re: A Chef's Perspective

quote:

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Was talking with one of my suppliers yesterday and he told me he reads this board and was enjoying what I've been contributing.

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So, between me and you, how often do you shop around for your suppliers?

Seriously though... I know the margins for some of these distributors can be fairly small and they often work on volume. I've never really had to deal with high end product to where I felt like I couldn't find a similar product that I "had to have" somewhere else. Do you continually shop around for different sourcing or does your supplier keep it pretty honest with you? I won't tell him.

It's not uncommon for me to see invoicing from different places and see some guys getting completely hosed because they just don't keep continually checking their distributor to remain competitive and they don't think their "guy" would get over on them.

Just curious to how/why you choose your suppliers in a high end steak house.