Who can a restaurant turn to for sourcing and suppliers?
Supply & import is one of Eatsy Concierge's resource categories, covering ingredient supply, sourcing, food import and wine — including natural wine — import. Tell us the items, volumes and delivery rhythm and we connect you to a suitable supply partner, and help request and compare quotes, instead of you calling around one by one. Matching is free for restaurants with no lock-in.
- Matching fee
- Free for restaurants, no lock-in
- What it is
- Matching and initial screening — not inspection or a guarantee
- Categories covered
- 6 categories, 23 services
- Market
- Taiwan-first, expanding to Japan
Switching suppliers rarely stalls on price — it stalls on finding someone who fits your delivery rhythm and specs. A clear item list, weekly volume and delivery window is what makes a match worth making; those are the first three things we ask.
What this category covers
- Wine & natural-wine import
- Ingredient sourcing
- Ingredient supply
- Ingredient import
Partners you may meet
Wine on Table
Selection, pairings and natural-wine import — a reason for every table.
A wine partner Eatsy trusts — natural-wine curation and pairings, treating everything on your table as their own. With Wine on Table, you can relax.
This is matching and initial screening, not inspection or a guarantee; the final engagement and terms are for you and the partner to confirm.
About finding suppliers
- Where do restaurants buy ingredients?
- Usually three channels in parallel — wholesale markets, large distributors and specialist suppliers — split by item. Fresh and dry goods follow different supply logic and rarely come from one source. Eatsy Concierge matches supply partners by item and can help request quotes.
- How do I start looking for a specific imported ingredient or wine?
- Start with the use case, expected volume and acceptable lead time, then the item itself. For wine we work with Wine on Table, a partner specialising in natural-wine curation and pairings; general food import is matched and introduced by item.
- I already have a supplier — is matching still useful?
- The common use is adding a second source. Consolidating buys negotiating room; splitting buys a buffer when something runs out. Decide per item, by how much of your food cost it carries — more practical than replacing everything.
- Do you verify suppliers for me?
- We look at portfolio and past collaboration record, professional background, and feedback from restaurants afterwards — partners with poor reputations aren't recommended again. This is matching and initial screening, not inspection or a guarantee; the final engagement and terms are for you and the partner to confirm.
Further reading
Other resource categories
Prefer to browse yourself? The directory lists every partner in this category.