Blog
Insights and strategies for finance leaders, executives, and AR teams in food and beverage distribution, focused on managing risk, improving customer experience, and streamlining workflows
Why an efficient credit application processes matters for food & beverage distributors
Slow, manual credit apps cost distributors sales. Over 82% of buyers demand invoice terms, and half will pick faster-approving vendors. Learn how to modernize your credit onboarding and win more customers.
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CAI Software and Wholesail Partner to bring AR automation to Seasoft, Food Connex and Acctivate customers
We’re pleased to announce a new partnership between Wholesail and CAI Software that empowers vendors to confidently manage credit risk, simplify accounts receivable, and enhance relationships with their buyers.
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Automated Bank References: A Smarter Way to Assess Buyer Creditworthiness
Traditional credit assessments are slow and incomplete. This feature gives vendors real-time financial insights, like average daily balance and net cash flow, directly from a buyer’s bank—speeding up decisions without adding friction.
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Can you get customers to pay faster by shortening their terms?
How do payment terms impact when customers actually pay? Our latest analysis shows that invoices with terms shorter than 15 days are often paid late—especially when customers use checks or ACH. But the right payment strategies can help businesses get paid faster.
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California’s New Alcohol Payment Law: What It Means for Distributors and Breweries
California recently passed AB-2991. With this new law, alcoholic beverage transactions between retailers and wholesalers must primarily be settled through electronic funds transfers on January 1, 2026. This means no more checks or cash.
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Why do restaurants & retailers pay some vendors faster than others?
Payment behavior is a crucial aspect of managing cash flow, yet it varies dramatically even within the food and beverage industry. This post explores how differently buyers pay their vendors based on what those vendors sell.
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How to Buy Seafood: Tips from a Chef Turned Distributor
“Our niche is chef-to-chef,” says Adrian Hoffman, co-founder of Four Star Seafood. After a career in the kitchen, he knows what it takes to source the best, freshest seafood products possible.
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What Restaurants Should Know About Working with Small Farms
Small farms like Dirty Girl need partners who understand and facilitate their practices and goals. Here are insights and considerations buyers need to know for healthy, long-term relationships.
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NOPA’s Recipe for Relationships That Last
NOPA, the farm-to-table mainstay in San Francisco’s neighborhood of the same name, has long remained quietly, consistently ahead of the curve.
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Local Sourcing, Scaled: How Good Eggs Connects Small Farms to the Masses
Ben Hartman tells us how Good Eggs scales “local” for the masses and what other big purchasers can learn from their success.
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