F&B Supplier Selection & Management in Singapore

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Start here (2 minutes)

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If you only do 3 things:

  1. Define your spec (grade, size, cut, acceptable substitutes)
  2. Keep 2 suppliers for critical categories (primary + backup)
  3. Track delivery accuracy + quality issues (simple scorecard)

Supplier selection checklist (fast screen)

  • Licensed and compliant (as relevant)
  • Consistent quality (sample test)
  • Reliable delivery windows + cut-off times
  • Clear returns/credit note process
  • Commercial terms you can live with (MOQs, payment terms)

RFQ (request for quotation) — what to send

RFQ fields (copy/paste)
  • Product name + spec (grade/origin/size)
  • Unit of measure (kg/pcs)
  • Expected weekly volume
  • Delivery days + cut-off
  • MOQ
  • Payment terms
  • Replacement/returns policy

Ongoing management (weekly rhythm)

  • Track: on-time delivery, order accuracy, quality consistency
  • Log every issue (photo + invoice + outcome)
  • Review top 20 SKUs quarterly for pricing drift
Supplier scorecard (copy/paste)
  • Supplier:
  • Category:
  • On-time delivery (1–5):
  • Order accuracy (1–5):
  • Quality consistency (1–5):
  • Commercial terms (1–5):
  • Notes/incidents:
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De-duplication rule: Keep the full procurement system in “Supply Chain & Procurement”. This page stays as supplier selection + scorecard + RFQ fields.

 Contact Restaurant Association of Singapore

331 North Bridge Rd, #22-01/06 Odeon Towers Singapore 188720

enquiry@ras.org.sg

Office Hours: 9:00 AM – 6:00 PM

Working Days: Monday – Friday
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