I've been volunteering to cook at this social services and treatment center for homeless people. On average they do 50 people for lunch Mon-Fri (less on the weekends because attendance isn't required), a similar number for cold breakfast (almost always small bowl of cereal w/ milk, toast, coffee and oj), and maybe a dozen sack dinners every day.
I'm trying to help them stretch their food dollars, and we're making some progress by doing more scratch cooking and getting some of the clients there to learn cooking skills and help out in the kitchen.
Right now, the more then half meals are frozen entrees (eg family sized stoufers lasagna). They've even been serving canned peas (it's like a personal affront).
They don't have anybody with food service experience working there. I'm told that before the new director arrived, they were only feeding them frozen burritos (only had one microwave). The new director and the person they employ to do the kitchen are really committed and want to do better stuff though. It's kinda frustrating though, because both of them are responsible for so much other stuff, that the kitchen is almost an afterthought. For example, I traded shifts so I could do the St Pats day party for them, and they ran out of salt!.
Anyway, they have a couple vans, so cash and carry aren't a problem. Right now, they're using a combination of Smart and Final, and sometimes Costco. They aren't using Restaurant Depot, but that's in the works.
Mostly, I've been trying to figure out if a once a month (maybe once a quarter) drygoods/paper products/chemicals order with a broadliner would make sense. They've got tons of storage, and they use a lot of paper (they've got around 9 bathrooms!). Would a broadliner even bother with a small account?