The quality of a kitchen or a shelf starts with sourcing. Buying produce wholesale is not only about a good price; it is about getting the right product, in the right quantity, at the right time. This guide walks restaurants, hotels, cafés, caterers and retailers that buy regularly from the wholesale market through the topics they run into most, from planning demand to checking deliveries.

1. Plan your needs together with the unit

Not everything at the market is sold by the same unit. Most fruit and vegetables go by the kilogram, herbs such as parsley, dill, mint, arugula, cress and spring onions are sold by the bunch, while lettuce, iceberg, artichokes and sweet corn usually go by the piece. Thinking of your order in these units makes the quote accurate and checking the delivery easy.

  • Work out weekly consumption per product; the average of the last four weeks is a good start.
  • Set a separate buffer for weekends, holidays and peak season.
  • Buy herbs more often in smaller amounts; root vegetables, potatoes and onions less often in larger amounts.
  • For dishes with clear portion weights (salads, sides, soups), calculate produce needs backwards from the number of portions.

2. Define quality: size, ripeness, origin

A "good tomato" is not the same for everyone. You may want firm, evenly sized tomatoes for salads but riper ones for sauce. Stating these three things in your request ensures your expectations are met:

  • Size (calibre): large, medium, small or a specific size range
  • Ripeness: ripe for immediate use, or able to keep for a few days
  • Origin and variety: for example Hicaz pomegranate, Deveci pear, Kırkağaç melon

Size is not just about looks; it affects cost too. For items served whole on the plate (bell peppers for stuffing, cocktail tomatoes, mandarins on a fruit platter), an even size makes both presentation and portion control easier. For produce that is chopped, a smaller or mixed size can deliver the same result at a lower cost.

3. Know the class terms

At the market, produce is graded by appearance, shape and the share of defects. These are the terms you will hear most:

  • Extra: near-flawless produce whose shape, colour and size show the best traits of the variety. Ideal for display and presentation.
  • Class I: good-quality produce that may have slight defects in shape or colour. The most balanced choice for most kitchens.
  • Class II / standard: produce with visible cosmetic defects that is still fit for consumption. An economical option for sauces, soups, juices and jams.

4. Work with the season

Produce in season tastes better and is more stable in price. Rotating menus or promotions with the season lowers costs naturally. If you need something out of season, telling us early lets cold-storage or import options be considered in time. You can see what peaks in which month in our season calendar.

5. Understand what drives prices

Wholesale prices are set daily and depend on many factors. Knowing them helps you read a price list correctly:

  • Where are we in the season? Supply is low and prices high in the first and last weeks of a harvest.
  • Weather: frost, hail, heavy rain or a heatwave can cut supply within days.
  • Demand peaks: religious holidays, Ramadan, New Year and the tourist season noticeably raise demand for some products.
  • Size and class: extra and large produce costs more than the standard grade of the same product.

6. Cut waste at ordering, not at delivery

Most waste comes from the wrong quantity and the wrong storage. Moving deliveries into the right conditions straight away (herbs cool and humid, tomatoes outside the cold room, potatoes and onions dark and dry) noticeably extends shelf life. See our cold chain and storage guide for details.

7. Delivery checklist

  • Do quantity and unit match the order?
  • Is there bruising, rot or excess moisture at the bottom of the crates?
  • Are herbs yellowing or vegetables going soft?
  • Did products that need a cold chain arrive at the right temperature?
  • Is the ripeness as requested? Is produce for immediate use marked separately from produce that will wait a few days?

If you spot a problem, taking a photo and reporting it right away speeds up the solution. Keep the affected crate apart from other produce.

8. Quick tips by product group

  • Tomatoes: ask for different ripeness for salads and sauces; store them on a cool shelf, not in the cold room.
  • Citrus: fruit with a shiny skin that feels heavy for its size is juicier; medium size is enough for juicing.
  • Herbs: order little and often, and share how to keep herbs fresh with your team.
  • Root vegetables, potatoes and onions: they are hardy and can be bought less often and in bulk, but do not store potatoes and onions side by side.
  • Soft fruit (strawberries, cherries, figs): chill immediately after delivery and use within one or two days.

9. Common mistakes

  • Ordering everything at the same frequency: herbs and soft fruit wait too long, while root vegetables arrive more often than needed.
  • Comparing quality on price alone: cheaper produce with high waste ends up costing more.
  • Putting deliveries away without checking them: problems are only noticed when the produce is used.
  • Fixing the menu without looking at the season: out-of-season produce is both pricier and less flavourful.

10. Simplify with a single supplier

Buying fruit and vegetables from one place simplifies order and invoice tracking and reduces the number of deliveries. At Elit you can put fruit and vegetables in one cart and either ask for a price list or ask us to call you. Registered companies can order quickly without re-entering their details. Answers to questions about the process are on our FAQ page.

To get started, add what you need from the fruit and vegetable lists; if something is not listed, just write it in the "Other" field.