How to Lower Food Costs in a Restaurant
The fastest levers to reduce food cost percentage — from supplier pricing to portion control to menu engineering. Includes benchmark targets by restaurant type.
→Supplier PricingHow to Compare Food Supplier Prices
A step-by-step process for comparing Sysco, US Foods, GFS, and other distributors item by item — including how to normalize units and calculate total spend impact.
→Supplier NegotiationsHow to Negotiate With Food Distributors
The exact scripts and data preparation process for getting better pricing from your current distributor — without damaging the relationship.
→Distributor BillingHow to Read a Sysco Invoice
A field guide to every line item on a Sysco invoice — SPC codes, catch weight billing, fuel surcharges, and how to dispute errors quickly.
→Restaurant OperationsHow to Build a Weekly Food Order
A complete ordering system using par levels, inventory counts, sales forecasting, and distributor price comparison — built to save time and reduce waste every week.
Put the Guides to Work
FrillPick lets you compare distributor prices, build a pick list, and export your order — the tool that makes these guides actionable.
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