One of the most important decisions you need to make as a restaurant owner is choosing your food supplier. While the aesthetics, aura of your restaurant and the list of offerings on your menu are significant factors affecting the experience of the customers coming in, the quality of your food determines for most customers if they are going to return to dine-in at your restaurant.
Ensuring high-quality taste in dishes you present on the customer’s table starts from choosing safe and hygienic raw products. And where do these safe and quality raw ingredients come from? A reliable restaurant meat supplier is the answer.
However, finding the right supplier may come across as a demanding process, especially if your restaurant deals with a non-vegetarian menu.
To help you out with the critical decision-making process, we have compiled a set of guidelines for selecting your meat supplier.
- To begin with, sort out your potential supply sources. Your association with the industry can help you out here. Reach out to local restaurants and eateries to find out where they source their meat from.
- Once you have a list of the best suppliers you could turn to, the next step is to gauge the quality and performance of the supplier before you officially seal the deal.
- Freezers and refrigerators where meat is stored. Check if the company maintains adequate storage space and proper temperatures.
- Overall hygiene and cleanliness level of the entire farm or building.
- Dress and hygiene of the company’s staff and employees. Check if the employees maintain clean hands and fingernails and wear appropriate protective gear such as gloves.
- Make sure there’s no sign of of an insect or rodent infestation. There should also not be any kind of unpleasant odour around the facilit
Following all of these guidelines while selecting a meat vendor for your restaurant can be time-consuming and tiring. But it is worth the effort and will pay off when your end-users would show a huge amount of satisfaction towards the quality of the product you offer.