If you are opening a kitchen, or re-thinking the one you have, the supply landscape comes down to four options. Most operators end up using two or three of them.
1. National broadline distributors
The big names carry everything and deliver nationally. Their strength is breadth: one order covers food, chemicals, disposables and equipment. Their weakness is that their systems are built for volume accounts, so a single-location independent often ends up with high minimums, a rep who changes every year, and a call centre instead of a person.
2. Independent distributors
Regional independents like us carry a narrower catalog and serve a smaller area. You usually get lower minimums, a direct phone number, and drivers who know your back door. The trade-off is that we will not have every obscure SKU a national house lists — though cooperative buying groups close most of that gap. We are a member of Frosty Acres Brands for exactly that reason.
3. Cash-and-carry and warehouse clubs
Restaurant Depot, Smart & Final and the club stores are useful for emergencies and for very small operations. The price per case can look good, but you are paying in labour and vehicle time, and you cannot build a consistent spec around what happens to be on the shelf that morning. Most kitchens use them as a backstop, not a primary supplier.
4. Direct from producers
Buying produce at the wholesale market, meat from a local packer, or bread from a bakery can beat distributor pricing and raise quality. It also means more orders, more deliveries, more invoices and more relationships to manage. It works best for the one or two categories where your menu genuinely differentiates.
The practical answer for most independents
One primary distributor covering the bulk of the order, a direct relationship or two where quality matters most, and a cash-and-carry for emergencies. The mistake we see most often is splitting the core order across two broadliners to chase line-item prices — you lose volume leverage with both, and you double your receiving work.
Frequently asked
What is the difference between a broadline and a specialty distributor?
A broadline distributor carries a wide catalog across every category — frozen, produce, proteins, dry goods, disposables. A specialty distributor goes deep in one area, such as produce or seafood. Many restaurants use one broadline supplier plus one or two specialists.
Can restaurants buy from Costco or Restaurant Depot?
Yes, and many do for emergencies or small volumes. The limitation is consistency — you cannot build a fixed recipe spec around whatever is in stock, and you pay in staff time and vehicle costs for every trip.
How do I start an account with a food distributor?
Usually you send your order guide or a recent invoice, the distributor prices it, and you agree a delivery day. With us it takes about a week from first call to first delivery — see how ordering works.