Posted on September 28, 2013

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.

Optimize Distribution Costs (Part II)

Posted on September 11, 2013

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:

Optimize Distribution Costs (Part I)

Posted on August 28, 2013

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:

Buying Versus Purchasing

Posted on August 8, 2013

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.