Pro tips
39 articlesB2B guides, market trends and best practices for grocery and foodservice professionals.
Poids net, poids égoutté, tare : ce que le client paie vraiment
Poids brut, net, net égoutté sur olives et bocaux : méthode pour recalculer le coût matière réel et vérifier à réception. Guide pro CHR et épicerie fine.
Vente en vrac : ce que la loi impose d'afficher au point de vente
Dénomination, allergènes, origine, DLUO, prix au kilo : ce que la réglementation impose d'afficher en rayon vrac. Guide pratique pour épiceries et primeurs.
Étiquetage INCO : les mentions obligatoires sur un préemballé
Étiquetage INCO d'un préemballé : les 9 mentions obligatoires, qui est responsable lors d'un reconditionnement en sachets, et les bonnes pratiques B2B.
Ramadan : calendrier d'achat et volumes
Ramadan procurement timeline for grocers, HoReCa, and caterers: when to order, which products sell out first, and how to avoid stockouts and dead stock.
Restauration collective : répondre à un marché public
Lot structuring, technical specifications, non-price criteria, origin, and quality: the method for preparing a strong bid for a public food procurement contract.
Stock dormant : le coût de portage d'un lot qui ne tourne pas
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.
Réception d'une palette : les contrôles avant de signer le bon
Counting, integrity, written reserves, lead times: the complete checklist for inspecting a professional pallet before signing the delivery note.
Transport en été : ce que la chaleur fait à un chargement
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.
Fournisseur unique ou multi-sourcing : arbitrer pour un CHR
Single supplier or multi-sourcing for your foodservice business: advantages, dependency risks, logistics costs, and decision-making criteria based on establishment size.
Tarif dégressif et paliers : comment se construit un prix en gros
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.
Casse, invendus, DLUO courte : que faire d'un lot qui approche
Waste, unsold stock, short best-before date: practical options for professionals (foodservice, grocers) – processing, promotion, donation, buyback. Anticipate with the right KPIs.
Food cost d'une carte de desserts aux fruits secs
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.
Calculer un coût portion : du sac de 5 kg au dessert servi
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.
Bio : ce que le cahier des charges change au sourcing et au prix
How a supplier specification sheet impacts sourcing, storage, and pricing for foodservice and grocery businesses. A concrete analysis for professional buyers.
Vrac et loi AGEC : contenants du client, étiquetage, responsabilité
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.
Aflatoxines : ce qu'un acheteur contrôle à réception
Aflatoxins in dried fruits and spices: origin, affected products, supplier guarantees, and reception checks for foodservice and grocery professionals.
Contamination croisée fruits à coque : le plan de maîtrise en cuisine
Streamlined workflows, dedicated utensils, cleaning protocols, staff training, and traceability: a concrete cross-contamination control plan for nuts in professional kitchens.
Allergènes fruits à coque : ce que l'achat en vrac oblige à afficher
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.
Légumes secs : du poids sec au poids cuit, rendements et coût portion
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.
Measuring Spices in Large-Scale Catering: Portion-Based Weight Guidelines
Spice weight guidelines for 200 covers: portion-based dosing, volume scaling, spiciness, bitterness, and standardisation. Practical guide for large-scale catering.
Stock rotation and seasonality of B2B dried fruits
Planning your dried fruit purchases throughout the year: harvest calendar, consumption peaks, FIFO rotation, and stock coverage for professionals.
Dried Fruit Sizes and Grades: How to Read a Technical Data Sheet
Understanding dried fruit sizes and grades: W320, No. 1, count, moisture content. Decoding a technical data sheet before bulk procurement.
Bulk purchasing: SIRET, VAT and B2B framework | Palimex
Wholesale sales reserved for professionals: SIRET, intra-Community VAT, minimum packaging of 5 kg and pallet delivery. The legal B2B framework explained.
HACCP Dried Fruits: Best-Before Date, Traceability, Reception
HACCP dried fruits: reception control, best-before date vs use-by date, batch traceability, FIFO storage, and allergens. The reference guide for professionals.
Free Delivery and Pallet Shipping: Bulk Order Guide
Free delivery, pallet shipping, order consolidation: how to structure your professional purchases to reduce logistics costs and secure receipt.
B2B dried vegetables wholesaler: chickpeas, lentils, beans
Bulk dried vegetables for foodservice: chickpeas, lentils, beans. Calibres, soaking, yield and 5 kg and 25 kg pack sizes.
5 mistakes that make dried fruit go mouldy in 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.
Guide: the 10 essential dried fruits for pastry chefs and caterers
Discover our top 10 essential dried fruits for pastry chefs and caterers. Perfect your recipes with the dried fruits offered by Palimex
How to choose your dried fruits? Palimex pro guide
Dried fruits now hold an essential place in food businesses, bulk sections, gourmet grocery stores, hotels, and bakeries.
Dried fruits for bulk aisles: choosing the right products
Dried fruits for bulk and greengrocer sections: how to choose the right products? Pro guide Palimex for B2B wholesalers. Catalogue and B2B expertise.
Dried fruits for professional pastry: wholesaler guide
Palimex dried fruits for professional pastry: almonds, hazelnuts, pistachios, nuts, raisins, apricots, dates. Professional guide by Palimex for B2B wholesalers.
Choosing a dried fruit wholesaler: the B2B guide
Choosing a wholesale dried fruit supplier is essential for professionals: quality, price, traceability, and logistics. Discover our tips for selecting the right one.
Dry fruit trends for end-of-year celebrations
Discover the trends in dried fruits for the holidays: essential, gourmet, and nutritious products to enhance your end-of-year festivities!
Diversify your range with dried fruits | Palimex
Diversifying your range with dried fruits: new opportunities for restaurateurs, bakers and caterers, from indulgent snacks to breakfast offerings.
Hotel breakfast trends: adding dried fruits to the buffet
Breakfast trends in the hotel industry: how dried fruits enhance the buffet, enrich the guest experience and support a balanced morning offering.
How to store dried fruit: methods and shelf life
Discover the best storage and preservation techniques for dried fruits. Follow our recommendations to maximize their shelf life | Palimex.
Why buy dried fruit from a wholesaler | Palimex
Discover the advantages of choosing a wholesaler for your dried fruit needs. Save money while ensuring quality and.
A return under the sign of well-being!
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.
Storing Medjool dates like a pro: complete preservation guide
Temperature, humidity, FIFO, packaging: every rule for storing Medjool dates as a professional and avoiding stock losses.