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CHAPTER ONE: PURCHASING POWERS
Introduction

The cost of goods may be an operator’s largest controllable expense – making procuring wisely one of the biggest opportunities to save. In this chapter, we focus on a range of purchasing strategies that have helped make every dollar count, including:

• How restaurant companies of all sizes are tapping into the buying power typically reserved for only the largest.

• Why purchasing locally can create many competitive advantages, including the appeal to environmentally-conscious consumers.

• How some restaurateurs are cutting the cost of goods without downgrading quality.

• The powerful case to be made for working with a “prime” vendor over ongoing competitive bidding.

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