When looking for the right ingredient, operators should adhere to the following guidelines, supported fully by the supplier: • Products’ specifications and packaging should be inspected by the chef, together with their Certificates of Analysis. • Ask for a periodical price fix on preset timeframe whenever possible. • Request trial samples and set sample specs’ records to match with future actual delivery. • Make sure items are available for constant supply. • Ask for resources, such as suppliers’ technical support or try-out sessions.