B2B guides
22 articlesPilier Pro tips
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.