\r\n\r\nMost restaurant chains have a list of proprietary products that must be available to all locations. These are the products that identify their brand and separate them from their competition. If a distribution center only services one or two locations, stocking those items may a challenge due to low usage, minimum order requirements, shelf life challenges, higher freight costs, etc.\u00a0 When possible, the number of distributors should be limited to maximize the volume, costs and efficiencies.\u00a0 However, if a location is too far away from the distribution center, additional costs will likely be incurred due to the extra miles involved, especially if the location is outside the distributors normal \u2018delivery zone.\u2019 Order lead times are longer and the ability to recover from mis-picks, missing items, or damaged products are much more challenging.\u00a0 In this situation, it might make sense to set up a new distribution center.\u00a0 Both scenarios should be reviewed to determine which option is most suitable.\r\n<h2>Supply Chain Checklist for a New Restaurant Opening<\/h2>\r\nThere is an extensive checklist of items that should be considered for a new restaurant opening.\u00a0 Here are some of the big ones from a supply chain perspective.\r\n\r\n<img class=\"alignnone size-full wp-image-13189\" src=\"https:\/\/consolidatedconcepts.net\/wp-content\/uploads\/2018\/06\/Graphic-1.png\" alt=\"Graphic showing key supply chain steps for opening a new restaurant including distributor setup, product and order guide alignment, delivery logistics planning, equipment coordination, health inspection readiness, and initial inventory orders\" width=\"1650\" height=\"444\" \/>\r\n<h3>Distribution<\/h3>\r\nHave your distributors identified well in advance. Determine if a \u2018broadline\u2019 distributor will be able to supply all products or if additional distributors are needed for specialty categories such as produce, meat, seafood, dairy, etc.\u00a0 Distributors will be key to the success of any restaurant.\u00a0 They can make or break you so it\u2019s critical to partner with the right distributors.\u00a0 It\u2019s important to have accounts established in advance to avoid any issues with credit and confirm that everything you need to run your restaurant can be supplied by the chosen distributors.\r\n<h3>Product List \/ Order Guide<\/h3>\r\nHave all necessary products, specifications, and supplier contracts identified with the appropriate distributors.\u00a0 If you are using the same distributor from existing locations, this is an easier process since the items needed are already being supplied.\u00a0 However, if a new distribution center is going to be used, the process to match the products, load any established contracts, and bring the proprietary items into stock can have an extensive lead time.\u00a0 A cost analysis should be conducted that considers any pack size variances on alternative items; make sure the cost per unit (i.e. pound, ounce, each) is being compared, not just the cost per case.\u00a0 A minimum of 90 days should be dedicated to getting a new distribution center set up.\r\n<h3>Deliveries<\/h3>\r\nIdentify delivery restrictions and make sure any necessary accommodations are made to ensure deliveries can be made.\u00a0 Some restrictions may include special equipment for deliveries, dock height\/length, stairs, security clearance, hours allowed for deliveries, etc.\u00a0 It is strongly recommended that distributors make a \u201cdry run\u201d to identify and avoid any potential issues that might take place on the routing and initial delivery.\u00a0 Another important factor is to have a consistent delivery driver.\u00a0 Consistent drivers will know the idiosyncrasies related to the deliveries.\u00a0 If the delivery drivers change frequently, there will be relative problems and delays which is never good for the time-sensitive restaurant industry.\r\n<h3>Equipment Installations<\/h3>\r\nFor larger chains the construction team usually coordinates the installation of the major pieces of equipment, but supply chain commonly helps coordinate the installation of soda fountain machines, tea brewers, and possibly coffee brewing equipment.\u00a0 Suppliers should be contacted and provided with the appropriate dates for installation of this equipment which needs to be coordinated with construction since electricity and water are required.\u00a0 And don\u2019t just assume that the suppliers just have equipment readily available on the shelf.\u00a0 Be sure to give them as much notice as possible so they can reserve the appropriate models in the appropriate quantities for the required dates.\u00a0 All equipment should be properly tested & calibrated, and training should be provided to all employees that may be involved in the use of the equipment.\r\n<h3>Items required for Health Inspection<\/h3>\r\nPrior to opening a new location, specific items will be needed from your suppliers & distributors to pass the health inspection.\u00a0 Nothing can stop progress of a restaurant opening than failing a health inspection.\u00a0 It is critical to know what is needed, when they are needed, and the quantities required to meet the inspection requirements.\u00a0 Outside of the construction responsibilities, typical items needed from supply chain include hand soap, hand towels, dispensers, cleaners\/sanitizers and a first-aid kit.\u00a0 These items can be delivered by the appropriate distributor; however, based on the timeline and the limited number of items it might make more sense just to have these items shipped directly to the restaurants via UPS\/FedEx from the manufacturers.\r\n<h3>Initial Orders<\/h3>\r\nMost products will be needed prior to the actual opening for staff training purposes.\u00a0 Unless perishability is a concern, the distributors should have all required products in stock at least one week before the initial order, preferably farther in advance to give more time to recover from any issues or delays in the supply chain.\u00a0 \u00a0To avoid any items being missed for the opening order, the order should be placed several days in advance with a specified delivery date and time.\r\n\r\nDistributors should pick and palletize the order and stage it for delivery to make sure all items on the order are reserved for the shipment to the restaurant.