Labor shortages and rising food costs have created significant challenges for restaurant and foodservice operators across the country. As inflation drove up the price of core ingredients, maintaining profitability has become a more complex task than ever before.
Operators are scrambling for solutions that don’t compromise the quality or creativity of their menus. Gone are the days when smaller portions or cheaper alternatives were enough to balance the books—today’s restaurants need a fresh approach.
This is where the role of distributors, and the expertise they offer, has evolved to become a critical factor in the success of restaurant operations.
The relationship between a foodservice operator and their distributor is no longer just about getting the right seafood, beef, or poultry delivered on time. It’s about a collaborative effort to put together the puzzle of profitability while maintaining innovation.
Distributors who understand the needs of their clients and provide a wide range of support, from offering specialty ingredients to delivering menu ideas, have become indispensable partners in the competitive foodservice landscape.
For many operators, the key to a signature menu isn’t just the core proteins, but the oils, rubs, and other specialty ingredients that transform dishes into something truly memorable.
“It’s not just about lobster anymore,” said Ian MacGregor, CEO of LP Seafood and Specialty.
“We’ve evolved from a seafood distributor to offering gourmet specialty items that help chefs create standout menus.”
Restaurant operators today are more dependent than ever on their distributors—not just for their product selection but for their insights and guidance. With the challenges of labor shortages, distributors have stepped in to offer creative solutions that streamline kitchen processes.
As chefs juggle limited staff, many rely on their distributor reps not only to deliver quality ingredients but also to act as consultants, helping them explore new trends, flavors, and techniques.
MacGregor, whose company LP Seafood and Specialty recently rebranded to reflect its growing portfolio, explained, “We realized it wasn’t enough to just sell the best seafood. Chefs needed more from us, whether it was high-quality olive oils or unique charcuterie, so we expanded to meet those needs.”
Distributors that provide a wide range of specialty ingredients are essential to creating distinctive, high-margin menu items that can help restaurants stand out.
With consumer expectations at an all-time high and diners looking for memorable, unique experiences, these ingredients help restaurants deliver exceptional dishes that keep patrons coming back.
LP Seafood and Specialty is an example of how distributors are responding to the changing market. The company’s rebrand from Lobster Place last month was driven by the need to better reflect the breadth of their offerings.
“We’ve always been committed to delivering the best seafood to New York City, but over the years, we expanded into gourmet foods that reflect the evolving tastes of our customers,” MacGregor said.
So, how does an operator choose the right distributor? What makes one partner better than another in a marketplace where distributors offer similar products?
Table of Contents
1. Comprehensive Product Range
The modern restaurant operator needs more than just the basics. Distributors offering a broad selection of complementary products—such as sauces, oils, vinegars, spices, and charcuterie—provide the flexibility that chefs need to create innovative dishes.
A distributor that understands food trends and offers curated selections can save operators time while inspiring new ideas for their menus. LP Seafood and Specialty, for instance, offers over 3,700 SKUs, including not only seafood but also a variety of specialty items.
2. Consultative Sales Reps
The sales representative plays a crucial role in a distributor’s success. It’s not enough for reps to just deliver products—they must understand the challenges their clients face and provide creative solutions.
At LP Seafood and Specialty, sales reps often come from culinary backgrounds, giving them the knowledge and experience to offer tailored advice to chefs.
“Our salespeople are former chefs and food writers who are passionate about serving their clients,” MacGregor said. “They understand the challenges chefs face and are empowered to help them find solutions.”
3. Customization and Flexibility
Great distributors understand that no two restaurants are the same. Whether it’s sourcing a rare ingredient or offering custom cuts of meat, a distributor who can tailor their offerings to a chef’s specific needs can make a huge difference in creating a standout menu.
“We’ve built our specialty food line by listening to chefs and delivering what they need,” MacGregor explained. “Everything we offer, from olive oil to charcuterie, has been added because chefs asked for it.”
4. Speed and Reliability
In the fast-paced restaurant environment, timely deliveries are critical. A distributor who can guarantee quick turnarounds ensures that operators have what they need when they need it.
LP Seafood and Specialty, for example, offers a six-hour delivery window, ensuring that chefs in the ultra-competitive New York City market can rely on last-minute orders being fulfilled in time for service.
“In this business, reliability is everything,” MacGregor said. “We’ve built our entire operation around meeting the demanding timelines of our customers.”
5. Commitment to Quality
High-quality ingredients are at the core of any great restaurant. A distributor that sources the best products and maintains strict quality control can be a game-changer for operators looking to maintain their reputation for excellence.
LP Seafood and Specialty, for instance, prides itself on offering the finest seafood and gourmet ingredients, ensuring that restaurants can confidently craft their menus around top-tier products.
When selecting a distributor, foodservice operators should take several factors into account. First, look for a distributor that understands your specific market and customer base.
A good distributor doesn’t just sell ingredients—they help you create a menu that resonates with diners. Look for a partner who offers more than just products; they should provide insights, trend analysis, and support that can help elevate your offerings.
Next, ensure the distributor has a reliable delivery system. Restaurants, especially in cities like New York, depend on precision logistics to keep their kitchens stocked. Finally, it’s important to work with a distributor that prioritizes relationships.
“We build strong, consultative relationships with our clients,” MacGregor explained. “We listen to their needs and help them find creative ways to meet the challenges they face.”
For those interested in exploring how LP Seafood and Specialty can help elevate their menu offerings with high-quality seafood and gourmet ingredients, Ian MacGregor is available for consultation.
To learn more about their portfolio and how they can support your business, visit LP Seafood & Specialty’s website or reach out directly to Ian at ianm@lpbrandsnyc.com
