or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Online Ordering, The future of business?
New Posts  All Forums:Forum Nav:

Online Ordering, The future of business?

post #1 of 14
Thread Starter 

last summer I was away on business in Australia, at a meeting we had the opportunity to test link deleted services and we´re very pleased by how easy and fast service,

So, what do you think about this services?

post #2 of 14

?????????????????????

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #3 of 14

Have no idea what you are talking about????but maybe they do in Australia

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 14

We have several businesses in my area that offer online ordering for both delivery and pickup, but I prefer human interaction

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #5 of 14

SYSCO has been involved in this for years.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 14

Since at least 1998.

post #7 of 14

I typically order Spam from those sites.  It makes delivery easy.

post #8 of 14

Swell, I finally just got this carrier pidgeon thing down...

post #9 of 14
Quote:
Originally Posted by AllanMcPherson View Post

Swell, I finally just got this carrier pidgeon thing down...

 

Man, competing with Mike Tyson...Kudos!

post #10 of 14

Large food companies love thi,s as in many cases it cuts or lowers or simply replaces salesman and their commissions. I don't like it because the many new things I see are shown to me by salesmam.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #11 of 14

One of the worst sales reps I had would come in every few months and tell me that this went up almost 30 cents a lb more, or that had gone up by 20% and that the other thing was discontinued.  I looked him straight in the eye and asked him, when he drives his car, if he put out his signal light before making a turn, during, or after making the turn.

 

He looked at me kinda funny and asked what this had to do with the price of canned tomatoes.

 

I told him if I knew when he did that this or that would be going up in the next few weeks that I could stock up and buffer the costs a bit, if that was discontinued I could take a week or so to find a suitable replacement without scrambling.

 

He never "got it".  Passing information on like that to the customer was worse than insider trading as far as he was concerned.....

 

I doubt if online ordering gives you any advance information

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #12 of 14

I remember getting that beast of a computer in my office back in '98 from Sysco. As much as I really dislike Sysco the on line ordering was nice because I didn't have to deal with a salesman. I really never wanted to be bothered with a sales rep samples unless it was a fish monger or a Meat purveyor. Food shows were good for that. On line ordering never gave me any heads up on price changes that I recall but it was easy to compare multiples brands of a given product.

The less I had to see the Sysco Schmo the happier I was.

 

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #13 of 14

I dislike sysco period. They try and switch you to their brand because they make more. If they are out of something that yo specified they send another brand. If I spec Hellmans I want Hellmans not Imperial, there are reasons for this. They also have different prices for everyone. One day I had a truck come with about 2500.00 in assorted stuff. On bottom of last page of invoice they tried to charge a delivery fee. This is already in their selling price, I refused order . Within 5 minutes they called very apolagetic.. I wonder why? I also laugh when they try and sell meat, hardly any of them know the slightest thing about it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #14 of 14
Quote:
Originally Posted by chefedb View Post

I dislike sysco period. They try and switch you to their brand because they make more. If they are out of something that yo specified they send another brand. If I spec Hellmans I want Hellmans not Imperial, there are reasons for this. They also have different prices for everyone. One day I had a truck come with about 2500.00 in assorted stuff. On bottom of last page of invoice they tried to charge a delivery fee. This is already in their selling price, I refused order . Within 5 minutes they called very apolagetic.. I wonder why? I also laugh when they try and sell meat, hardly any of them know the slightest thing about it.


I'm with you. I have a corporate contract the requires me to use sysco and I hate them. I have the same issues as you described. The problem is, I cant refuse the order, I get about 9 to 12 grand a week in product from them and because our operating cost is so high, I keep inventory at a bare minimum. I wont make it to the next delivery, or have time to wait for a return call....and there produce sucks!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Online Ordering, The future of business?