Food-safety standards
Ask for evidence of documented food-safety systems, traceability and regular production controls. Certifications such as ISO 22000 show that processes are managed against a recognised standard.
Predictable supply
A good price is not enough if stock is unavailable when needed. Discuss capacity, lead times, delivery areas and how order changes are handled.
Clear specifications
Weight, size, ingredients, storage and baking instructions should be clear. This helps your team calculate cost per serving and produce a consistent result.
Communication and support
A strong partner responds promptly, provides samples and helps select the right format for your volume and equipment.