Restaurants usually buy from a mix of broadline foodservice distributors (delivered food and supplies on account), cash-and-carry or membership warehouses (buy as you need), and online restaurant supply stores (smallwares and equipment shipped). Compare minimums, delivery days, payment terms and returns, and use at least two sources for key items.
Vendors to compare
| Vendor | Type | Good to know |
|---|---|---|
| Sysco | Broadline distributor | Delivered food and supplies; account and minimums apply |
| US Foods | Broadline distributor | Delivered food and supplies; account terms vary |
| Gordon Food Service | Distributor and stores | Delivery plus retail store locations in some areas |
| Restaurant Depot | Membership warehouse | Cash-and-carry; membership required |
| Chef’Store | Cash-and-carry stores | Open to the public in its markets |
| WebstaurantStore | Online supply store | Smallwares, disposables and equipment shipped |
| KaTom Restaurant Supply | Online supply store | Equipment and smallwares shipped |
| Costco Business Center | Warehouse and delivery | Membership; business delivery in some areas |
We have no commercial relationship with any vendor listed. We do not receive payment for listings. Vendor websites were checked as live on October 6, 2026. We list no prices because they change. Check each vendor’s current terms, and get written quotes.
Questions to ask every vendor
- Minimum order and delivery fee
- Delivery days for my address
- Payment terms and account requirements
- Returns, credits and substitutions
- Contact for missed or damaged deliveries
Compare quotes
Use the supplier quote comparison worksheet and the equipment purchase checklist.
Worked example
A new taqueria sets up two main sources. A broadline distributor delivers proteins, dairy, produce and paper goods twice a week after the owner meets the minimum order. A cash-and-carry warehouse covers emergencies and small items. Smallwares and a backup blender come from an online supply store. The owner keeps an order guide with par levels, compares invoice prices monthly and notes every missed or damaged delivery so credits are requested promptly.
Building an order guide
List every item you buy, the unit, the vendor, par level and order day. Update it when menus change, and use it to compare prices across vendors. A clear guide makes ordering faster and catches price changes.
Reviewing vendors
Review vendor performance quarterly: fill rate, delivery timing, price changes and credits. Share issues with your rep and keep a backup option ready.
Mistakes when buying supplies
- Relying on one vendor with no backup
- Not checking invoices against deliveries
- Overbuying perishables
Common questions
Do you get paid by these vendors?
No. We have no commercial relationship with any vendor listed.
Why no prices?
Prices change often and depend on your account and location. Get written quotes.
Should I join a buying group?
Some independent restaurants join purchasing groups for better pricing; compare terms and commitments.
How many vendors should I use?
Most restaurants use one main distributor plus one or two backups or specialty suppliers.
Can I negotiate with distributors?
Often yes, especially as volume grows; compare quotes and ask about pricing programs.
What about local farms?
Many restaurants buy produce or specialty items directly from local farms; ask about delivery and food safety practices.
Put your menu and schedule in one easy-to-share place
A simple website gives customers your current menu, where you are parked this week and a way to book catering, all from one link.
See food-truck websites