Spreadsheet nerd here. Finally calculated what sysco’s minimums actually cost me over 2 years.
The Setup:
- 35 seat restaurant
- Sysco minimum: $1,200/week
- Actual need: ~$700/week
The Math:
- Weekly overorder: $500
- Waste from overorder (estimated 60%): $300/week
- Annual waste: $15,600
- 2 year total: $31,200
THIRTY ONE THOUSAND DOLLARS in pure waste.
That’s a new kitchen, a renovation, a marketing budget, or you know… PROFIT.
I’m done. Anyone have recommendations for no-minimum suppliers in the midwest?