
trends
Safety Stock and Reorder Point in Foodservice Wholesale
Safety stock and reorder point in foodservice wholesale: the formula, a step-by-step numerical example, and how packaging impacts the calculation.

Marketing & Communications Manager — Palimex / Meyva
107 published articles

trends
Safety stock and reorder point in foodservice wholesale: the formula, a step-by-step numerical example, and how packaging impacts the calculation.

trends
Cycle counting method for grocery and foodservice: segmentation by product family, frequency based on turnover, acceptable discrepancies, and handling recurring variances.

ingredients
Preservatives, anti-caking agents, coating agents: how to read a supplier technical sheet for dried and candied fruits. Guide for professional buyers.

guides
Origin, provenance, processed products: what a B2B buyer must verify on product datasheets and traceability documents before making any claims.

trends
Food donation framework for professionals: authorised recipients, eligible products, prohibitions after best-before date, agreement and tax receipt. B2B guide.

trends
Understanding EGalim thresholds in collective catering: categories included, required documentation, and implications for an approved supplier.

storage
Targeted by a RappelConso notice? Blocking, batch identification, customer notification, display, return: the complete procedure for wholesalers and foodservice professionals.

guides
5.5%, 10% or 20%? Understanding the criteria that determine food VAT rates, controlling your supplier invoice, and setting your prices as a B2B buyer.

guides
Gross weight, net weight, drained net weight for olives and jars: method to recalculate the actual material cost and verify upon receipt. Professional guide for foodservice and fine grocery.

guides
Product name, allergens, origin, best-before date, price per kilogram: what regulations require to display on bulk shelves. Practical guide for grocery stores and greengrocers.

guides
INCO labelling for pre-packaged products: the 9 mandatory details, who is responsible during repackaging into bags, and B2B best practices.

trends
Ramadan procurement timeline for grocers, HoReCa, and caterers: when to order, which products sell out first, and how to avoid stockouts and dead stock.

ingredients
Hazelnut, sunflower, flour: when to replace almond powder in the workshop, impact on taste, texture, shelf life, cost — and where substitution fails.

guides
Lot structuring, technical specifications, non-price criteria, origin, and quality: the method for preparing a strong bid for a public food procurement contract.

recipes
Portion size per guest, salty/sweet balance, products that withstand waiting times, and cost-per-person calculation: the caterer's guide to bulk aperitif trays.

recipes
Praline dosage, cold stability, overrun, cost per litre: the professional guide to pure paste vs sweetened preparation for B2B ice cream makers and pastry chefs.

recipes
Rehydration, dosage, timing of addition, and sugar's effect on yeast: a technical guide to incorporating dried and candied fruits into leavened dough without disrupting fermentation.

trends
Food wholesaler: calculate the real cost of dead stock (cash flow, space, best-before date) and discover the threshold for selling off rather than holding.

guides
Counting, integrity, written reserves, lead times: the complete checklist for inspecting a professional pallet before signing the delivery note.

storage
Heat, coatings, nuts, olives: what to demand from your carrier, how to inspect upon receipt, and when to reject a batch. Professional guide for foodservice and specialty grocery buyers.

ranges
Bucket, carton, or 25 kg bag: which packaging to choose based on your actual turnover in professional kitchens. Palimex advice for foodservice, grocers, and pastry chefs.

trends
Single supplier or multi-sourcing for your foodservice business: advantages, dependency risks, logistics costs, and decision-making criteria based on establishment size.

guides
How wholesale pricing is structured and how to read a volume discount pricing grid: raw materials, transport, packaging, and order size. A guide for B2B buyers.

storage
Waste, unsold stock, short best-before date: practical options for professionals (foodservice, grocers) – processing, promotion, donation, buyback. Anticipate with the right KPIs.

guides
Master the food cost of a dried fruit dessert menu: balancing premium and margin-driving products, seasonality, and substitutions. A B2B guide for pastry chefs and foodservice professionals.

guides
Step-by-step method to calculate a reliable portion cost: price per kilo, waste, and portion weight. Complete worked example and reusable template for professionals.

