Restaurant Restructuring Supply Foundation

SITUATION
A mid-sized (125 unit) restaurant chain had developed a strong customer base, but costs were not in line and supply programs were not fully developed and in place.

 PROBLEM
Purchasing and supply programs were up and running, but had not been reviewed for years.  No high level purchasing expertise was in place.

 SOLUTION
We targeted and performed supplier and program bid outs in each area of purchasing (broad-line distribution, produce, chemicals, paper & disposables, linen), restructured purchasing programs and assisted in the interview process for full time department Vice President of Procurement.

 BENEFITS
We were successful in streamlining the purchasing function, set up contract pricing for key commodities and non-food items and structured purchasing systems to actively audit contracts and pricing.  As a result of the work performed, we were able to attain strong bottom line cost savings in mid $500k range and transition the day-to-day management to full time personnel.

For more information, contact Lee Plotkin at 972- 744-9882 or [email protected].