Pro tips
49 articlesB2B guides, market trends and best practices for grocery and foodservice professionals.
Quality Dispute on a Batch: From Claim to Credit Note
Building a valid quality claim file: batch, photos, deadlines. Fact-based B2B procedure through to credit note or replacement at Palimex.
Lot Inspection: How to Build a Representative Sample
Receiving a pallet: how many samples, how to distribute them, and which checkpoints to use for inspecting a lot of nuts, spices, or olives without opening everything.
Shrinkage and Breakage: Measuring Bulk Aisle Losses
Breakage, dehydration, sampling, weighing errors: the Palimex method to measure each bulk B2B loss item and adjust your pricing without guesswork.
Cycle Counting: Counting Without Halting B2B Operations
Cycle counting method for grocery and foodservice: segmentation by product family, frequency based on turnover, acceptable discrepancies, and handling recurring variances.
Safety Stock and Reorder Point in Foodservice Wholesale
Safety stock and reorder point in foodservice wholesale: the formula, a step-by-step numerical example, and how packaging impacts the calculation.
Origin and Provenance: Mandatory B2B Disclosures
Origin, provenance, processed products: what a B2B buyer must verify on product datasheets and traceability documents before making any claims.
Food Donations: What a Professional Can Donate and to Whom
Food donation framework for professionals: authorised recipients, eligible products, prohibitions after best-before date, agreement and tax receipt. B2B guide.
EGalim Collective Catering: Procurement Thresholds
Understanding EGalim thresholds in collective catering: categories included, required documentation, and implications for an approved supplier.
Product Withdrawal and Recall: The RappelConso Procedure for Professionals
Targeted by a RappelConso notice? Blocking, batch identification, customer notification, display, return: the complete procedure for wholesalers and foodservice professionals.
Food VAT Rates: 5.5%, 10%, 20% – Which Rate Applies to Which Product?
5.5%, 10% or 20%? Understanding the criteria that determine food VAT rates, controlling your supplier invoice, and setting your prices as a B2B buyer.
Net Weight, Drained Weight, Tare: What You’re Actually Paying For
Gross weight, net weight, drained net weight for olives and jars: method to recalculate the actual material cost and verify upon receipt. Professional guide for foodservice and fine grocery.
Bulk Sales: Mandatory Point-of-Sale Information
Product name, allergens, origin, best-before date, price per kilogram: what regulations require to display on bulk shelves. Practical guide for grocery stores and greengrocers.
Pre-packaged INCO Labelling: Mandatory B2B Information
INCO labelling for pre-packaged products: the 9 mandatory details, who is responsible during repackaging into bags, and B2B best practices.
Ramadan Pro: B2B Procurement Calendar and Volumes
Ramadan procurement timeline for grocers, HoReCa, and caterers: when to order, which products sell out first, and how to avoid stockouts and dead stock.
Public Sector Catering Market: Supplier Guide
Lot structuring, technical specifications, non-price criteria, origin, and quality: the method for preparing a strong bid for a public food procurement contract.
Dead Stock: The True Cost of a Non-Moving Batch
Food wholesaler: calculate the real cost of dead stock (cash flow, space, best-before date) and discover the threshold for selling off rather than holding.
Pallet Reception: Pre-Signature Checks for B2B Delivery Notes
Counting, integrity, written reserves, lead times: the complete checklist for inspecting a professional pallet before signing the delivery note.
Summer Transport: Heat Effects on B2B Shipments
Heat, coatings, nuts, olives: what to demand from your carrier, how to inspect upon receipt, and when to reject a batch. Professional guide for foodservice and specialty grocery buyers.
Single Supplier or Multi-Sourcing for the Foodservice Sector?
Single supplier or multi-sourcing for your foodservice business: advantages, dependency risks, logistics costs, and decision-making criteria based on establishment size.
Bulk Tiered Pricing: Understanding B2B Price Bands
How wholesale pricing is structured and how to read a volume discount pricing grid: raw materials, transport, packaging, and order size. A guide for B2B buyers.
Near-Best-Before Stock: What to Do? B2B Guide by Palimex
Waste, unsold stock, short best-before date: practical options for professionals (foodservice, grocers) – processing, promotion, donation, buyback. Anticipate with the right KPIs.
Dried fruit dessert menu food cost: B2B method
Master the food cost of a dried fruit dessert menu: balancing premium and margin-driving products, seasonality, and substitutions. A B2B guide for pastry chefs and foodservice professionals.
Calculating Portion Cost: From the 5 kg Bag to the Dessert
Step-by-step method to calculate a reliable portion cost: price per kilo, waste, and portion weight. Complete worked example and reusable template for professionals.
Supplier Specifications: What Truly Impacts Bulk Pricing
How a supplier specification sheet impacts sourcing, storage, and pricing for foodservice and grocery businesses. A concrete analysis for professional buyers.