trends
How a supplier specification sheet impacts sourcing, storage, and pricing for foodservice and grocery businesses. A concrete analysis for professional buyers.

oriental
Scope, certifying body, batch traceability: the B2B guide to reading a halal certificate and avoiding unpleasant surprises in the warehouse.

guides
Setting up a bulk section in a fine grocery store or foodservice outlet? Palimex details the AGEC law, customer containers, mandatory labelling, and the retailer’s responsibilities.

storage
Aflatoxins in dried fruits and spices: origin, affected products, supplier guarantees, and reception checks for foodservice and grocery professionals.

storage
Streamlined workflows, dedicated utensils, cleaning protocols, staff training, and traceability: a concrete cross-contamination control plan for nuts in professional kitchens.

guides
Bulk purchase of nuts: what the wholesaler must provide, what you must display. Product sheet, batch, best-before date, DGCCRF — the complete guide for professionals.

oriental
Pro guide: slice thickness, cold chain, plating techniques, and pairings for serving cecina in foodservice. B2B tips from Palimex for restaurateurs and caterers.

ingredients
Which form of pistachio for which professional use? Yield, fat preservation, price differential: Palimex B2B guide for pastry chefs, HoReCa, and grocery retailers.

guides
Rehydration coefficients, soaking, and cooking: the method for calculating the true per-portion cost of bulk-purchased dried vegetables, beyond the price per dry kilogram.

olives
Professional guide to table olives: Nyons, Kalamata, Picholine, Chalkidiki – flavour profiles, sizes, CHR applications, and bucket packaging.

guides
Spice weight guidelines for 200 covers: portion-based dosing, volume scaling, spiciness, bitterness, and standardisation. Practical guide for large-scale catering.

ingredients
Why ground spice loses its aroma faster than whole: impact on stock rotation, purchasing format, and storage in foodservice kitchens.

ranges
How to read size grades No.1 to No.4 for dehydrated apricots, and choose between sulphured and unsulphured based on professional kitchen use. Buyer’s guide for foodservice, pastry chefs, and specialty grocery stores.

ranges
Professional guide: uses, cooking performance, and storage of blanched almonds, flaked, slivered, and powdered. Procurement and B2B logistics tips from Palimex.

ranges
B2B guide to macadamia nuts: origins, sizing, price per kilogram variations, and fat preservation. Order from 5 kg, pallet delivery for foodservice professionals.

trends
Planning your dried fruit purchases throughout the year: harvest calendar, consumption peaks, FIFO rotation, and stock coverage for professionals.

guides
Understanding dried fruit sizes and grades: W320, No. 1, count, moisture content. Decoding a technical data sheet before bulk procurement.

recipes
Creating a CHR breakfast bar: dried fruits, individual portions, allergen presentation, cost per cover, rotation, and waste management.

guides
Wholesale sales reserved for professionals: SIRET, intra-Community VAT, minimum packaging of 5 kg and pallet delivery. The legal B2B framework explained.

storage
HACCP dried fruits: reception control, best-before date vs use-by date, batch traceability, FIFO storage, and allergens. The reference guide for professionals.

guides
Free delivery, pallet shipping, order consolidation: how to structure your professional purchases to reduce logistics costs and secure receipt.

meyva
MEYVA 2 kg buckets: the range of dried and dehydrated fruits and appetizers for resale. Shelf presentation, rotation, and margin for grocery stores.

ingredients
Bulk spice blends for foodservice: ras el hanout, colombo, tandoori, curry. Dosage, storage, and batch-to-batch consistency in CHR kitchens.

oriental
Bulk durum semolina for foodservice and grocery: extra fine, medium, coarse. Uses for couscous, oriental pastry, bread. 10 x 1 kg formats and storage.

ranges
Dehydrated sweetened fruits in bulk for professionals: aloe vera, mango, pineapple, papaya. 2 kg bucket formats, storage, added sugar, and pastry uses.

ingredients
Fruit paste in bulk for fine grocery stores and caterers: flavours, formats, storage and presentation. Resale margin and gift trays.

