Blog
Life on Nosy Be, Malagasy cuisine, and local news.
Negotiating prices with your food supplier
Concrete levers to get better terms without sacrificing quality.
Read the articlealimentaireReducing food waste in the restaurant industry
Simple habits that improve both margin and reputation for an establishment.
Read the articlealimentaireImported dairy products: logistics and storage
How to avoid losses on fragile, costly-to-transport products.
Read the articlealimentaireStreet food in Nosy Be: sourcing on a budget
How small street vendors optimize their bulk purchases.
Read the articlealimentaireHotel breakfast: which products to buy in bulk
Building a varied, profitable buffet without multiplying small orders.
Read the articlealimentaireCold chain: challenges for food wholesalers
Why the weakest logistics link deserves the most attention.
Read the articlealimentaireBulk beverages: supplying bars and hotels in Nosy Be
Water, sodas, beer, wine: optimizing purchases according to tourist seasonality.
Read the articlealimentaireSeafood: fresh supply for restaurants
Securing the cold chain from landing to plate.
Read the articlealimentaireMalagasy spices: sourcing for the food service industry
Vanilla, clove, wild pepper: showcasing local products on a professional menu.
Read the articlealimentaireSupplying a hotel: volumes and delivery frequency
Adjusting orders to occupancy rate rather than a fixed schedule.
Read the articlealimentaireRice, oil, canned goods: the bulk essentials
The references that appear on every restaurateur's order on the island.
Read the articlealimentaireManaging food stock for a restaurant in Nosy Be
Reducing waste and shortages with a simple tracking method.
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