June 09, 2019
Some food operator depends on supplier to supply them the raw fishes, prawn, vegetable and etcetera. Some go to NSK supermarket, pasar borong etcetera to buy themselves directly. Some do half-half, where certain things they took from suppliers, specific things they will go market to buy themselves. Unless you are a restaurant with a guarantee payment to supplier and willingness to pay for a higher price most likely, you will not get fresh raw material.
Good food operators must source their critical raw material themselves and do not depend on supplier delivery. There was one Char Kuey Teow Seller whose mee is very delicious because all the crucial ingedient like prawns, cockles, bean sprouts are fresh. He goes to market almost every day to get his supply. In the past, he used to get it from a few suppliers, but the freshness is not guaranteed. It only takes one or two stocks of spoilt prawns, then most of his customer is gone. Thus, in the end, he had given up on suppliers and sourced it by himself. The rest like noodles he can source from suppliers. Going to the market may involve extra cost and effort. Imagine your stall open at 8 am, you need to prepare by 7 am. Thus you may need to go market at 5 am to source the material. So, some buy expensively from the nearby supermarket, freeze it and then give you a smaller prawn. Others may give you alternative meat.
On top of that, the operators are not greed. They roughly know their daily sales and most of the time there is very little wastage, all food is sold out. There is a high probability that you will not get an overnight prawn or cockles. I wonder which seller is willing to go through these extra miles to deliver their food.
Some food operator depends on supplier to supply them the raw fishes, prawn, vegetable and etcetera. Some go to NSK supermarket, pasar borong etcetera to buy themselves directly. Some do half-half, where certain things they took from suppliers, specific things they will go market to buy themselves. Unless you are a restaurant with a guarantee payment to supplier and willingness to pay for a higher price most likely, you will not get fresh raw material.
Good food operators must source their critical raw material themselves and do not depend on supplier delivery. There was one Char Kuey Teow Seller whose mee is very delicious because all the crucial ingedient like prawns, cockles, bean sprouts are fresh. He goes to market almost every day to get his supply. In the past, he used to get it from a few suppliers, but the freshness is not guaranteed. It only takes one or two stocks of spoilt prawns, then most of his customer is gone. Thus, in the end, he had given up on suppliers and sourced it by himself. The rest like noodles he can source from suppliers. Going to the market may involve extra cost and effort. Imagine your stall open at 8 am, you need to prepare by 7 am. Thus you may need to go market at 5 am to source the material. So, some buy expensively from the nearby supermarket, freeze it and then give you a smaller prawn. Others may give you alternative meat.
On top of that, the operators are not greed. They roughly know their daily sales and most of the time there is very little wastage, all food is sold out. There is a high probability that you will not get an overnight prawn or cockles. I wonder which seller is willing to go through these extra miles to deliver their food.
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