Understand.

Reporting and analysis to understand your spend.

Consolidate.

The fewer vendors you have, the easier it is to manage the flow of raw materials coming into your restaurants.

Photo by Luis Muzquiz on Unsplash

Leverage.

Know your numbers, know your forecasted growth, and use it to secure contracted pricing.

Negotiate.

Negotiate and contract pricing for distribution, food, disposables, and other essential items.

Photo by Michael Browning on Unsplash

Photo by Alex Holyoake on Unsplash

Audit.

Confirmation that your pricing programs are in place.