As featured in the March 2018 NICA News, Source1 Purchasing’s David Koretsky.
With new restaurants, more menu choices for in-room dining, high-end buffets, new gaming table snacks, and an array of specialty dishes, casino operators must be smart about food and beverage purchasing. Many casino operators are opting to work with partners such as Source1 Purchasing to help them lower food costs.
For casino operators, now’s the time to attract millennials with expanded food and beverage offerings, appeal to this health-conscious group with fresh, eco-friendly menu options, gain market share and increase your profits from this growing chunk of the workforce.
To achieve reliable performance, many restaurant owners and chefs have discovered the power of working with a partner such as Source1 Purchasing. With our purchasing solution and online marketplace, all your locations can access a centralized purchasing platform, so the same standard of high-quality ingredients can be used system-wide.
Choosing the right suppliers that match the flavor of your business and continuously evaluating their performance can be time-consuming, but the rewards can be very sweet. Here are some areas for hotel owners, chefs and food & beverage managers to contemplate when choosing suppliers.
For a franchisor or a management company, affiliating with a Purchasing Services Organization (PSO) provides an effective solution to many of these challenges. A PSO allows you to set up the systems and processes needed to take advantage of bulk purchasing across locations.
You control your purchasing environment while procurement specialists manage the details. The program is flexible enough that you can continue working with your own suppliers. There is no cost to participate and the agreement can be terminated without penalty as early as 30 days after you are enrolled in the program.
According to the National Restaurant Association 2017 Restaurant Industry Outlook, a gradually improving economy will help restaurant-industry sales continue to advance in 2017, but restaurant operators continue to face margin pressures, a tightening labor market and some lingering consumer uncertainty.