Dried agricultural produce for Horeca: catalogue and kitchen sourcing guide

Which dried agricultural product groups does your kitchen need?

Horeca generally refers to hotels, restaurants and catering services. Within this group, a banquet kitchen, a Vietnamese restaurant and a hotel serving multiple menus may require very different product lists.

Group ingredients by use: rice and beans; dried shiitake and wood ear mushrooms; seeds and dried agricultural spices; and ingredients specific to individual dishes. This makes it easier for the kitchen to identify regular purchases and items needed only for particular menus.

Choosing shiitake and wood ear mushrooms: specify the dish your kitchen plans to make

Chefs may have different requirements for the same ingredient name. Mushrooms served whole will be selected differently from mushrooms chopped for a filling. For wood ear mushrooms too, specify the form the kitchen wants to receive rather than listing only a generic name.

When sourcing a new supplier, tell the buyer which characteristics matter to your kitchen: size, appearance, preparation form and desired consistency. An approved sample makes the discussion clearer than descriptions such as “premium” or “standard”.

The SACHUN catalogue includes dried shiitake mushrooms, code SC136, and SACHUN wood ear mushrooms, code SC129. You can look up the products and then read how to choose shiitake and wood ear mushrooms to clarify your requirements before ordering.

Compare ingredients by the portion your kitchen actually uses

The price per kg is important, but chefs also care whether the prepared ingredient suits the dish. When testing two options, have the kitchen prepare them in the same way and record the usable yield, preparation time and comments on the finished result. This is an internal trial method; no single ratio applies to every dried agricultural product.

For example, if a dish requires uniformly shaped mushrooms, a mixed-size batch may add sorting work for the kitchen. If the ingredient will be chopped for a filling, priorities may differ. A sample is useful because it helps the kitchen choose what suits the actual task.

Plan purchase quantities around storage capacity and purchasing frequency

Whether to buy large sacks or smaller, more frequent deliveries should depend on consumption and storage capacity. Small kitchens, limited storage and banquet kitchens with changing schedules need different purchasing patterns from kitchens operating steadily each day. For packaged products, follow the storage instructions on the label and organize storage accordingly.

Units must also be clear. If the buyer orders in kg while the receiver counts sacks, the list should state both the weight per sack and the total quantity. A clear item line reduces repeated questions and makes packaging changes easier to spot.

Multiple branches, one consistent ingredient list

When opening additional locations, do not let each site use a different name for the same ingredient. A shared list should preserve the product name, code, approved sample and unit of measure; quantities may vary by site. Purchasing teams can then consolidate demand while kitchens receive the agreed products.

If goods go to a central warehouse, establish how they will be allocated to each location. For direct delivery, identify a recipient and feedback contact at each site. If goods differ from the sample, feedback should name the product and describe the difference so both parties have evidence to work from.

See what to agree on when supplying chains to prepare the product list before expansion.

Explore dried agricultural products and dry goods for Horeca at SACHUN

SACHUN supplies agricultural products, dry goods, seasonings and other product groups for B2B operations. Restaurants looking to combine dried mushrooms, wood ear mushrooms and seasonings on one purchasing list can start at agricultural products and food catalogue, then browse the related groups.

Customers in Hà Nội, Ho Chi Minh City or with several receiving locations can discuss a list tailored to the kitchen's needs. Samples, specifications and availability for each item are confirmed when working with SACHUN.

Finding a suitable supplier starts with knowing exactly which ingredients you need. A specific list makes choosing easier today and repeat purchasing more convenient as your kitchen operates over time.