Office pantries and meeting rooms
For example, if 80 people attend on Tuesday and you plan one whole fruit per person, request 80 pieces for that day. Give Thursday its own attendance estimate. For cut fruit, specify the portion weight, number of servings, service time and who will receive and refrigerate the trays.
College dining halls and professional kitchens
Send the menu cycle with a quantity for each item. A kitchen can request tomatoes in kilograms, bananas by count and melon for a breakfast counter by usable portion. Specify whether vegetables should arrive whole and whether fruit should be ready to serve. Ask the supplier to confirm the available preparation and packing options.
Compare quotations on the same terms
Ask each supplier to state the unit price, pack size, delivery charges, billing terms and how shortages are handled. If a fruit is unavailable, decide whether the kitchen can accept a substitute or needs a revised quote. Include the delivery postcode, access hours and a receiving contact for each site.