Why We Accept Low MOQs
At Bigman Foods by Dat Khuong JSC, we design our supply approach around how hotels and restaurants actually operate. Demand changes daily, menus evolve, and storage and cash flow must be carefully managed. Accepting low minimum order quantities (MOQs) is a deliberate choice—one that reflects our understanding of the hospitality business.
Low MOQs give chefs and operators greater control. By ordering closer to real demand, partners can maintain freshness, reduce waste, and manage inventory more efficiently. This flexibility supports better cost discipline while allowing kitchens to stay responsive to guest preferences and seasonal shifts.
For independent restaurants, boutique hotels, and growing food service businesses, low MOQs remove unnecessary constraints. They make it easier to test new dishes, adjust menus, and scale operations sustainably—without overcommitting resources or compromising quality.
Our ability to offer low MOQs comes from operational strength. Through disciplined sourcing, efficient logistics, and close collaboration with suppliers, we remain reliable and consistent at every order size. This ensures that flexibility never comes at the expense of quality or service.
Accepting low MOQs also aligns with our commitment to responsible food service. Ordering what is needed—no more, no less—helps reduce food waste and supports more sustainable kitchen practices. When kitchens operate with confidence and precision, the entire food ecosystem benefits.
At Bigman Foods, our role is to support those who serve others. By offering low MOQs, we help our partners stay agile, focused, and ready to deliver great food and meaningful dining experiences every day.
