Types of Food Distributors

‍1) Broadline Distributors

Broadline distributors are distinguished by carrying thousands of different products that a large
range of operators might need.  These tend to be shelf-stable, packaged goods that are sold in
high volume. Consequently, broadline distributors tend to be large organizations that serve a
large market.  The range of products is large, but more generic.  Specialized or niche products
that an operator might want to use may not always be carried.

2) Specialty Distributor

Specialty distributors focus on a certain type of smaller category than a broadline distributor. For
example, a fresh seafood distributor will have the supply chain and food safety skills and
infrastructure to provide fresh seafood to seafood restaurants.  They will have products that a
broadline distributor would not be able to provide.

Or a specialty distributor might work exclusively with Middle Eastern restaurants, for example,
across a specific region.  They would carry the specialized, niche ingredients that chefs at these
restaurants would not be able to purchase from a broadline distributor.

3) Redistributor

Redistributors do not sell directly to food service operators, but buy directly from producers, and
break bulk for smaller, local or niche distributors.  Redistributors provide less than truckload
(LTL) quantities to these smaller distributors.

These smaller distributors serve smaller, individually owned food service operations that don’t
have enough volume to buy from large broadline distributors.  Redistributors make this possible.
4) Cash & Carry

Finally, a cash and carry distributor is more of a wholesaler than a distributor because they don’t
transport products to food service operators. Rather, operators go to a cash and carry warehouse
and purchase and pick up their products there.  There are many restaurant supply businesses
that operate in this way, that smaller food operators will buy from.

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