Originally Posted by foodpump
Ah jeez, now we got a sales rep who can't admit to being a sales rep--uh..'scuse me, an "associate", telling a whole bunch of Chef's that their #1priority is serving a "quality product with consistent flavour and appearance".
>>>>Former Street Associate, Distributor Management and Former Restaurant Owner... >>>>Those 3 mention are the Nuts and Bolts of your Cuisine...As much as you think its Assumed...Its Not, with many Independent Restaurants...I frequent Restaurant often...but I do Support Local rather than Chains...Maybe your more Hands on with the 3 choices above
Fact of life here: Every Chef knows that if he goes above a certain food cost, for a certain period of time, say...4% for two consecutive months-- the guy (or gal) is out the door, fired, axed, turfed.
In order to keep the food costs in line, the Chef needs every bit of help s/he can get. If that means shopping around, comparing prices, then so be it.
>>>>Not sure about your Distributors...Most of the issues I've seen or heard with Food Cost is Pilferage or Higher than usual Inventory levels...
And "trust"? You don't trust giving prices to a customer???????? Again, every Chef knows the score with the big broadliners, if s/he doesn't "do" at least 5 grand a month with them, orders get shorted, items get replaced with other items. The bigger customers get the preferred treatment, don't get shorted. We trust this, just like we trust a dishwasher not to show up for a Fri night shift and have made plans to cover the shift by Wed.
>>>>No issues giving Prices...Issues are What are you getting for Driving pricing Down...That goes to your point of Shortages, Replaced Products to fit your price points...Quality???
And if you read between the lines of all those that have "Aggressive" amounts of vendors, you'll find out a little fact of life, something that most of us have figured out at 16: If Johnny across the street is selling apples, the the smart thing to do is sell oranges. That way you don't compete with Johnny on pricing, and everyone can make enough to cover costs. In other words: BE UNIQUE and your customers will respect you.
>>>>My experience with Distributors...Less is More...More time to spend watching what going on behind the house...
Escoffier, made the following statement: "The owner who doesn't give his Chef choice of vendors loses the right to complain about the quality of food". Powerful observation
>>>>Agreed...Trust a Vendor...or Associate to work in your Best Interest...
How much do I save by shopping around?
40% on dairy
10% on poultry, plus they throw in a free case of bones for stock with every delivery
5-7% on disposables and soap
20% on produce
>>>>My concern with the above...If your saving those percentage with categories...your Vendors are Not working in your Best Interest in my Opinion...But those % against a $5,000 Invoice...Wow!!!...The Ducts are not Aligning well with your Vendors...
It's worth it to shop around
>>>>If you can't trust them....Yes
Let the big broadliners stick to the hospitals and retirement homes, a good a'la carte kitchen relies heavily on creative purchasing, and that doesn't happen from one supplier.
>>>>No saying One Supplier but to have that many on Premise to save Food Cost...Hmmmm....
So, Food Cost...you must be around 30% averaging your Menu with Customer choices??? ...I'm I close or Less
>>>>The 2 Broadliner's are now Merging...Now that's a concern for All