Food Buyers Network Purchasing Solutions

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Food Cost Control & Procurement Strategy Articles

Strategic Relationships in Food & Beverage Procurement Strategy

Tuesday, Jun 16, 2009

Often times we have found that food service operators believe that procurement strategy should be based on conflict and competition rather than partnership. In other words, some operators believe that getting the best price means nothing but hard negotiating and keeping a supplier's proverbial...Read More

Download the Fresh Produce Checklist

Sunday, Jun 14, 2009

Download the "Fresh Produce Checklist" to get tips on how to maintain your produce.

Recipe Cards: A Key Component in Food Cost Control

Thursday, May 28, 2009

Many firms that make their income through consulting or the sale of systems to help operators become more profitable through cost control often find that their business peaks during economic slumps. It seems that many operators become more concerned about effective cost control systems when it...Read More

Making the Best Out of Bad Times: Cost Control in Economic Downturns

Thursday, May 28, 2009

Open any newspaper and it is quickly apparent that we are being bombarded with signs of an economy in peril. While these predictions have sometimes become self-fulfilling prophecies as publicized economic fears have fueled consumer behavior, there are certainly economic signals that indicate a...Read More

Menu Introspection

Wednesday, May 27, 2009

While the kitchen may be the heart of the operation, the heart of the business is undoubtedly the menu. Most of us realize that the money invested in an operation is expected to return a profit through the sale of products or services. For restaurant owners, this return is realized by the...Read More

Standard Accounting versus Cost Accounting

Wednesday, May 27, 2009

There is a critical difference between financial accounting and financial management/cost accounting, though this distinction is not always fully realized by some restaurant operators and managers. While financial accounting generally involves the preparation of strictly financial reports and...Read More

Lowering Food Cost through Key Item Analysis & Management

Wednesday, May 27, 2009

Restaurant cost control contains volumes of work relating to the food service cost control trifecta: food, labor and alcohol costs. While there are invaluable cost control systems and theories presented in these works, operators often find it difficult to implement such procedures, as they...Read More

Lowering Food Cost for Independent & Regional Restaurant, Hotel and Food Service Operators

The Food Buyers Network™ Difference:

Lower the price you are paying for food by 10% to 30% by getting access to pricing contracts based on group purchasing leverage of over $3 Billion

Track and view your prior purchases with our technology solutions that provide insight & efficiency

Educational & coaching solutions that ensure a holistic approach to procurement

Ongoing contract value, quality assurance, pricing compliance and safety monitoring

Food Buyers Network™ purchasing programs provide access to a $3 billion supply chain of goods and services. Our contracting experts focus on the entire supply chain, going beyond the distributor to negotiate attractive pricing with manufacturers and even raw material suppliers.

Our food & beverage program includes name brand products diverse enough to satisfy a wide range of customers - from the budget-minded operator to the most discriminating chef. Our procurement experts bring years of experience to the product selection and contracting process, while our quality assurance experts work to ensure that what you pay for is what arrives at your door.