Let’s get straight into how I finally picked Masters food suppliers after weeks of headaches. Started simple: ran outta everything at the shop last month. Fridge looked like a desert. Empty shelves staring back at me. Panic mode.
The Dumb First Move
Googled “best Masters food supplier” like an idiot. Big mistake. Got hit with fifty thousand ads. Clicked the top three links that looked legit. Filled out those annoying quote forms. Got seven calls in two hours. Felt like being stalked by salespeople.
What Actually Worked
Ditched the computer. Threw on shoes and visited three spots downtown.
Spot #1: FreshDirect
- Dude handed me a “free sample” tomato.
- Squeezed it back in the truck – mush city.
- Price list looked okay till I saw the “cold storage fee” fine print.
Spot #2: MetroFoods
- Walked into the warehouse – freezer smelled like old fish.
- Manager bragged about “premium beef”. Cut open a box – frostbite chunks.
- Their app crashed three times trying to place a test order.
Spot #3: LocalGourmet
- Friendly lady gave real samples this time.
- Pineapple tasted like candy. Got excited.
- Then saw the bill for bulk onions – cried internally.
The Ugly Experiment Week
Bought small batches from all three. Disaster log:
- Tuesday: FreshDirect cucumbers arrived bruised. Looked like soccer balls.
- Thursday: MetroFoods chicken leaked pink juice in my cooler. Almost puked.
- Saturday: LocalGourmet strawberries molded faster than I could say “refund”.
How I Survived
Called the chef from that bistro on Fifth. Bought him coffee. Got real talk: “You’re nuts using one supplier.”
So now:
- Meat = MetroFoods (but I check every dang box)
- Produce = LocalGourmet (only stuff I see FIRST)
- Dry goods = FreshDirect (cause their rice sacks don’t rip)
Yeah. Oops. Extra vendors, extra invoices, extra headaches. But haven’t tossed rotten food in two weeks. Calling that a win.
