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
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
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.
