Market trends
13 articlesPilier Pro tips
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.
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.
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.
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.
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.
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.
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.
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.
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.