The consequences of serving tainted food are not only dire for your customers but can present serious, career-ending repercussions.
There are two important questions to ask, “Are you getting what you paid for?” and “Are you placing your customers and establishment in harm’s way?”
As providers of volume allowances, contract pricing, and rebates, foodservice operators and purchasing executives often express skepticism about our programs. Why, they ask, are manufacturers giving them this money? What’s in it for the manufacturer?