Anyone in the restaurant food supply industry...

[fizz47]

Im investing (not a small amout for me ) in a new food concept premises...

One of the things I understand is that high turnover eateries prep their food externally when kitchen space is at a premium.

I understand many places outsource the supplies of key ingredients like marinades or even recipes to third party suppliers that can provide bulk products that an eatery can simply add or cook straight from the fridge and essentially the eatery is providing a 'freshly' cooked meal..

Is anyone in the industry that can point me in the right directions... I have some recipes that are fairly simple that require in bulk but regular basis...marinades etc, condiments, sauces etc..

Aso looking for a speciality bread manufacturer who can make a bespoke product for us..

At the moment this will be a stand alone eatery so initial quantities are not going to be pallet sized but with plans for expansion want to know what are the options...

Any guidance much appreciated...

[21TonyK]

You might ant to repost to FD&R as several people there are involved in catering and food manufacturing.

My feeling is that until you are into big volumes you may struggle with getting stuff produced to your own spec by a third party although any independent bakery could produce something unique to you.