Restaurant quality food is distinguished from what most families buy at their local grocer in several ways. For the most part, restaurants have higher standards due to the fact that their market is people who dine out at a premium cost over dining at home and therefore expect to receive food that both looks and tastes better than what they would normally consume at home.
Simply put, Restaurant Quality Food is generally a higher quality than what can be purchased by the consumer at their local grocery store, unless they are willing to pay premium dollars at specialty markets and butcher shops.
Restaurant Quality becomes available outside of the Restaurant Market to large wholesalers because they are willing to make the commitment to very large quantities on a regular basis.
Let's look at a few examples of why this product becomes available:
- High standards not only have to be with the product contents, but also with their appearance. For example, have you ever noticed that when you go to a restaurant and your child orders chicken nuggets from the kid's menu that all of those nuggets are shaped exactly alike? That's because the restaurant has set that as a standard for the product that they will accept. So, what happens to those poor little nuggets that may have become a little off during the production process? Now understand, they are exactly the same product as the ones who make it to your local restaurant, they just aren't shaped perfectly. They are rejected, and set aside for the secondary market. Do you really care if your nugget doesn't have perfectly rounded corners if you can buy high quality white meat nuggets for less than you will pay at your grocer for a product that is mixed white and dark meat? Of course not!
- Have you ever noticed that the broccoli that comes with the dinner that you order on Friday night at your local steakhouse looks better than any that you ever serve at home? That's because the restaurant market gets the broccoli that has a high content of the florets, and very little stem. The excess from this market flows to the large wholesalers like our supplier.
- Another reason for this product to flow into the secondary market is simply due to the way large producers rotate their stock. For example, let's say that Charley's Cheesecakes (not a real company) generally produces cheesecakes for several large restaurant chains nationwide. They produce every day in order to have enough stock on hand in their warehouses to be able to supply their customers based on their sales projections for the next four months. Customer orders are not meeting the projections for the last six weeks and Charley's is running out of room in their Pittsburgh warehouse. They don't stop production; they simply offer a large quantity of the existing product to several large wholesalers at deeply discounted prices in order to make room for the new inventory coming in.
- Let's pick on Charley's again, for one last example: it could also happen that they produced a large quantity of a specialty cheesecake of a particular flavor for their customers to sell over the holidays and they have a large supply left over. Once again, an offer is made to the wholesalers and the product becomes available to the secondary market.
We could cite many other examples, but I'm sure that by now you see that Restaurant Quality Food becomes available to large wholesalers every day.
Family Table Food Ministries has a special arrangement with one of these large freezer warehouses and are able to secure these great products at greatly discounted prices, allowing us to provide these savings.