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We negotiate industry best pricing with the distributors of your choice. You'll never worry about food costs again.
There is no out of pocket expense, no loss of control and you're not required to change distributor.
Our clients see an average cost of goods decrease of 5.5% (and our record is over 20%). We've completed projects for over 200 restaurants and we've saved every single one of them money.
There are no upfront costs and our pay is based on how much we save you. If you don't benefit from working with us, neither do we. Your savings and our payment are based off real and measurable food costs.
projects completed to date
yearly purchases represented
total saved per year
average cost of goods decrease per restaurant
That's what Foodservice Advantage is all about. Thanks to our former executive experience
at Sysco and other large distributors, Foodservice Advantage has quickly become an industry
leader in food cost consulting. Our expertise in distribution pricing
puts us in a unique position to negotiate industry best pricing with
the distributors of your choice.
There is no out of pocket expense, no loss of control and you're not required to change distributor. We simply help you leverage your purchasing power with the distributors of your choice to get the absolute best pricing possible.
Our clients see over a 300% ROI just in their first year. These are yearly savings though, so as long as the client continues to purchase efficiently, these savings will continue forever.
Below is a chart that shows how much we decrease our clients' cost of goods. The bottom (x-axis) is the percent decrease in cost of goods our clients have achieved. The left (y-axis) is the percentage of our projects that return the stated decrease in cost of goods. Looking at the chart, you can see that roughly 59% of our clients see between a 3.5% and 6.5% cost of goods decrease (and we've had several up around 20%). Our average restaurant shows a 5.5% decrease in cost of goods after working with us.
No upfront costs and you pay us after the project is complete—and only if we save you money. How’s that for risk free?
The first thing we do on a new project is analyze food invoices to get a grasp on purchasing habits. When we seek out proposals, the distributors of choice submit pricing for the same products the restaurant already purchases. We can then compare the new proposed pricing versus the old pricing. These comparisons show us the savings based off the restaurant’s actual purchases. Below is a summary and time table of the entire process.
“One of the easiest processes I’ve ever gone through to save money.”
Client gives FSA 30
days of invoices
FSA reports back with
initial analysis and
FSA receives proposals
from and negotiates with
distributors of choice
How FSA Is Paid
Percent of calculated
Current pricing vs
Client makes go-forward
decisions, FSA reviews
chosen distributor's MDA
If you notice, no money is due until the process is over and we have proven the savings to the restaurant owner. And since our pay is based on how much the restaurant saves, we only make money if we first save the restaurant money.