{"id":149597,"date":"2025-07-22T07:00:50","date_gmt":"2025-07-22T07:00:50","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=149597"},"modified":"2025-08-21T09:40:05","modified_gmt":"2025-08-21T09:40:05","slug":"launching-a-mobile-pizzeria-selecting-food-vendors-part-9","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/launching-a-mobile-pizzeria-selecting-food-vendors-part-9\/149597\/","title":{"rendered":"Launching a Mobile Pizzeria: Selecting Food Vendors (Part 9)"},"content":{"rendered":"

Pizzerias Can Choose to Source Ingredients From Distributors, Retailers, Local Farms or a Mix of All Three<\/strong><\/h1>\n

(Editor\u2019s note: This is the ninth installment in a series about opening a mobile pizzeria by Jason Cipriani, co-owner of <\/em>Sips & Pies<\/em><\/a>.\u00a0You can read the other articles <\/em>here<\/em><\/a>.)
\n<\/em>Sourcing ingredients and supplies for your mobile pizzeria feels like it should be an easy process. You find a distributor, sign up for an account, place an order, and it gets delivered a day or two later. And for the most part, that\u2019s how it works. But establishing relationships with distributors and vendors has been a process.<\/p>\n

When it comes purchasing ingredients, as you likely learned (or will learn) in your state-required food-safety training, you can\u2019t buy your food from just anyone \u2013 you\u2019ll need to purchase it from retail sources such as food distributors, retailers such as local grocery stores, local farmers or farmers markets. Each food seller has its own set of pros and cons. Here are my experience and lessons learned thus far into our journey:<\/p>\n

Food Distributors<\/strong><\/h2>\n

As soon as we had our state sales tax license<\/a> and EIN, I started applying at food vendors. I primarily wanted to establish relationships with local reps, but I also wanted to educate myself about the logistics of placing orders, receiving orders and pricing information \u2013 both to understand our cost of goods but also to price our pizzas.<\/p>\n

In general, you\u2019re going to get the best prices from large distributors, but that comes with caveats as well. Some distributors have a minimum number of cases they require for any deliveries.\u00a0Additionally, distributors won\u2019t deliver to your home address, so you\u2019ll need some sort of business for your deliveries \u2013 such as your commissary<\/a> or another restaurant.<\/p>\n

For the most part, distributors sell food in bulk, so you\u2019ll have to pay attention to quantities when ordering. For instance, we\u2019re actively trying to avoid as much food waste as possible, so even though we can get, say, a pound of basil for $8, we\u2019d end up throwing out half of it. Instead, we\u2019re going to start buying 8 ounces of basil from the grocery story for $10.<\/p>\n

My biggest complaint about using large distributors as a small startup pizzeria is that we\u2019re often not taken seriously. I spend a lot of time advocating for myself and our business with vendors.\u00a0I recently had a drink distributor tell me they were concerned about doing business with a food truck because their minimum order is $200, and they questioned whether we could support that.<\/p>\n

Don\u2019t be afraid to be persistent, especially if emails and text messages are going unanswered.<\/p>\n

Food Retailers<\/strong><\/h2>\n

Another option for sourcing ingredients is using a retailer \u2013 be it a local grocery store or big-box retailer such as Costco or Sam\u2019s Club. We\u2019re currently supplementing our distributor orders with shopping trips to for things like garlic (and soon, basil).<\/p>\n

Three of our staple ingredients \u2013 flour, cheese and meat \u2013 aren\u2019t even available in grocery stores, so we\u2019re forced to source those through a large distributor. Our tomatoes are available at Target and Whole Foods \u2013 sold in 28-ounce cans for around $5 per can, which is enough for 14 pizzas. Meanwhile, I can get a 102-ounce can of tomatoes from a distributor for $9.48, which is enough for 51 pizzas. That\u2019s an easy decision.<\/p>\n

I spend a lot of our down week shopping prices and quantities of non-staple ingredients between distributors and grocery stores. Sometimes it saves us money, other times it saves us from creating waste.<\/p>\n

Local farmers<\/strong><\/h2>\n

I didn\u2019t shop at local farmers markets last year, but this spring I was eager for their shelves to be stocked with fresh produce and other products. I\u2019d love to feature as many local ingredients as makes sense on our menu.<\/p>\n

There\u2019s a local garlic farm I want to try, and last summer I saw a farm offering locally grown basil that would be nice to have as an option.<\/p>\n

I don\u2019t quite have the entire product sourcing workflow down yet. We\u2019re too new, and I\u2019m too green. But every week and every order is another opportunity for me to learn.<\/p>\n

I\u2019m still trying to figure out how to balance it all, and I\u2019m sure I\u2019ll make plenty of mistakes along the way, but that\u2019s just part of the process.<\/p>\n

JASON CIPRIANI<\/strong> is the owner of Sips & Pies<\/a>, a mobile wood-fired pizzeria serving Neapolitan-inspired pizza, in Colorado.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pizzerias Can Choose to Source Ingredients From Distributors, Retailers, Local Farms or a Mix of All Three (Editor\u2019s note: This is the ninth installment in a series about opening a mobile pizzeria by Jason Cipriani, co-owner of Sips & Pies.\u00a0You can read the other articles here.) Sourcing ingredients and supplies for your mobile pizzeria feels […]<\/p>\n","protected":false},"author":62,"featured_media":149596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[534,794,490,2439,3158,595],"topic":[3254],"class_list":["post-149597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-distributors","tag-groceries","tag-grocery-competition","tag-restaurant-vendors","tag-retail","tag-vendors","topic-operations"],"acf":[],"yoast_head":"\nLaunching a Mobile Pizzeria: Selecting Food Vendors (Part 9) - Pizza Today<\/title>\n<meta name=\"description\" content=\"Sourcing ingredients and supplies for your mobile pizzeria should be easy. 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