Quality will take a hit on key specialty items if you go 100% broadline. Their custom spices, specialty cheeses, and authentic sauces are usually mediocre white-label stuff. My rule of thumb: buy all oil, flour, packaging, and basic proteins from one broadliner, keep 1-2 specialty vendors for signature items.

I made the switch from gel to cream for the exact same safety reasons a while ago, and honestly, the modern cream formulas break down heavy volume sets just as fast without the risk of slipping. Take a look at Lashbox LA's Supreme Cream Remover or London Lash Supreme Cream Remover—they have a thick, butter-like texture that stays completely put, but they still melt dense volume bonds in about 3 to 5 minutes. The key is just making sure you apply a generous layer at the base and let it sit under a tiny piece of plastic wrap to trap the heat, which speeds up the breakdown tremendously.

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