Most restaurant operators are overpaying their suppliers — not because they aren't smart, but because they don't have someone who knows how the distributor side actually works. I do.
I've spent 20+ years on both sides of the foodservice industry — operating restaurants and working inside major national food distribution companies. I know how suppliers price, how deviations get approved, and how rebate programs get structured. That knowledge is what I bring to your business.
What I do: I go inside your current supplier relationships, identify where you're leaving money on the table, and negotiate directly with manufacturers, distributors, and brokers to secure pricing deviations, rebate programs, and exclusive contracts that protect your margin long term.
Results I've delivered: Built distribution territories from zero to $2.5M. Signed operators to exclusive contracts locking in pricing advantages. Negotiated deviation and rebate structures that created immediate margin recovery. Reduced food costs 6-8 points across multiple concepts through structured purchasing systems.
If you're ready to stop guessing and start building real margin — let's talk.