Prepare your restaurant purchasing enquiry
Custom food products and sampling for restaurants
Start with your dish and kitchen preparation when describing product changes, packaging or a new idea. The team assesses feasibility, sampling and subsequent production for each project.
Describe what you want to change
- Existing product: name or reference and requested flavour, size, weight or shape changes.
- Packaging: intended count or weight per bag, case needs and kitchen usage.
- New product: intended use, recipe or reference sample, and details to confirm.
- Scale: expected quantity, use case, delivery country and city.
Assess the proposal and minimum quantity
The team assesses the product and requirements before discussing a feasible approach and minimum quantity. Minimum orders are confirmed by product and project. Submitting an idea does not establish that every change is possible or confirm a production arrangement.
Confirm sample costs and shipping separately
Sampling is discussed according to the assessed proposal. Sample costs and sample shipping are confirmed separately; there is no universal fee or general promise of free samples. Preferred timings also need discussion for each project.
Turn sample approval into clear specifications
Compare the sample with the requested flavour, form, weight or packaging, and record which points are accepted and which need adjustment. The customer confirms the sample and details before discussing production according to the approved proposal.
Review the details before bulk purchasing
Subsequent production is arranged according to the confirmed proposal. Review quantities, packaging, lead time, quotation and shipping before a bulk purchase. Delivery is still confirmed individually by country, city or address.