Imagine Collective

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Food Broker FAQs

Why is it more profitable using a food and beverage broker team vs hiring one?


If you’re looking to open a business, it’s important to look at the fundamentals. You need to know what your costs are going to be, and how much profit you’ll make. But what if there was another way? What if there was an easier way for companies like yours to scale their operations without hiring new employees? How would that work? Well, I’m glad you asked! In this article we’ll look at why using food and beverage brokers is more profitable than hiring in-house teams for various reasons including scalability (you can hire one broker instead of 10), visibility (they have access clients who provide valuable feedback) and updated market research (food and beverage brokers have access mentorship programs). So, grab some popcorn because we’re diving into this topic now!


A food and beverage broker has the capacity to handle large volumes of orders. They have access to multiple suppliers, distributors, and retailers so they can always be on top of your needs. This also means you won’t need to worry about having enough staff when it comes time for an order rush or even load-in/load-out at the end of season sales.


Food and beverage brokers have access to a network of distributors, suppliers, and customers. They can help you find new markets, new suppliers, and even new customers. If your business is food-focused but doesn’t have the right connections in this niche market yet, then using a food broker may be right for you.

Updated Market Research

Up-to-date research is critical. Research is constantly changing, and the information you receive from your broker will be outdated before you can use it to make informed decisions. Research moves quickly, with new studies released every day. As you work with your broker on a project, they can show you how these changes affect the market and how other companies are responding to them.

Research isn’t static–it grows in both size and complexity over time as more people become interested in a particular topic or industry sector. This means that any given piece of data may not be relevant today but could become important later down the road if another trend emerges in response to something else happening within this field (for example: if there’s an increase in demand for gluten-free food options).

Reliable Partners

Partners are the most important part of a food and beverage broker. They are the ones who will be out there in the field working with you, so it’s important for them to be reliable and trustworthy. Partners also must be able to get the job done.

In addition, it’s important that your partner has experience in this industry, so they know what they’re doing when they go out on jobs like yours!

Competitive Food and Beverage Brokers?

One of the main reasons why it is more profitable to use a food and beverage broker team is because they will help you find the right suppliers. If you are looking at hiring an in-house team, then this can be time consuming and expensive. A food and beverage broker has access to many different suppliers across all industries, so they can help you find what works best for your business.

A food and beverage broker will be more profitable than hiring an in-house team

Hiring an in-house team is more expensive and time-consuming than using a food and beverage broker.

When you hire an in-house team, you pay their salaries and benefits while they’re on your payroll. If they leave, it costs you more to replace them than if they were part of a larger group with shared benefits.

Additionally, if they don’t work well together or are difficult to manage then it could cause problems down the line as well as potentially cost more money (in terms of lost productivity).

On the other hand, there are added costs associated with contracting out like:

  • Outsourcing some tasks/responsibilities may require new software licenses or equipment purchases which need to be budgeted for upfront; however once implemented these will add up quickly over time due to increased usage – this becomes especially relevant when dealing with complex processes requiring multiple steps such as data collection/analysis etc., so make sure not only does what needs doing get done efficiently but also without delays or errors occurring along the way!


We hope this post has given you a better understanding of why it makes sense to use a food and beverage broker. It’s not just about saving money, but also about having access to the latest market research and industry trends. And with so many options available today, it’s hard to know where you should start your search! We hope we’ve demonstrated how valuable each of these benefits can be when choosing between hiring an in-house team vs contracting out work through one of our preferred brokers. So, if you’re looking for someone who knows their stuff, then contact us today!

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Best for: Hospo venues channels and FMCG distributors looking to add something new to their offering.