I have been selling in restaurants for over 25 years. Most of them are mom and pop music, and some are exquisite white tablecloths. The mix also includes schools, hospitals and nursing homes.
So many restaurants keep thinking that they need to buy from numerous suppliers in order to get the best price for the items they buy. In my opinion, this is not the case and has never been the best strategy for a restaurant if they want to develop their business and improve their profits.
On all chain accounts that you see every day, there is only one main supplier. You can be sure that you spent millions on improving your business model to capitalize on their return on investment.
There are many areas that cost you money if you have several suppliers. How many sellers should you have each week? How many supplies go through your back door every week? How many times a week do you have to stop what you are doing to place another order? How many checks do you write every week? How many pickups and loans do you do every week? How long does your accountant take to track all of these providers?
When you consider all these things, it simply does not make sense to do this week after week, but trying to convince some operators how much time and energy they spend is simply useless. This time it was possible and necessary to send work to get new customers through the front door.
So try to resist this path of cherry, gathering all your suppliers in the hope of improving your profits. Chain counters have a proven system, why not use it to your own advantage?
