HoReCa

HoReCa olive oil supplier checklist: what hotels and restaurant groups should demand

Hotels, restaurant chains and foodservice distributors have different needs from retail — pack format, cost-per-litre, consistency across seasons, and single-supplier accountability. This is the checklist to send to any EVOO supplier before you approve them.

Pack format

5 L jerrycans for kitchens, 250 ml table bottles for tableside, 100 ml single-serve for breakfast trays. Same oil across all formats — brand consistency across the guest journey.

Cost per litre delivered

Get quotes EXW, FOB Algeciras and DAP your central warehouse. Compare on cost-per-litre landed, not case price. A jerrycan supplier landing at €4.20/L beats a bottled supplier at €6.10/L for kitchen use.

Seasonal consistency

Ask for the sensory profile of the past three harvests. A good supplier holds a defined varietal window (e.g. early-harvest Picual, Oct–Dec) year after year so the chef's recipes taste the same in March as in October.

Documentation per lot

IFS Food Higher Level or BRCGS AA, HACCP, allergen statement, non-GMO, kosher/halal on request. One CoA per shipment. Any supplier that hedges on lot-level documentation is a compliance risk.

Reorder lead time

Standard container 25–35 days from PO. Pallet-level buffer stock in Rotterdam or Gothenburg cuts reorder to 3–7 days. Confirm your supplier's EU stock policy before signing.

Own-brand vs distributor label

Chains gain margin by putting the supplier's premium EVOO into their own tableware. NostraMareFoods ships branded own-product only; we do not private-label, but our label design and 250 ml table bottles are built for on-brand tableside service.

Talk to our B2B team

Certified samples, lot documentation and container quotes within one business day.

Request samples Talk to sales