1. Buy by count-size, not vague size labels
Use count ranges per kilogram to avoid confusion across suppliers. Clear count specs reduce claims and protect margin when product lands.
2. Define whole versus processed format
- Head-on shell-on for premium display and some restaurant channels
- Headless shell-on for prep efficiency
- Peeled and deveined options for volume catering
3. Add receiving checks to your SOP
Receiving teams should check smell, shell condition, meat firmness, and delivery temperature. Consistent receiving logs improve supplier accountability.
4. Protect continuity with programme planning
Build predictable weekly demand projections and share them early with your supplier. This improves allocation decisions during seasonal demand spikes.
5. Link your buying guide to live enquiries
Keep a buyer-facing page with your preferred spec language and enquiry route. Our fresh tiger prawns wholesale UK page can help start that process.
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