BUSINESS PURCHASING GUIDE
Seasonings for Vietnamese, hotpot and Chinese restaurants: build your catalogue around your kitchen
Build a restaurant seasoning list by kitchen model, brand and pack size to find suitable supply.
The seasoning catalogue should follow the menu
When sourcing wholesale restaurant seasonings, a long product list is not enough to choose the right supplier. Identify what the kitchen uses, whether brands are mandatory and which packaging suits it. The grouping below is only a suggested way to organise a catalogue, not a recipe or mandatory list.
For Vietnamese kitchens
Review staple seasonings actually used, such as fish sauce, soy sauce, sugar, salt, pepper and sauces. For items that maintain a consistent flavour, specify the approved brand or sample. Avoid vague descriptions like good fish sauce or regular type, which are difficult to check during quotation and receipt.
For hotpot restaurants
Separate base seasonings, sauces or hotpot seasonings, accompanying dry ingredients and dipping sauces according to the menu. For specialised products, send packaging and label photos to identify the correct item. Developing a custom product requires technical discussion and sampling; no single sauce can be assumed suitable for every recipe.
For Chinese kitchens
Review soy sauce, oyster sauce, sauces and dish-specific seasonings. Similar names do not guarantee identical products; check brand, volume and label information. The kitchen should confirm flavour factors, while purchasing agrees pack sizes and supply conditions.
Required brands and items open to alternatives
Add a catalogue column marking items to retain unchanged, items requiring samples, or items open to equivalent proposals. Suppliers can review options, but customers must approve substitutions beforehand. This enables flexible sourcing while keeping the kitchen in control.
Send seasoning requirements to SACHUN
SACHUN checks seasonings, sauces and accompanying dry goods against customer lists. For multiple branches, the parties discuss shared lists and agreed consistent prices for identical items and specifications. Documentation, schedules and quotation conditions are confirmed for each request.
Checklist before sending a request
Request line template: Item · Brand/sample · Pack size · Unit · Estimated quantity · Delivery location · Other requirements.