Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Chef's Forum
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.

Reply
 
Thread Tools
  #1  
Old 08-22-2006, 04:09 PM
Cheech's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Feb 2003
Location: KY
Posts: 47
Cheech is on a distinguished road
Default Choosing a vendor...

Hey all,

I am getting ready to switch seafood vendors, but have never done this kind of thing before. Anyone have any advise as far as questions to ask, or how to choose one company over another. Any advise would be appreciated. Also, if anyone knows a good fish company that services the greater Cincinnati I'm all ears...
__________________
"Whatever you are, be a good one."
-Abraham Lincoln-

"The weak ones fall, the strong carry on."
-Tom Petty-
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
  #2  
Old 08-22-2006, 08:19 PM
Registered User
Culinary Experience: Professional Chef
 
Join Date: Oct 2005
Location: Vancouver, Canada
Posts: 1,057
foodpump is on a distinguished road
Default

I guess the first question is WHY do you want to change vendors. Screwing you on price? Quality? Ordering desks says "Sure no problem, we'll get it out this afternoon" and then they ship you total cra** that you never ordred?

See if the new vendors can send out fresh sheets, fax or e-mail. Then check with your powers-that-be about terms of credit and if they'll raise holy he** when the new vendors put you on 4 weeks c.o.d. before you get the normal 30 days credit. Then the usual stuff, drivers who drip ice all over the place and make a grab for food on the counter when they leave, invoices that purposley mix up leave the pounds and price columns, ice included in the catch weight, and IQF stuff that seems to be welded togther in an ice-glazed box, you know, the usual stuff.

Oh, and never completly get rid of the last vendor unless he royally screws up, keep him as a back-up when your new vendor gets too comfortable and assumes you rely on him 100% for your seafood.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 08-23-2006, 06:55 AM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,465
shroomgirl is on a distinguished road
Default

that was the direction I was going in.....why just have one vender? it's limiting.
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 08-23-2006, 08:35 AM
panini's Avatar
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Jul 2001
Posts: 3,128
panini is on a distinguished road
Default

Cheech,
If you're going through a sales person, be upfront nad tell them not to reduce or omitt commission to get in the door. I work everything on a vender bid sheet. Make sure the communication is easy.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 08-23-2006, 08:37 AM
Cheech's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Feb 2003
Location: KY
Posts: 47
Cheech is on a distinguished road
Default

Thanks for the info guys.

My current company just isn't that accomidating to my needs, and I feel it's time for a change. I actually get alot of things that I don't order, and it frustrates me, so I'm going to change to another company that I've worked with in the past at other properties.
__________________
"Whatever you are, be a good one."
-Abraham Lincoln-

"The weak ones fall, the strong carry on."
-Tom Petty-
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6  
Old 08-23-2006, 01:17 PM
kuan's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Jun 2001
Location: Minnesota
Posts: 3,792
kuan will become famous soon enough
Default

I'd just switch. What's the problem? Does the owner have a special connection with this supplier? If you're getting stuff you don't want that means somebody somewhere got outted on their stuff.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Best All-Clad vendor? phatch Cooking Equipment Reviews 7 04-14-2005 03:20 PM
Need help with choosing appliances... DINK Cooking Equipment Reviews 6 02-19-2005 12:46 PM
Choosing a School Charles Culinary Schools \ Culinary Students 1 09-03-1999 06:28 PM


All times are GMT -7. The time now is 12:23 PM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119