While surely you are busy, most items are perishable and it is most important that you contact your purveyor immediately with any discrepancies so that corrective action can be taken as soon as possible. If you are not able to contact the purveyor yourself due to your own schedule, make sure that this task is assigned to one of your subordinates who has been trained to assess and handle these kinds of matters. Recognize personality differences. Ray at the local fish market beats everyone else hands-down, but at times happens to be a little curt with you to suit your taste when you call him to place your order. He is crushed because he is doing a booming business and doesn't have as much time to be jovial.
Business is business.
Let Ray be Ray and, if he annoys you when you call, have someone else place the order so as not to jeopardize a profitable business relationship. Pay bills on time. All invoices should be reconciled with the signed bill of lading by a responsible member of your restaurant team. C.O.D., no matter what terms are offered, however, always seems to receive more favor no matter what you are purchasing. All rights reserved.