Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business. A lot of stuff they don’t want you to know! My mission is to you the independent restaurant that is trying to thrive and not just survives in today’s ultra-competitive restaurant industry. It’s my duty to give you an edge that can help you run a more profitable business.
You have a major food distributor in your market that you are probably buying from. It could be Sysco, US Foods, Performance Food Group, Ben E. Keith, Shamrock Foods, Gordon FoodService or another regional brand. One thing you have to know up front is that their business is a lot like yours: uber-competitive!
They make their money as you do. Where you are one guest at a time, they make money one case at a time. Just like you, they have overhead that kicks their ass. In restaurants, it’s usually the culinary team that eats up most of your labor budget. In foodservice,...
I don't like spam either so let's make sure you're a human being. Plus, I am throwing in a copy of my Manifesto for Outstanding Restaurants!