From elite white-tablecloth restaurants to multi-unit school systems, from the region’s largest supermarket chain to the North Country’s most tranquil summer camps there is no limit to the type of customer that Quandt’s commits to serve.
Customer Segments/Account Types
- Catering Facilities
- Country Clubs
- Country Stores
- Ice Cream Parlors/Snack Stands
- Ski Areas
- Summer Camps
- Hospitals/Nursing Homes
- Day Care Centers
- and many more
Products Quandt’s carries
Canned & Grocery, Frozen Foods, Processed Meats, Fresh & Frozen Poultry, Fresh & Processed Seafood, Shellfish, Fresh Meats, Dairy Products, Fresh Milk, Ice Cream, Fresh Produce, Beverages, Full Coffee Program, Juice Program, Hot Chocolate Program, Hot & Cold Teas, Paper and Disposables, Equipment & Supplies, Cleaning Supplies, Bakery Supplies.
In addition to vendor coupons, Quandt’s Foodservice has developed a manufacturer Rebate Program that will pay you additional money for buying branded products.
We have reached a partnership with both National and Regional suppliers who have also committed towards this program.
Suppliers that are involved with rebates:
McCain, Vitality, High Liner, Farmland, Tyson, Hatfield, Dutch Quality, Land O Lakes, Ventura, Butterball, European Bakers, General Mills, Unilever Best Foods, Hunt, Wesson, Sara Lee, etc.
ACRS Coupon Program
When a vendor coupon is offered for end-user redemption, Quandt’s Foodservice will track customer purchases for the entire coupon period. A purchase report will be printed and a letter of validation will be attached, along with a coupon from the vendor. These three items will be assembled and will be hand delivered by your sales representative. After the forms are signed and mailed in by the customer, a check for the amount of the refund will be mailed directly to the customer.
Quandt’s hosts 2 major food shows and atleast 2 smaller segmented shows each year. Each food show offers our customers the opportunity to meet with our vendors, see what is new in the food service industry, and place future orders in a relaxed environment.
In order to keep our business strong and profitable together, we will predetermine quarterly reviews. During these reviews, we will discuss menu changes, volume items, deliveries, pricing, ordering procedures and new items.
There are two different kinds of reports monthly and quarterly reports. Here are some examples of our reports. Descending Sales Dollar Report (by chain or by customer), tracks product usage based on sales dollars. Usage by Customer/Vendor is a sales descending report. This tracks all products usage grouped by vendor. Usage by Chain Report is in item detail. This has three different purposes, tracking all items purchased, date of purchase, invoice number.
Quandt’s Foodservice will assign an experienced customer Service Representative to handle your account when calling in orders over the phone. All orders need to be telephoned in to your assigned customer Service Representative by 4:00 p.m., one day prior to the scheduled delivery day. The Customer Service Representative will contact you concerning any stock outages. Alternatives or substitutions will be communicated and made available for delivery. To ensure proper control, all items should be telephoned in by, account number, item code number, and item quantity. All pick-ups should be called in to your assigned customer service representatives.
Internet Ordering: (Online ordering)
Customers have the ability to view new products, search for products, process orders electronically, manage order guides, check stock status and delivery date of products. Visit our online store now.
Service That Sells
To start you must know how to build your customer checks. All of your employees should know about the menu items they are trying to sell. Employees should know how to sell the different areas on the menu, for example using dessert trays for eye appeal. Good service sequence is a vital part of having service that sells. There are seven basic steps of service. Following these steps will organize the servers’ service so that they may properly attend several tables at one time. When creating your menu you should use picture words to describe all of your food and drink items. Remember that promotions will help increase your sales.
A menu is a reflection of the restaurant in the market place. Knowing what kind of menu you want is very important. The menu is the core of the operation. It is very important to keep your menu updated, create new menu choices, and look at the menu as an income producing asset. A menu profit analysis should be performed to optimize profits. Recipe costing is an important factor when menus are being planned. Make sure to avoid the pitfalls when designing your menu. Knowing the three elements for designing menus will be very helpful. These include placement, description and graphics, and lastly pricing. Using our price changes techniques will help to increase your business’s profits.