Lady Coco welcomes wholesale enquiries from cafés and hotels in Phuket. Its FAQ directs prospective partners to choose “Bring Lady Coco to my shop” on the contact form or email the team. Before asking for a price list, prepare a short brief covering your venue, menu, expected usage and storage arrangements.
The best supplier decision for your business depends on more than finding an appealing flavour. You need a product your customers want, a serving process your staff can repeat, and supply terms that fit your operation. This checklist explains how to structure that conversation without assuming minimum orders, delivery coverage or equipment support that have not been agreed.
Begin with the role ice cream will play on your menu
A café offering a scoop beside a brownie has a different brief from a hotel building several plated desserts. Write down how you intend to serve the product before selecting flavours. That helps you ask about the right format, portion size and ordering pattern.
Keep the opening range focused. A small selection with clear jobs on the menu is easier to evaluate than a long list bought because every name sounds appealing. For example, you might want a familiar flavour for a warm dessert, a contrasting option for a second dish and a separately verified dairy-free choice.
Those are planning examples, not a recommendation to order a fixed combination. Your customer preferences, kitchen setup and expected sales should determine the final range. Lady Coco’s retail collection is useful inspiration, but ask which products and formats are available for wholesale.
Compare products in the way you will serve them
If a tasting or sample arrangement is available, explain the intended use. Evaluate the product with the dish it will accompany, not only as a spoonful on its own. A flavour you enjoy alone may play a different role beside chocolate cake, fruit or coffee.
Use a simple evaluation sheet: flavour, texture, fit with the dish, portion consistency and staff feedback. Keep observations specific. “Works well with the berry dessert” tells you more than “premium,” while “difficult to portion in our current setup” identifies a practical question to resolve.
Ask for written product information before finalizing the menu. Ingredients and allergen details should match the actual supplied item. A name such as Coconut, Pistachio or Mango is useful for browsing but is not enough information for your team to answer customer questions responsibly.
Ask for the commercial details together
| Area | What to clarify |
|---|---|
| Product | Available flavours, pack sizes and ingredient specifications |
| Pricing | Price per pack, applicable taxes and any additional charges |
| Ordering | Minimum order, lead time and order cut-off |
| Supply | Collection or delivery options and service area |
| Storage | Required freezer conditions and handling instructions |
| Support | Who to contact about shortages, quality questions or changes |
These are questions to ask Lady Coco, not statements of its current wholesale terms. Request a quotation that records the agreed details so your purchasing and kitchen teams are working from the same information.
Calculate serving cost from your own portion
Comparing suppliers by the price of a tub can be misleading when pack sizes and serving practices differ. Start with the agreed pack price and estimate the number of saleable portions your operation can produce from it. Then include the other components of the dessert and a realistic allowance for waste.
As a purely hypothetical example, a pack costing 900 baht and yielding 30 portions gives an ice cream cost of 30 baht per portion before other ingredients or operating costs. This is an illustration of the calculation, not a Lady Coco quotation, pack size or recommended selling price.
Test your assumed portion with the utensils and presentation your team will actually use. If one staff member serves a very different amount from another, the theoretical cost will not reflect your service. Agree on a repeatable portion before building the final menu price.
Check storage before increasing the flavour range
Confirm that your freezer arrangement can hold the intended stock in the conditions specified by the supplier. Discuss receiving, storage and service procedures with the kitchen team. A product that fits the menu still needs a workable place in the operation.
Ask for guidance on handling opened packs, stock rotation and what to do if a delivery arrives in an unexpected condition. Keep the supplier’s instructions accessible to the staff receiving stock, not only to the person placing orders. Do not assume that freezers, display cabinets or staff training are included unless the quotation says so.
A focused range can also make stock review easier. Record what sells, what remains and which dishes generate repeat orders. Use that evidence to adjust the next order instead of expanding the range solely because a new flavour photograph looks appealing.
Give dairy-free choices their own operating plan
Lady Coco identifies its sorbet range as dairy-free on the consumer FAQ. For a wholesale menu, request the specifications of the products you intend to buy and discuss how your own kitchen will handle them. Your sauces, cones, toppings and utensils become part of the finished serving.
Do not copy a supplier’s ingredient description into a broader promise about your entire dessert unless it remains accurate after your preparation. The dairy-free sorbet guide explains the consumer-facing distinctions; your operation still needs its own verified information.
Send a brief that starts a productive conversation
A useful first message could read: “We operate a café in Phuket and want ice cream for two plated desserts. We have freezer space available and would like to discuss suitable flavours, pack sizes, ordering terms and delivery or collection. Please let us know what information you need for a quotation.”
Add your venue name, area, intended launch timing and a realistic estimate of usage if you have one. If you do not yet know the volume, say so and explain the menu plan. There is no benefit in inventing a forecast just to make the enquiry sound more established.
Quick answers for prospective partners
Does Lady Coco accept wholesale enquiries?
Yes. The published FAQ welcomes café and hotel partners and directs them to the contact form.
Are minimum orders and delivery charges published here?
No. Request current terms for your venue and requirements. This guide does not establish a supply agreement.
Where should I enquire?
Use “Bring Lady Coco to my shop” on the contact form. Include your venue and intended menu use so the team can respond to a concrete brief.
