Any good football coach knows in order for the team to succeed, they need to know how to score. In the world of multi-unit foodservice, your team may include servers, chefs, kitchen workers and various administrators and of course, the buyer.
In Part I of “Optimize Distribution Costs”, we discussed how to determine mark-up, how to improve efficiencies and the importance of consolidation. Remember, there are three basic costs of supply:
How best to manage your costs? Should you consolidate? Shop the market and place orders based on “cherry-picking” the lowest item cost? This is such an important topic; I plan to cover in two parts. Let’s look at the basic costs of supply:
The single best way to reduce your food cost is to shop every item from several distributors each week. If you think this statement is true, congratulations, you are a buyer. If you know there is more to it, you are a purchasing manager.