Restaurants

Not every restaurant needs a candy supplier. But the ones doing an after-dinner touch, a mint with the check, or a petit-four style finish usually need something better than what a regular foodservice distributor stocks. That’s a narrower need, and it’s a steady one — small orders, repeated often.

What fits a restaurant order

Imported chocolate works well for a check-side treat. Mints cover the simpler version of the same idea. If you’re doing something more composed, marzipan and nougat or a European milk chocolate line can work into a dessert plate without much extra effort on your end.

Ordering at restaurant volume

You don’t need a lot at once. The 3 kg order minimum is usually covered by a single case or two, which fits how most kitchens actually buy — smaller amounts, more often, rather than one massive order twice a year. List prices are visible without an account, so you can check whether something fits your food cost before applying. Once approved, wholesale accounts get account pricing and Net-30 terms.

• Small, repeat orders fit this model better than one bulk purchase
• Country-of-origin documentation is available if it matters for your menu language
• Payment is confirmed and arranged by phone, not through an online checkout

Look through toffee and caramel or check the Italy country page for chocolate options, then set up a wholesale account or send a quote request for anything larger.