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Decrease your restaurant’s food costs.
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How we can help you
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.
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What results you will achieve
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.
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How we ensure your ROI
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.
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201
restaurants
projects completed to date
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70
million
yearly purchases represented
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3.9
million
total saved per year
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5.5
percent
average cost of goods decrease per restaurant
Do you have experience running a restaurant?
Do you have experience running a food distributor?
Let's bridge that knowledge gap.
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.
What results you will achieve
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.
How we ensure your ROI
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.”
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Week 1
Client gives FSA 30
days of invoices -
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Week 2
FSA reports back with
initial analysis and
expected savings -
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Weeks 3-4
FSA receives proposals
from and negotiates with
distributors of choice
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How FSA Is Paid
Percent of calculated
savings -
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Calculated Savings
Current pricing vs
negotiated contract
pricing -
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Weeks 5-6
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.
“Without Foodservice Advantage we’d still be paying higher invoices and making less money.”
— Jef Schachleiter, owner of Receptions (6 locations in Cincinnati, OH)
Just a few of the establishments
we’ve improved the bottom line of.
See what some of our clients are saying about us!
