Ask about minimums first
A minimum order is the number that decides whether a distributor is realistic for you at all. Ask for the figure in dollars, and ask what happens when you fall short — some suppliers simply will not deliver, others add a fee. If you are a single location, a minimum built for multi-unit chains will quietly push you into over-ordering.
Nail down delivery days before you talk price
Ask which days they run your area and what the order cut-off is. A great price on a Thursday-only route is useless if your heavy day is Saturday. Ask what happens when a truck is late, and who calls you — a supplier who will not answer that question directly is telling you something.
Understand the substitution policy
This is the question most operators forget and later regret. When an item is out of stock, does the distributor substitute automatically, or call you? An automatic substitution on a signature item can change your dish without anyone telling the kitchen until it is on the plate.
Compare quotes honestly
- Price the same spec. A cheaper case of a different cut, pack or brand is not a lower price, it is a different product.
- Compare cost per serving on anything portioned — fries, patties, wings.
- Include delivery and fees in the comparison, including fuel surcharges and small-order fees.
- Check the whole guide, not the loss leaders. It is easy to win on ten visible items and make it back on the ninety you do not check.
Questions worth asking outright
What is the minimum? Which days do you run my street? What is the cut-off? Do you substitute without calling? What are your credit terms? Who do I call at 5am when something is missing — and is that a person or a queue?
Frequently asked
What is a typical restaurant food distributor minimum order?
It varies widely by distributor and area, and national broadliners generally set higher minimums than regional independents. Always ask for the dollar figure and what happens if you fall short.
How often do restaurants get food deliveries?
Most independents take one or two deliveries a week, scheduled around their heavy service days and their cooler and freezer capacity.
Can I use more than one food distributor?
Yes, and most restaurants do — typically one primary broadline supplier plus a specialist or two. Splitting your core order across two broadliners to chase line prices usually backfires, because you lose volume leverage with both.