Product waste, menu engineering, and recipe management all contribute to a well-managed food cost. What about Supplier pricing though? How is this managed and could paying high prices actually be your own fault? High food cost is one of the problems restaurant operators struggle to manage. Besides theft, waste, understanding product mix, and setting the correct sell price, operators must watch the suppliers’ product pricing, as it directly affects the bottom line. The question is what does affect supplier pricing? In this post, we will discuss how to best manage supplier prices, and how to keep it down through better ...

We are happy to share our annual report looking at how our membership and service has grown over the last year and some of the purchasing trends and insights we’ve gained in 2019. Enjoy! Staying on trend and watching for new and different brands is at the core of what ChefMod delivers. When markets spike and even when they don’t, we have been the leader in providing quality Alternative options for nearly everything that you buy for your restaurant.  We are happy to share our annual report looking at how our membership and service has grown over the last year, look ...

Failing to Receive/Request Quotes ahead of the purchase. One of the simplest questions you can ever ask your supplier is “can you do better?”. Get a price for items you’re buying, and always ask them to do better. You would be surprise on how powerful this one question can be.  2. Poor Organization and Planning: Set par levels to maximize delivery size and negotiate lower prices. Waiting until the last minute is never a good idea, especially in a commercial kitchen. Some business are highly seasonal and can change on a dime, but most of us work in fairly stable environments ...