AGEC Law for Bulk Products: Customer Containers & B2B Labelling
Setting up a bulk section in a fine grocery store or foodservice outlet? Palimex details the AGEC law, customer containers, mandatory labelling, and the retailer’s responsibilities.
Aflatoxins: What a Professional Buyer Checks Upon Delivery
Aflatoxins in dried fruits and spices: origin, affected products, supplier guarantees, and reception checks for foodservice and grocery professionals.
Cross-contamination in nuts: control plan
Streamlined workflows, dedicated utensils, cleaning protocols, staff training, and traceability: a concrete cross-contamination control plan for nuts in professional kitchens.
Tree Nut Allergens: Bulk B2B Compliance Requirements
Bulk purchase of nuts: what the wholesaler must provide, what you must display. Product sheet, batch, best-before date, DGCCRF — the complete guide for professionals.
Pulses: Yield and Per-Portion Cost in B2B
Rehydration coefficients, soaking, and cooking: the method for calculating the true per-portion cost of bulk-purchased dried vegetables, beyond the price per dry kilogram.
Measuring Spices in Large-Scale Catering: Portion-Based Weight Guidelines
Spice weight guidelines for 200 covers: portion-based dosing, volume scaling, spiciness, bitterness, and standardisation. Practical guide for large-scale catering.
Dried Fruit Sizes and Grades: How to Read a Technical Data Sheet
Understanding dried fruit sizes and grades: W320, No. 1, count, moisture content. Decoding a technical data sheet before bulk procurement.
Stock rotation and seasonality of B2B dried fruits
Planning your dried fruit purchases throughout the year: harvest calendar, consumption peaks, FIFO rotation, and stock coverage for professionals.
Bulk purchasing: SIRET, VAT and B2B framework | Palimex
Wholesale sales reserved for professionals: SIRET, intra-Community VAT, minimum packaging of 5 kg and pallet delivery. The legal B2B framework explained.
HACCP Dried Fruits: Best-Before Date, Traceability, Reception
HACCP dried fruits: reception control, best-before date vs use-by date, batch traceability, FIFO storage, and allergens. The reference guide for professionals.
Free Delivery and Pallet Shipping: Bulk Order Guide
Free delivery, pallet shipping, order consolidation: how to structure your professional purchases to reduce logistics costs and secure receipt.
B2B dried vegetables wholesaler: chickpeas, lentils, beans
Bulk dried vegetables for foodservice: chickpeas, lentils, beans. Calibres, soaking, yield and 5 kg and 25 kg pack sizes.
5 mistakes that make dried fruit go mouldy in storage
5 common mistakes that cause your dried fruits to mold or turn rancid in professional storage. Causes, warning signs, and concrete fixes for wholesalers, greengrocers, and caterers.
Guide: the 10 essential dried fruits for pastry chefs and caterers
Discover our top 10 essential dried fruits for pastry chefs and caterers. Perfect your recipes with the dried fruits offered by Palimex
How to choose your dried fruits? Palimex pro guide
Dried fruits now hold an essential place in food businesses, bulk sections, gourmet grocery stores, hotels, and bakeries.
Dried fruits for bulk aisles: choosing the right products
Dried fruits for bulk and greengrocer sections: how to choose the right products? Pro guide Palimex for B2B wholesalers. Catalogue and B2B expertise.
Dried fruits for professional pastry: wholesaler guide
Palimex dried fruits for professional pastry: almonds, hazelnuts, pistachios, nuts, raisins, apricots, dates. Professional guide by Palimex for B2B wholesalers.
Choosing a dried fruit wholesaler: the B2B guide
Choosing a wholesale dried fruit supplier is essential for professionals: quality, price, traceability, and logistics. Discover our tips for selecting the right one.
Dry fruit trends for end-of-year celebrations
Discover the trends in dried fruits for the holidays: essential, gourmet, and nutritious products to enhance your end-of-year festivities!
Diversify your range with dried fruits | Palimex
Diversifying your range with dried fruits: new opportunities for restaurateurs, bakers and caterers, from indulgent snacks to breakfast offerings.
Hotel breakfast trends: adding dried fruits to the buffet
Breakfast trends in the hotel industry: how dried fruits enhance the buffet, enrich the guest experience and support a balanced morning offering.
How to store dried fruit: methods and shelf life
Discover the best storage and preservation techniques for dried fruits. Follow our recommendations to maximize their shelf life | Palimex.
Why buy dried fruit from a wholesaler | Palimex
Discover the advantages of choosing a wholesaler for your dried fruit needs. Save money while ensuring quality and.
A return under the sign of well-being!
A back-to-school season under the sign of well-being! Palimex pro guide for B2B wholesalers. Sourcing and logistics advice for dried fruits. Catalogue and B2B expertise.
Storing Medjool dates like a pro: complete preservation guide
Temperature, humidity, FIFO, packaging: every rule for storing Medjool dates as a professional and avoiding stock losses.