Ordering from Suppliers

Discussion in 'Professional Chefs' started by gee1, Aug 1, 2013.

  1. Telephone

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  2. Facsimile

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  3. Text Message

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  4. e-mail

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  5. On-line Supplier Site

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  6. Other

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  1. gee1

    gee1

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    I am debating how to implement orders from suppliers. How do you order from your suppiers? Are you only using phone orders? Are you using fax or e-mail? Have you tried ordering on-line from suppliers who offer B2B sites? How important it is to keep ordering via telephone? Is it true with respect to all type of suppliers?

    Any input or thoughts will be highly appreciated.