppliers then you're probabyl in a major metropolitan market.  Don't consider the local Cash and Carry as a planned supplier.  They are backup and you won't be happy the first time you run to a Cash and Carry for 18/22 layout bacon.

After you have interviewed these vendors (yes even the beverage supply route sales person) you'll be able to make a plan for primary and secondary vendors for your inventory supplies.  Let your vendors know if they are a primary or secondary vendor and the service level you expect in that role.  If lead on evey vendor to think they are a key vendor and you actually only throw them scrap extra orders you're setting yourself up for games that you can't win.

Remember that your vendors are your partners.  Ask them to do work, provide intelligence, expect them to offer product knowledge and (when possible) to send you broker and manufacturer experts that can help you to maintain profitable and popular food options to your patrons.

Don't forget to reward your vendors!  They work just as long and as hard as you.  Even if you pay a higher than average rate for a case of product it will never be more costly than spending your day focusing on the supply chain instead of focusing on your operation, staff, and patrons.  A warning sign "kiss of death" for a restaurant to a foodservice distributor is when the owner or chef spends the hour to place an order using the "cherry pick" method of bartering for price on ground beef this week.  Instead, use your direct contact time with your representative to talk about new ideas and profit opportunities.  Your order should be completely ready the moment your vendor calls or comes in to see you.