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Make the most of your salt supplier relationship

Make the most of your salt supplier relationship

The March/April issue of Snow Business magazine features “Two Sides to Every Story: Choosing a Salt Supplier.” Lisa Stapleford of Oceanport, LLC, provided the vendor’s viewpoint on what to look for when choosing a supplier. Check out the story here.

Once you’ve made the choice, how can you ensure a smooth working relationship? Stapleford provided these five suggestions:

1) Always keep enough supply on hand for at least two snow events. Never wait until you are out of material to reorder. In high-volume times, it may take at least two to three days to receive your deliveries. And always be flexible about your receiving hours. If you get a call from dispatch and they say they are loading your order and want to deliver it, be ready to take deliver at anytime. Do not let your order get put at the bottom of the list if you refuse to take it when called.

2) Make sure your account is updated with the most recent locations and contact information prior to November. Never wait until the heat of the moment to get your account changed.

3) If your vendor asks for yearly estimates, provide the most accurate figure you can. These numbers are used to track supplies for any given year, which allows your vendor to ensure it has product for you. If you estimate too low but actually purchase double your estimate, this can cause shortages and may limit your ability to purchase more supplies.

4) Please understand that if there is a state of emergency in your area and you cannot drive on the roads, neither can our delivery trucks (See Rule No.

5) Use the guides and online information available in the Salt Institute’s Education Center. It has a lot of helpful guides on spread ratios, storage, etc. Printable manuals are available to download. http://www.saltinstitute.org/Education-Center/Snowfighters-training.

Lisa Stapleford is vice president of Oceanport, LLC. a supplier of bulk salt products to the East Coast. Contact her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Last modified on Thursday, 14 April 2011 16:12
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