Your suppliers can make or break a venue. A good butcher, greengrocer or wine merchant will tip you off about the best produce, rescue you on a Saturday and give you credit when times are tight. Most trade suppliers offer terms, often a set number of days after the invoice, and paying reliably builds the kind of goodwill money can't buy. Check every delivery against the invoice, record temperatures for chilled goods and reject anything substandard at the door rather than later.
Keep a second supplier for key items in case the first fails. Credit insurers watch hospitality closely, so late payments can quickly see your terms cut and suppliers demanding payment upfront. The Late Payment of Commercial Debts legislation lets businesses claim interest on late invoices, which cuts both ways. Treat delivery drivers well too: they're part of the supply chain and often the first to hear what's going on locally.
What we ask on the show
- What makes a great supplier relationship?
- How do you negotiate better terms as a small venue?
- Should restaurants name their suppliers on the menu?
- What happens when a key supplier goes bust?