Negotiate pricing for distribution, food, disposables, and other essential items.
Depending your your size, your restaurant group should have between 50% and 90% of your Food, Non-Food and NA beverages under price contracts. These contracts could be formula-based for commodity items, fixed delivered price for processed items, market-based for fresh produce, or rolled into a deviated pricing for distributor branded products.
We believe discounted and rebated pricing through a GPO leaves money on the table.
We also believe a distributor should not be in charge of setting your pricing.