Having a high quality product that is the freshest available means a better flavor, better plate presentation and a longer shelf life. Consistency, I think is another important factor in buying produce. You want your purveyor to be consistent in every aspect. Consistency in quality every week, delivery time everyday and product labels, because of certain sizing and packaging that comes with each farmer. Without your purveyor being consistant it makes it very difficult for your restaurant to be consistent.
Variety is another important aspect.
It would be nice to be able to buy everything from one person. Try to get your purveyor to be experimental and risky, get them to bring in new products, challenge them to find something you have never seen or tasted before. With a wide variety of products available, the creative mind of the chef will have no limits. Everyone knows we can t control mother nature, nor do we have a crystal ball that tells the future, but we do know if the product is out there and is available, your purveyor better have it. Nothing is more frustrating for the chef than to not have a product for a dish.