In the restaurants, everything that a customer wants, is made available. But managing a restaurant needs a lot of potential and patience. Restaurateurs have to see the whole supply chain management, which includes from where the ingredients are sourced.
Unlike earlier, today restaurants give lot of importance on sourcing ingredients from various place, sometimes they even import products. “It is in fact easy to get suppliers now a day’s as compared to previous times. Importing products have also become very frequent and easy. Also, there are many traders who buy from many importers and offer a range of products to their clients”, shared Sudhanshu Mathur, Director, BMS Enterprises.
Consumers these days want quality food, which includes good ingredients and varied flavours in it. Chefs are the ones who look after the backend process and the supply chains. They know better about the ingredients, products and also the taste and preference of the people. On the same note, Chef Vipul Arora, Bueno states, “We only use the authentic ingredients as we understand why the ingredients are important for any dishes”.
Suppliers are essential part for any restaurant as without them running a restaurant is not possible. If the suppliers are not easily available then the main challenge will be to increases the everyday costs and also there will be limited choices.
Mathur pointed on this, “Getting suppliers is easy but getting a long time and reliable supplier is a challenge. One must always look for the credential of a supplier, how professional are they, are they service oriented, what kind of hygiene and infrastructure they maintain, are they complying with all the authorities, are the few challenges the industry faces”.
Local suppliers are more innovative than the others. It tastes better as it is fresher and that food is also good for the customers. A local supplier assists in reducing transportation cost, processing and packaging techniques. Local sourcing is also significant for the supply of seasonal food.
However Chef Arora, comments, “Most of our products are sourced locally, nothing is imported. As now a days’ everything is easily available in the market. The footfall is adding too much, motivating the suppliers to meet the demand”.
Likewise, Chef Puneet Jain, Bueno, said, “90 per cent of ingredients are sourced locally. And it is easy because we have to see from where we can get the supplier”.
Hence, to source ingredients is still an easy process, but sourcing a supplier needs a lot of efforts. It is a way to find a perfect partner for the restaurant business who assists you in every possible way.