What Distributors Can Learn from Chefs About Agility

Step inside a busy kitchen during dinner service, and you’ll see agility in action. Chefs juggling dozens of orders at once, adapting on the fly when an ingredient runs out, or pivoting instantly when a customer asks for a substitution. It’s fast, it’s unpredictable, and it’s the definition of controlled chaos.

Sound familiar? That’s foodservice distribution, too.

Just like chefs, distributors are constantly balancing supply, demand, and timing. The ones who thrive aren’t the ones who stick rigidly to the plan—they’re the ones who know how to adjust, adapt, and keep moving when the unexpected happens.

Preparation Is Everything

Chefs live by mise en place, which is a French term roughly translating to set up or “everything in its place”. Before service begins, they prep ingredients, sharpen knives, and make sure every station is ready.

For distributors, the same principle applies. Agility doesn’t come from winging it, it comes from being prepared. That means clean data, organised systems, and the right tools in place before the rush hits. Without it, every small disruption snowballs into a full-blown disaster.

Adaptability Under Pressure

When a supplier delivers smaller prawns than expected or the fryer breaks mid-service, chefs don’t have the luxury of stopping. They adapt, switching menus, changing techniques, and keeping diners happy.

Distributors face the same pressure. A last-minute order, a truck delay, a product swap, these challenges are inevitable. The key is not avoiding them, but responding fast without compromising service. Agility here means turning potential frustration into trust.

Communication Makes or Breaks It

In a kitchen, silence isn’t golden, communication is. From “yes, chef!” to the constant back-and-forth between stations, good comms keep service flowing.

Distributors, too, rely on communication to keep the chain unbroken. Whether it’s updating a customer about stock changes, collaborating with suppliers, or ensuring drivers know their routes, agility is built on clear, proactive communication.

Balancing Consistency with Creativity

The best chefs know when to stick to the recipe and when to improvise. They keep consistency at the core, but they’re not afraid to flex when the situation calls for it.

For distributors, the same balance applies. Consistency builds trust: orders arrive right, on time, every time. But creativity showcased by finding a substitute, streamlining a process, introducing new solutions, keeps customers coming back. Agility is about knowing when to follow the playbook and when to rewrite it.

Where Technology Enters the Kitchen

Chefs use tools to sharpen their edge: better ovens, smarter prep equipment, digital ordering screens. These tools don’t replace skill, but they amplify agility.

That’s exactly what FOBOH’s AI-powered workforce does for distributors. By automating repetitive admin tasks and keeping data clean, it gives teams the freedom to focus on the high-pressure, human side of the job: problem-solving, communicating, and delighting customers.

Agility isn’t chaos… it’s control in motion. And in foodservice, the most agile players are the ones who win.

Distributors who adopt the mindset of chefs — preparing thoroughly, adapting quickly, communicating constantly, and balancing consistency with creativity — will not only survive the pressures of today’s market but thrive in tomorrow’s.

Because at the end of the day, both chefs and distributors know the truth: service never stops, and agility is the secret ingredient that keeps it all together.

It’s time to work smarter. Let’s talk about how FOBOH’s AI workforce can revolutionise your foodservice business.