Cash and Carry or Delivered Wholesaler: Which Fits

Should a caterer use a cash and carry or a delivered wholesaler?

Use a cash and carry if your orders are small, irregular or last-minute and you have time to collect: there is usually no minimum spend, you see what you buy and you pay at the till. Use a delivered wholesaler if you order regularly and in volume: it saves your time and keeps chilled and frozen stock in a controlled chain, but most set a minimum order, commonly £150 to £175 at the national broadline wholesalers. Many caterers use both, with a regular delivery for staples and a cash and carry for top-ups.

How does a cash and carry work?

You apply for a trade card or membership, usually in person with proof of business, then shop in a warehouse branch and pay at the till. National chains include Booker (with Makro), Bestway and Batleys, and Costco's business membership; Parfetts and JJ Foodservice run branches too, and many regional independents operate cash and carry sites. Most now also offer delivery or click and collect for account holders.

How does a delivered wholesaler work?

You open an account, agree delivery days, and order online, by app or by phone before a cut-off. Delivery is from regional depots in temperature-controlled vehicles. National delivered wholesalers include Brakes and Bidfood; regional independents such as Harlech, Castell Howell, Philip Dennis and Thomas Ridley deliver within their areas, and some are members of buying groups that share own-label ranges. Credit terms are available to customers who pass credit checks.

What does each really cost you?

The price on the shelf is only part of it. A cash and carry costs your time, fuel and the risk of chilled and frozen goods warming on the way back; a van with a cool box is not a refrigerated vehicle. A delivered wholesaler costs you flexibility: you need to plan to a delivery day and meet a minimum. Compare the prices of the twenty items you buy most, at both, over a month, rather than headline offers.

What about specialists?

Butchers, fishmongers, greengrocers and bakers often beat both on quality and price for fresh lines, and many deliver to trade customers locally. Hog roast caterers usually buy pigs from butchers or specialist suppliers rather than broadline wholesalers. Equipment and disposables come from catering equipment suppliers, some of which run walk-in stores.