Competitive, Consistent, Collaborative: Backhouse's 3 Pillars of Supplier Excellence

Starting a search for foodservice equipment suppliers is more than just time-consuming. It can be an overwhelming exercise in due diligence. Hospitality procurement teams know that establishing confidence in a new partnership can be tough: it’s a must to find established partners with a proven track record who can consistently execute on expected pricing, delivery schedules, and quality.

At Backhouse, we take away the fear of the unknown. Only suppliers who meet our high standards of excellence are approved to enter our marketplace so customers have peace of mind that, no matter which quote they choose, the supplier will deliver them an exceptional experience. 

Here are the three “C’s” of the important standards we have for the suppliers on Backhouse, and why they’re so vital in protecting our customers.

1. They submit competitive quotes.

The vetting process begins every time our customers submit a Sourcing Request. If a supplier’s service area falls within the customer’s address, they’ll have the opportunity to submit a quote.

The first time a supplier submits a quote, our technology verifies if it’s competitive for that local market. If the quote is too low, it raises concerns about the potential compromise to product quality or authenticity; too high, and it raises concerns about the value and market fairness for the requesting customer.

When our system confirms a quote is competitive, it moves on to the humans behind Backhouse for further review. We meet with the supplier to dig into their business, their point of view, and ultimately, the value they can bring to Backhouse’s customers.

2. They offer a consistent experience.

Foodservice operators can’t afford to lose an entire day for a delivery that doesn’t come. Whether they’re for brand new buildouts or replacements for worn-out equipment, product delays impact the bottom line. Period.

The suppliers on Backhouse are known for their consistency. They have a track record of anticipating any potential supply chain delays, communicating clearly with customers, and eliminating any unpleasant surprises.

We collect customer feedback after every purchase is completed to ensure a supplier is meeting these expectations. If they fall short, we review the situation in depth with them to troubleshoot and avoid similar pitfalls in the future.

3. They act as collaborators to operators.

A big reason why we developed Backhouse was to give operators more transparency into equipment procurement. If a supplier doesn’t have that same point of view, they aren’t a good fit for our marketplace.

All of our vendors and manufacturers are partners to foodservice operators. They’re eager to share ideas, debate the pros and cons of certain products, and add value in whatever way they can to help see restaurants and hotels thrive.

Even if challenges arise, our suppliers maintain their professionalism and treat every customer with respect. They understand that operators already face frustrating situations every day, so they’ll act as an additional support system that’s willing to work as a team to solve problems.

By holding all our vendors and manufacturers to these three non-negotiable standards, Backhouse eliminates the fear and uncertainty of equipment procurement. We vet the market so operators and procurement teams don’t have to, ensuring that every quote comes from a trusted, professional partner dedicated to mutual success.