Thu, 5 November 2015
There’s always pressure to keep costs down, and we often look first to the vendors who supply us. Big ticket items like meat and seafood attract plenty of attention, and we should also be watching frozen and dry goods, paper and plastic, fruit and vegetables. Some prices are seasonal and others just seem to creep up over time.
In this interview Ken Burgin talks with Joe Dunbar, the Food Cost Wizard. We discussed negotiation tactics and what makes a ‘good deal’, including price, price stability, availability and delivery. The value of locking in a single supplier for long-term deals, the importance of product specifications, and using online ordering systems and portals. There’s not much Joe hasn’t seen in his many years working with restaurants, foodservice and vendors of all sizes – it was great to tap into his experience!