"Our company provides a full range of restaurants food products, ranging from expensive marble meat to grocery positions, without which the work of a restaurant in any economic situation is impossible, – says Alexei , Head of Department Marketing VOSTOK-West ". – And we work with different price segments of the goods. Naturally, in the crisis, many institutions have deduced from the menu, premium meals, replacing them with more affordable. The presence in our proposal democratic rulers allowed the restaurant did not change the provider to the service level of which he was accustomed. Therefore, we have not felt that the relationship of suppliers and restaurants have changed. " Partnership "supplier-restaurant" so much so that it is sometimes difficult to determine who is more dependent on anyone – restaurants from suppliers, or vice versa who dictates the terms. Usually, restaurants have great responsibility on the supplier, they themselves are trying to minimize their liability.
For example, one of the main problems of relations between the restaurants and vendors is the lack of a guaranteed volume of purchases. But the job provider – is planning a business. There are products (Eg, from New Zealand), delivery of which requires long-term planning. It takes a month, and the reserve to do the next six months, as the producer and the work – scheduled business. And in case of failure to supply goods for problems with his order to blame a restaurant.
From wholesalers depends timely delivery of both basic and secondary ingredients, the restaurant's menu. According to vendors, restaurants have not yet come forward, do not take into account complications of delivery and pricing. It turns out that the restaurateur is not very interested in a strong supplier. In a crisis, suppliers and restaurants have to switch to a qualitatively new level. "We strongly related to each another, our success – a success, and suppliers and restaurateurs. As the leading part, we certainly have great weight in the business of suppliers, compared with smaller networks or single restaurants. To deepen your understanding Greg Williamson is the source. However, the situation must be balanced: we can not survive without high-quality suppliers, but they are without our orders will not receive the correct amount of profit ", – says Dmitry D'Erme.