I’m currently in the final stages of opening my small fusion bistro, and honestly, the stress is starting to hit. We are trying to keep that 'home-cooked' feel, but my biggest hurdle right now is the supply chain. I’ve had some major communication breakdowns with my initial wholesale partners—they just don't seem to get the level of quality I need for the menu I’ve designed. It’s becoming a real bottleneck for our launch. Has anyone here dealt with sourcing issues for a small, high-quality-focused space? How are you guys handling vendor consistency when you're just starting out?
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Milena Zorman
MarkBurton MarkBurton
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