Seasonal dishes are the perfect testing environment for new suppliers and products. You can limit risks because the dish is temporary, and you get to know the supplier without putting your fixed menu at stake. This way you build up a reliable network of suppliers step by step.
Why seasonal dishes are ideal for testing
A seasonal dish stays on your menu for a maximum of 3-4 months. Perfect to try out a new supplier without long-term commitments. If it doesn't work out, you simply stop after the season. If it goes well, you can use the supplier for more products.
💡 Example:
You want to test a new fish supplier. Instead of switching your fixed salmon dish right away, you create a fall special with eel:
- Eel season: September-December
- Test period: 4 months
- Limited risk: if quality drops, no impact on your fixed menu
- Learning moment: you test delivery reliability, quality, price stability
Set up a step-by-step test plan
Start small and build systematically. Test one product from one supplier first before ordering more. Keep track of everything: prices, quality, delivery times, communication.
💡 Example test schedule:
Week 1-2: Small orders (enough for 2-3 days)
- Test quality upon arrival
- Check shelf life
- Assess packaging
- Measure delivery time
Week 3-4: Larger order if first test goes well
Control food cost and risk
Calculate in advance what the seasonal dish needs to deliver. Make agreements about price stability during the season. Many suppliers offer discounts for seasonal products because they want to move their inventory.
⚠️ Watch out:
Always ask for a fixed price for the entire season. Seasonal products can fluctuate significantly in price, especially towards the end of the season.
What you need to track during the test
Document everything that matters for future decisions. This helps you objectively assess whether the supplier is suitable for expansion.
- Quality: Consistency per delivery, shelf life, taste
- Reliability: Delivers on time, correct quantities, good communication
- Price: Sticks to agreements, transparent about surcharges
- Service: Flexibility with problems, willingness to collaborate
From seasonal test to permanent supplier
If the test goes well, you can gradually have the supplier deliver more products. Start with products similar to what you've already tested. A good fish supplier can probably also supply your shrimp.
💡 Expansion plan:
Season 1: Test eel (new product, new supplier)
Season 2: Test same supplier for asparagus (different product)
Year 2: If both tests went well, consider permanent products
Digital support for your test
Keep all data digitally so you can easily compare. Note prices, delivery dates, quality assessments. This helps you make an objective decision after the season.
A system like KitchenNmbrs helps you track the food cost of your seasonal dish and compare it with other suppliers. You immediately see whether the new supplier improves or worsens your food cost.
How do you test a new supplier with seasonal dishes?
Choose the right seasonal product
Choose a product that fits the season and your kitchen. Make sure the season is long enough to form a good judgment (at least 6-8 weeks). Avoid products your guests are very sensitive to.
Make clear test agreements
Discuss in advance: fixed price for the season, minimum order quantities, delivery times and quality requirements. Arrange a trial delivery before you put the dish on the menu.
Document everything during the season
Keep track of: quality per delivery, prices, delivery times, communication, shelf life. Calculate the actual food cost and compare with your expectations. This becomes your basis for future decisions.
✨ Pro tip
Always test new suppliers first with a seasonal dish that isn't your bestseller. This way you get to know them without risking your revenue.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How long should I test a supplier before I trust them?
At least a full season of 6-8 weeks. You need multiple deliveries to assess consistency. Pay special attention to the last weeks of the season, that's when you see if quality remains stable.
What if the new supplier is more expensive than my current one?
Look at the total value: better quality, longer shelf life or better service can justify a higher price. Calculate what the difference means for your food cost and whether you can pass that on.
Do I need to tell my current supplier that I'm testing another one?
That's not necessary for a seasonal dish. You're testing a new product, not a replacement. If you later want to switch for permanent products, you can be honest about your considerations.
What do I do if the test fails but the season is still running?
Remove the dish from the menu if the quality is really bad. With minor problems you can finish the season but note all issues. Use this as a learning point for future tests.
Can I test multiple suppliers at the same time?
Start with one supplier at a time. If you test multiple simultaneously, it becomes difficult to assign problems to the right supplier. Build your network step by step.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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