Practical, operator-written guides on food cost, supplier pricing, distributor negotiations, and weekly ordering — built for independent restaurant owners and managers.
The fastest levers to reduce food cost percentage — from supplier pricing to portion control to menu engineering. Includes benchmark targets by restaurant type.
→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.
→The exact scripts and data preparation process for getting better pricing from your current distributor — without damaging the relationship.
→A field guide to every line item on a Sysco invoice — SPC codes, catch weight billing, fuel surcharges, and how to dispute errors quickly.
→A complete ordering system using par levels, inventory counts, sales forecasting, and distributor price comparison — built to save time and reduce waste every week.
FrillPick lets you compare distributor prices, build a pick list, and export your order — the tool that makes these guides actionable.
21-day free trial · Cancel anytime