ingredients
Bulk aperitif snacking for bars and restaurants: grilled edamame, roasted broad beans, seeds and mixes. Formats, portion cost and storage.

ingredients
Bulk oils for the foodservice industry: olive, sunflower, frying. Bidon and bag-in-box formats, smoke point, storage, and usage cost in fryers.

recipes
Bulk non-alcoholic mocktails and juices for bars and restaurants: building a profitable menu without a License IV. Formats, portion cost, and storage.

ranges
Bulk raisins for professionals: Malaga, sultana, golden, Corinth. Calibres, moisture content, sulfites, and storage in CHR packaging.

oriental
Bulk Turkish sucuk for grocers and restaurants: parmak sucuk, Destan, 9x1 kg packaging. Cooking, cold chain, and halal certification.

oriental
Moroccan canned sardines for grocery stores and foodservice: in oil, tomato sauce, tajine. Formats, best-before date, stock rotation and resale margin.

oriental
Garlic in brine for foodservice: formats, storage after opening, and kitchen uses. Time savings and portion cost in CHR.

dates
Bulk Medjoul dates: jumbo and large sizes, origins Israel, Jordan and South Africa. Seasonality, storage and professional formats.

ranges
Bulk pine nuts: origins from China, Europe, and the Middle East, sizes, and storage. Professional formats for caterers and restaurateurs.

ranges
Bulk hazelnuts for pastry chefs: whole, roasted, crushed, powder. Origins, calibres, storage and professional B2B formats.

olives
Bulk tapenades and spreads for CHR: black olive, green olive, bell pepper, hummus. Bucket and jar formats, shelf life, storage, and foodservice uses.

ranges
Bulk dried figs for professionals: origins, sizes, cartons and crowns. Sourcing, softness, best-before date and storage for foodservice and grocery stores.

ranges
Bulk walnut kernels for professionals: qualities, calibers and storage. Pastry formats, rancidity and stock rotation.

guides
Bulk dried vegetables for foodservice: chickpeas, lentils, beans. Calibres, soaking, yield and 5 kg and 25 kg pack sizes.

oriental
Bulk harissa for foodservice: Cap Bon origin, spicy scale, tube and can formats. Culinary uses and professional storage.

ranges
Bulk candied fruits for pastry chefs and caterers: varieties, calibres, price per kilo and storage. Cubes, peel, cherries - professional quote.

olives
Bulk olives for foodservice professionals: varieties, sizes, brine, storage, and 2/5/10 kg buckets. The Palimex wholesaler guide to ordering right.

ranges
Bulk almond for professionals: Nonpareil, Largueta, Marcona varieties, calibres, processed forms, storage and 5 kg, carton, pallet formats.

ingredients
Raw shelled pistachio: sizes, origins, raw/blanched difference and storage. Bulk purchase in 5 kg and wholesale for professional pastry chefs and ice cream makers.

oriental
Cecina, sucuk, halal dried beef: B2B purchasing guide for grocers and foodservice. Origins, formats, storage, best-before dates and stock rotation.

ranges
Sizes, moisture levels, sulphuring and pack formats for soft dried fruits: the B2B guide for caterers, delicatessens and professional pastry chefs.

dates
Professional guide to wholesale dates: Medjoul, Deglet Nour and Mazafati varieties, origins, storage and professional packaging at Palimex, wholesaler.

ranges
Professional guide to cashew nuts: calibres from W180 to W450, producing countries, HACCP storage, HoReCa uses and bulk packaging for wholesalers at Palimex.

ranges
Professional guide for pastry chefs, bakers and ice-cream makers: pistachio formats, calibres, uses, storage and HACCP-compliant wholesale buying at Palimex.

ranges
A complete guide to buying wholesale almonds and cashews: calibres, packaging, HACCP storage and professional uses for foodservice, retail and grocery stores.

ingredients
Professional pistachio cream: discover its uses in pastry, CHR, and catering. Recipe, selection tips, and benefits for professionals.

