Large distributors play an important role in restaurant supply, but many kitchens are moving away from them for specialty items like microgreens.
The reasons are practical, not ideological.
Specialty Products Need Attention
Microgreens are delicate. When handled as a small item in a large distribution system, quality often suffers.
Local suppliers focus specifically on these products, which leads to better results.
Faster Feedback Loops
If something isn’t right, restaurants want quick solutions.
Local suppliers can adjust faster than large distribution networks with multiple layers.
Better Alignment With Kitchen Needs
Restaurants don’t always need large volumes. They need the right amount, at the right time.
Smaller suppliers can adapt quantities more easily.
A More Direct Working Relationship
Direct relationships simplify communication and reduce friction in daily operations.