Bulk Seafood Buying Guide for Restaurants, Caterers & Event Planners

Why Buy Seafood in Bulk?

For restaurants, caterers, and event planners in Metro Manila and Rizal, buying seafood in bulk offers significant advantages:

Cost Savings

According to restaurant industry discussions, bulk purchasing can reduce seafood costs by 25-40% compared to retail prices.

Purchase Type	Price per Kg (Shrimp)	Monthly Savings (50kg)
Retail	₱750-900	—
Wholesale	₱550-650	₱5,000-12,500
Bulk Contract	₱500-600	₱10,000-17,500

Other Benefits:

1. Consistent Quality: Same supplier = consistent product
2. Reliable Supply: Pre-arranged delivery schedules
3. Menu Planning: Know what's available and when
4. Relationship Benefits: Priority service, better terms
5. Custom Orders: Special cuts, sizes, preparations

Choosing the Right Supplier

Not all seafood suppliers are created equal. Here's what restaurant owners and caterers recommend looking for:

Key Evaluation Criteria:

1. Source Transparency

• Where is the seafood sourced?
• Are they direct from fishermen or through middlemen?
• Can they trace product origin?

2. Freshness Guarantee

• What is their catch-to-delivery time?
• How do they maintain cold chain?
• What's their policy on rejected products?

3. Consistency

• Can they supply your needed volume regularly?
• What happens during low seasons?
• Do they have backup sources?

4. Pricing Structure

• Fixed vs. market-rate pricing
• Volume discount tiers
• Payment terms

5. Delivery Capabilities

• Delivery schedule options
• Coverage area
• Minimum order requirements

Questions to Ask Potential Suppliers:

1. "What's your source for [specific seafood]?"
2. "How quickly from catch to my kitchen?"
3. "What's your minimum order and lead time?"
4. "Can you provide references from current restaurant clients?"
5. "What happens if I receive substandard product?"

At Crabby N' Shrimp:

We specialize in supplying restaurants and event caterers across Metro Manila with:

• Direct-sourced seafood from local fishermen
• 24-48 hour catch-to-delivery
• Flexible minimum orders
• Custom sizing and preparation
• 24/7 ordering availability

Quality Standards to Demand

When your reputation depends on quality, you can't compromise on standards.

Temperature Requirements:

Product Type	Ideal Temp	Maximum Temp
Fresh Fish	0-2°C	4°C
Fresh Shellfish	0-4°C	7°C
Live Shellfish	4-10°C	15°C
Frozen Seafood	-18°C or below	-15°C

Physical Quality Indicators:

For Shrimp:

• Firm texture, no mushiness
• Translucent shells (raw)
• Clean ocean smell
• No black spots (melanosis)
• Consistent sizing

For Crabs:

• Active movement (live)
• Heavy for size
• No missing limbs
• Hard shells (unless soft-shell)
• Clean underside

For Fish:

• Clear, bright eyes
• Red gills
• Firm flesh
• Shiny scales
• Fresh smell

Documentation to Request:

• Catch/harvest dates
• Temperature logs during transport
• Source location documentation
• Health certificates (for export-quality)

Pricing & Negotiation Tips

Understanding seafood pricing helps you negotiate better deals.

Factors Affecting Price:

1. Seasonality

   • Prices fluctuate with catch volumes
   • Peak season = lower prices
   • Off-season = higher prices

2. Order Volume

   • Higher volumes = better prices
   • Consider combining orders with other businesses

3. Payment Terms

   • Cash on delivery often gets discounts
   • Credit terms may add 5-10%

4. Order Frequency

   • Regular orders can lock in better rates
   • Sporadic ordering = market prices

Negotiation Strategies:

1. Know Market Prices

• Check wet market prices regularly
• Understand seasonal patterns
• Compare multiple suppliers

2. Commit to Volume

• Offer guaranteed monthly volume
• Sign 3-6 month contracts
• Combine with other buyers if possible

3. Be Flexible

• Accept what's fresh/available
• Order during off-peak times
• Pay promptly

4. Build Relationships

• Long-term partners get better treatment
• Refer other businesses
• Be a good customer

Sample Price Tiers at Crabby N' Shrimp:

Order Size	Discount
10-25 kg	5% off retail
26-50 kg	10% off retail
51-100 kg	15% off retail
100+ kg	Custom pricing

Calculating Order Quantities

Accurate ordering prevents waste and stockouts.

Restaurant Calculation Formula:

Weekly Need = (Avg. Covers/Week × % Ordering Seafood × Portion Size)

Example:

• 500 covers per week
• 30% order seafood dishes
• 200g average portion
• Weekly need = 500 × 0.30 × 0.2kg = 30kg/week

Event Calculation Formula:

Event Need = Guests × Seafood Portion × Buffer (1.1-1.2)

Example for 100-guest seafood boil:

• 100 guests
• 500g seafood per person
• 10% buffer for waste/seconds
• Event need = 100 × 0.5kg × 1.1 = 55kg

Portion Guidelines:

Event Type	Shrimp	Crab	Fish
Appetizer	80g	100g	60g
Main Course	150g	200g	180g
Seafood Boil	300g	250g	—
Buffet	100g	150g	120g

Storage & Handling Requirements

Proper storage is critical for food safety and quality.

Refrigerated Storage:

Fresh Seafood (1-2 days max):

1. Store in coldest part of refrigerator
2. Place on bed of ice in perforated container
3. Cover with damp cloth
4. Replace ice twice daily
5. Use within 48 hours

Live Shellfish:

1. Never store in fresh water (kills them)
2. Keep damp, not submerged
3. Store at 4-7°C
4. Use within 24 hours for best quality

Frozen Storage:

Blast Freezing (-30°C):

• Preserves texture best
• Maintains quality for 3-6 months

Standard Freezing (-18°C):

• Adequate for most uses
• Use within 2-3 months

FIFO System:

Implement First In, First Out:

1. Date all incoming product
2. Store new stock behind old
3. Daily rotation checks
4. Weekly inventory audits

Temperature Monitoring:

• Install digital thermometers
• Check temperatures 2x daily
• Log all readings
• Investigate any deviations

Delivery & Logistics

The last mile is crucial for seafood quality.

Delivery Best Practices:

1. Schedule Strategically

• Early morning deliveries (cooler temps)
• Align with prep schedules
• Allow time for inspection

2. Inspection Protocol

• Check temperature immediately
• Inspect quality visually
• Document any issues
• Reject substandard product

3. Quick Transition

• Minimize time at receiving
• Move to storage within 15 minutes
• Log all received items

Cold Chain Requirements:

Stage	Temperature	Max Duration
Supplier storage	0-2°C	—
Loading	< 4°C	15 min
Transport	0-4°C	Per distance
Unloading	< 4°C	15 min
Your storage	0-2°C	48 hours max

Working with Crabby N' Shrimp:

We understand the unique needs of food service businesses:

Our B2B Services:

• Same-day delivery in Metro Manila
• Temperature-controlled transport
• Flexible delivery windows
• Custom packaging options
• Quality guarantee with replacement policy

Service Area:

• San Mateo, Rizal (same-day)
• Metro Manila (same-day)
• Greater Rizal (next-day)
• Bulacan, Laguna, Cavite (next-day)

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Ready to partner with a reliable seafood supplier? Crabby N' Shrimp has been serving restaurants, caterers, and event planners across Metro Manila with premium fresh seafood. Contact us at +63 906 009 7942 or visit our location at B3 L12 Charrieville 3, San Mateo, Rizal to discuss your business needs.