guides
Discover our top 10 essential dried fruits for pastry chefs and caterers. Perfect your recipes with the dried fruits offered by Palimex

oriental
Oriental products and world flavors for foodservice, HoReCa and grocery professionals: growing market, attractive margins. Order now from Palimex.
guides
Dried fruits now hold an essential place in food businesses, bulk sections, gourmet grocery stores, hotels, and bakeries.
ingredients
Discover Palimex's festive products: nougats, fruit pastes, almonds, nuts and premium dried fruits to enhance your shelves and festive compositions.
guides
Dried fruits for bulk and greengrocer sections: how to choose the right products? Pro guide Palimex for B2B wholesalers. Catalogue and B2B expertise.
guides
Palimex dried fruits for professional pastry: almonds, hazelnuts, pistachios, nuts, raisins, apricots, dates. Professional guide by Palimex for B2B wholesalers.
dates
Discover our comprehensive guide to date varieties for professionals: Deglet Nour, Medjool, Ajwa, Sukkari. B2B tips for choosing the best date.

guides
Choosing a wholesale dried fruit supplier is essential for professionals: quality, price, traceability, and logistics. Discover our tips for selecting the right one.

meyva
Dates, almonds and cashews from MEYVA travel with Matthieu and Heidi to Antarctica: healthy, tasty energy to face the most extreme conditions on Earth.

recipes
Dubai-style Chocolate with Kadaif and Pistachio Cream Pro guide by Palimex for B2B wholesalers. B2B catalogue and expertise. Premium selection for demanding professionals.

meyva
Explore the world's flavors with Palimex: dehydrated fruits, rare spices, and exceptional products to elevate your culinary creations and.

meyva
Explore the world's flavors with Palimex: dehydrated fruits, rare spices, and exceptional products to elevate your culinary creations and.

recipes
Explore the world's flavors with Palimex: dehydrated fruits, rare spices, and exceptional products to elevate your culinary creations.

news
Boost your brand image with customised dried fruit sachets. Combine identity, unique customer experience and logistical efficiency in one move!

trends
Discover the trends in dried fruits for the holidays: essential, gourmet, and nutritious products to enhance your end-of-year festivities!

trends
Diversifying your range with dried fruits: new opportunities for restaurateurs, bakers and caterers, from indulgent snacks to breakfast offerings.

trends
Breakfast trends in the hotel industry: how dried fruits enhance the buffet, enrich the guest experience and support a balanced morning offering.

storage
Discover the best storage and preservation techniques for dried fruits. Follow our recommendations to maximize their shelf life | Palimex.

guides
Discover the advantages of choosing a wholesaler for your dried fruit needs. Save money while ensuring quality and.

meyva
The right reasons to choose MEYVA Pro Guide Palimex for B2B wholesalers. Sourcing and logistics advice for dried fruits. B2B catalogue and expertise.

meyva
MEYVA collaborates with recettes_healthy_et_fitness! Professional Palimex guide for B2B wholesalers. Catalogue and B2B expertise. Discover our professional solutions.

trends
A back-to-school season under the sign of well-being! Palimex pro guide for B2B wholesalers. Sourcing and logistics advice for dried fruits. Catalogue and B2B expertise.

news
Welcome to the new Palimex Dried Fruits blog! The Palimex pro guide for B2B wholesalers. B2B catalogue and expertise. Premium selection for demanding professionals.

storage
Temperature, humidity, FIFO, packaging: every rule for storing Medjool dates as a professional and avoiding stock losses.

olives
Discover our premium French olives at aligned prices: professional quality, proven recipes and competitive rates for HoReCa, delis and retailers.

ranges
Discover our top 10 essential dried fruits for pastry chefs and caterers. Perfect your recipes with the dried fruit range from Palimex.

ingredients
Which spices to buy in bulk for a restaurant, grocery store, or caterer? Discover the essential references, professional formats, and storage tips.

storage
5 common mistakes that cause your dried fruits to mold or turn rancid in professional storage. Causes, warning signs, and concrete fixes for wholesalers, greengrocers, and caterers.

ranges
W320 or W240 cashews? Grading, margin, turnover, shelf display: the complete professional guide for greengrocers and delis. Palimex, Rungis wholesaler.