1. Explain who you are buying for.
A kitchen needs to know how the product performs during service. A shop needs to assess its presentation for the consumer and its storage space. A distributor needs to define the channel and sales area. Start there: a product name alone does not determine the right format.
2. Identify what you are comparing.
Specify lavash, khinkali or pelmeni and ask for information on the particular product. For lavash, dimensions and units per pack may matter; for filled dumplings, the product, weight and presentation. Ask about available options instead of assuming every filling or size is in the catalogue.
Ask whether the price is per item, weight, pack or box. Also note taxes and transport when you receive the proposal. Similar amounts may cover different quantities or services.
3. Review what affects the purchase.
Request the product specification and commercial terms before planning receipt. These points are particularly useful:
- Ingredients and allergens for the product.
- Storage, preparation and shelf life specified by the producer.
- Pack contents and applicable minimum quantity.
- Availability and delivery terms for the business postcode.
- Price, taxes and validity of the proposal.
4. Give an honest forecast.
If you are starting out, say this is an initial evaluation. If you already use a similar product, share your usual consumption without presenting it as a commitment to buy. Distinguish a trial, an event and regular replenishment: they are different situations.
A message you can adapt.
“We are [business], in [town and postcode]. We are interested in [product] for [kitchen, shop sales or distribution]. We expect [approximate quantity, if known]. We would like information on products, format, specification, minimum, price and delivery possibilities. We would like to start [approximate date].”
At El Lavash, sending an enquiry starts a conversation. Availability, price and delivery are confirmed before an order is finalised.