Loyalty he hopes they will repay by giving him the best produce in times of scarcity. This closer relationship doesn't mean chefs have become less demanding. They are willing to pay to be the first with a product or to have it on their menu out of season. Innovation between chef and supplier to provide a point of difference is not limited to the primary producers. For some, however, the economic challenge of being a niche supplier has proved too much.
Deliveries are an expensive business.
Jonathan's recently looked at outsourcing refrigerated deliveries. Top suppliers and chefs agree that the quality and range of what is being supplied, and how it is being supplied, has improved markedly over the past decade. But all see room for improvement. Ocean Made is keen to look at ways to speed supply from the sea to the plate. There may also be a role for B2B in streamlining the ordering and invoicing process.