What to Prepare Before a First Consultation

When a restaurant or an artisanal bakery contacts us for the first time, they usually have specific questions: what minimum volumes do we handle, how is the origin of the products certified, are there real differences between a DOP oil and a generic one? This page answers precisely those questions, so that the initial conversation is productive from the very first minute.

The idea is not to overwhelm with data, but to organize what really matters before sitting down to talk. That's why the first thing we recommend is to have the establishment's consumption profile on hand: what dishes are cooked, how often supplies like flour or preserves are replenished, and if there is any certification requirement for the menu. With that information, we can cross-reference our bulk catalog with the real needs of each kitchen.

One point that is often overlooked is the logistics of receiving. Our extra virgin olive oil batches arrive in 5-liter drums, and the durum wheat flour sacks weigh 25 kg. Knowing if the premises have dry, cool storage space, and if the current supplier delivers weekly or bi-weekly, helps adjust the first order without surpluses or shortages.

It is also advisable to review the denomination of origin certificates that accompany each product. It is not a bureaucratic procedure: it is the guarantee that the oil comes from Sicilian olive groves with controlled acidity, or that the San Marzano tomatoes were hand-picked. In the initial consultation, we can show examples of these documents and explain how that translates into flavor and consistency for the menu.

Finally, we suggest jotting down three or four specific questions about the ingredient most used in the kitchen. There is no need to prepare a report; it is enough to be clear about what you want to improve. This way, the first consultation becomes a practical exchange, not a generic presentation.