Prepare your restaurant purchasing enquiry
Restaurant buying and product selection guide
Start with your menu’s intended use, then review packaging, processing and storage. Product references, expected quantities and a delivery city help make the first enquiry clear.
Choose for your menu and kitchen workflow
Browse categories such as prepared dishes, meats, fried products, hot pot ingredients and seasonings. Review processing state as well as the name: cooked beef slices and raw beef strips should be chosen according to your planned preparation and cooking steps.
Turn portions into purchasing quantities
Set the amount per menu portion and compare it with the bag weight and bags per case given in the product entry. Weight, product count and servings are different units. Ask the team to confirm any piece sizes or yields that are not specified.
Prepare these details for your first enquiry
- Product name, reference and required flavour or form.
- Packaging, expected quantity, intended use and purchasing frequency.
- Delivery country, city or address, and the receiving date you wish to discuss.
- Ingredients, usage instructions or specifications you need to check.
Confirm the minimum order and quote
Minimum quantities are assessed by product and project. The team discusses quotations based on your requirements; prices are not published on the website. Specify product, quantity and destination to confirm minimum quantities, shipping and purchasing arrangements.
Review two points before confirming a purchase
Delivery availability, shipping and timings are confirmed for each country and city. For changes to flavour, size or packaging, or for new products, discuss feasibility, sampling and sample approval before deciding on subsequent purchasing.