Define your customer and sales channel
Start with where the snacks will be sold, typical customer preferences, pack sizes, shelf space, and expected turnover. Keep your initial range focused enough to learn from actual sales.
Compare samples before selecting a range
Use the same tasting conditions for each sample. Record aroma, texture, seasoning, visible breakage, and your intended customer fit. A tasting does not establish safety or compliance.
Use the side-by-side tasting journal ↗
Ask each supplier the same questions
- Maker and packer details, applicable business documentation, and a traceable batch identification process.
- Complete ingredient and allergen information; who approves label artwork and changes.
- Pack formats, net quantities, case quantities, minimum orders, and mixed-case availability.
- Production capacity, replenishment lead time, date information, storage conditions, and shelf life remaining at delivery.
- Written unit and case pricing, taxes, freight, payment terms, and quote validity.
- How damage, shortages, quality concerns, returns, and recalls are handled.
Check the economics on comparable quantities
Compare landed costs using the same pack size and quantity. Include transport and handling in your calculations, and distinguish expected selling price from confirmed margin. Do not treat a quoted discount as proof of profitability.
Inspect the first delivery
Count cases and packs, inspect packaging, check the agreed product and date information, and retain the invoice and batch details. Raise discrepancies through the agreed supplier process.
Begin with a measurable trial
Track sales, breakage, customer feedback, and reorder timing before expanding. Review slow-moving styles and stock rotation rather than repeating the initial assortment automatically.
Supplier discussion checklist
Temporary ticks only; nothing is saved.
This is a general discussion framework. Verify current requirements for your location and sales channel with the relevant authority or adviser.