SACHUN · SUPPLY EXPERIENCE

Opening another branch: how to maintain ingredient consistency

Prepare suppliers and receiving locations before a new restaurant opens.

Confirm the catalogue before opening day

Start with the network's approved list, then add requirements for the new branch. Separate opening stock from regular purchases so the supplier can assess suitable sources.

Approve substitute products

Any change of brand, size or packaging should be approved by the kitchen and purchasing lead first. Record the selected version and notify relevant locations; avoid different names for the same item at each site.

Assess delivery and receiving conditions

New addresses, access routes, unloading areas, receiving times and receivers all affect delivery. For new areas, confirm schedules and supply conditions before promising arrival dates.

Trial a full cycle

Cross-check orders, received goods, documentation and delivery notes on the first delivery. Record shortcomings and resolve them before scaling purchases. Track shortages, specification errors and document errors separately.

SACHUN supports expansion

With bases in Hanoi, Ninh Bình and Ho Chi Minh City, SACHUN works with customers to assess service for new locations. The aim is to continue existing lists and coordination methods under a mutually agreed plan.

View catalog dry goods, seasonings and restaurant chain solutions.

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