\u00a0 By placing and picking the order several days in advance, distributors have time to recover if anything is missing which is critical to the opening of the restaurant.\r\n\r\nThere are many unknowns for a restaurant opening. Challenges are inevitable. However, with proper planning and supply chain strategies there will be less opportunity for the unknowns to ruin opening day of your restaurant.","post_title":"Supply Chain Planning for a New Restaurant Opening","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"supply-chain-planning-for-a-new-restaurant-opening","to_ping":"","pinged":"","post_modified":"2026-04-16 19:41:34","post_modified_gmt":"2026-04-16 19:41:34","post_content_filtered":"","post_parent":0,"guid":"https:\/\/consolidatedconcepts.net\/?p=1177","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":1287,"post_author":"4","post_date":"2018-08-02 14:02:23","post_date_gmt":"2018-08-02 19:02:23","post_content":"<h2>Bacon is Trending: Do you know Which Type is Best For Your Operation?<\/h2>\r\nBringing home the bacon for your restaurant could be as simple as adding a comprehensive and exciting breakfast menu to your operation. According to the NPD restaurant group, breakfast consumption is forecasted to increase by 5% by 2019 and global trends in dining are continuing to make waves in the breakfast category. As a restaurant operator, it\u2019s important for your kitchen staff to find ways to save time while still appeasing and delighting diners during the morning rush.\r\n\r\nOne breakfast favorite that makes any menu item, from Breakfast Poutine to Huevos Rancheros, stand out is bacon. In the United States, bacon is still listed as one of the top menu items in breakfast foods and easily fits into your grab and go menus, from bowls to sandwiches. However, as any good chef knows, no two kinds of bacon are the same. So when reaching out in your supply chain, it\u2019s important to make the best decision for your menu needs. One easy solution is to look towards ready to cook bacon options which help chefs minimize labor costs while making preparation convenient for your morning rush.\r\n\r\nDo you know the different categories of bacon and which is the right fit for your menu applications? From center of plate applications to quick serve BLT\u2019s, there are three tiers you should know. Gold, silver and bronze bacon types are not only differentiated in price, but in menu applications. Knowing which type makes the most sense for your menu can aid in cost and labor savings that over time will impact your bottom line. Consider the below when purchasing supplies for your kitchen.\r\n<h3><img class=\"aligncenter wp-image-1289 size-full\" src=\"https:\/\/consolidatedconcepts.net\/wp-content\/uploads\/2018\/08\/bacon-ranking.png\" alt=\"bacon rankings visual\" width=\"858\" height=\"226\" \/>\r\nGOLD<\/h3>\r\n<img class=\"alignleft wp-image-1291 size-full\" src=\"https:\/\/consolidatedconcepts.net\/wp-content\/uploads\/2018\/08\/gold-bacon.jpg\" alt=\"gold bacon\" width=\"572\" height=\"129\" \/>\r\n\r\nGold bacon is considered such if the lean protein present extends to 60% or more of slice length. The slices come from the center of the belly and are often sold refrigerated and gas flushed. The typical use of this grade bacon would be for center of plate applications. In order to technically qualify as a \u201cgold\u201d bacon, the slice must be at least 9 inches long, have a 6-inch minimum secondary lean, and the primary lean must be 75% visible.\r\n\r\n \r\n<h3>SILVER<\/h3>\r\n<img class=\"alignleft wp-image-1292 size-full\" src=\"https:\/\/consolidatedconcepts.net\/wp-content\/uploads\/2018\/08\/silver-bacon.jpg\" alt=\"silver bacon\" width=\"573\" height=\"136\" \/>\r\n\r\nSilver bacon is considered such if the lean protein present extends 40% or more of the slice length. It can be refrigerated or frozen and is most commonly used for center of plate and sandwich applications. Typically, the length of these slices is a little longer than gold averaging between 9\u201d to 9.75\u201d.\r\n\r\n \r\n\r\n \r\n<h3><strong>BRONZE<\/strong><\/h3>\r\n<img class=\"alignleft wp-image-1290 size-full\" src=\"https:\/\/consolidatedconcepts.net\/wp-content\/uploads\/2018\/08\/bronze-bacon.jpg\" alt=\"bronze bacon\" width=\"539\" height=\"128\" \/>\r\n\r\nBronze bacon is the cheapest and also the most frequently seen application for high turn-over restaurants. These slices are almost always sold frozen and most commonly used for sandwich and buffet applications. Typically, these pieces vary in length from 8.5\u201d to 11\u201d and there\u2019s a standard of a 1\u201d secondary lean that must be at least 25% visible.\r\n\r\n \r\n\r\n \r\n\r\n---\r\n<em>From Smithfield<\/em>: The <a href=\"https:\/\/smithfieldfoodservice.com\/\">Smithfield<\/a> family of brands offers operators a full range of ready-to-cook bacon choices to meet your back-of-house needs. Our ready-to-cook sliced bacon options include single slices on parchment paper to make preparation convenient and quick, our shingled slices allow for convenient separation, and our sliced slabs are economical. Available in honey-cured, applewood-smoked and hickory-smoked flavors. <a href=\"https:\/\/consolidatedconcepts.net\">Consolidated Concepts<\/a> works directly with Smithfield to bring you cost savings.","post_title":"Bacon: It\u2019s on Trend","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"know-your-bacon-its-on-trend","to_ping":"","pinged":"","post_modified":"2023-07-11 14:35:23","post_modified_gmt":"2023-07-11 14:35:23","post_content_filtered":"","post_parent":0,"guid":"https:\/\/consolidatedconcepts.net\/?p=1287","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":1321,"post_author":"4","post_date":"2018-08-21 11:35:54","post_date_gmt":"2018-08-21 16:35:54","post_content":"When it comes to efficiently running your food service operation, more operators are joining Group Purchasing Organizations (GPOs). \u00a0GPOs and consultants offer various types of services and sources that help boost the bottom lines of their members. Some of these services support day to day operations while other services help impact cost savings. GPO services can include:\r\n<ul>\r\n \t<li>fully outsourced supply chain management<\/li>\r\n \t<li>individual project-based services like location scouting or specific sourcing<\/li>\r\n \t<li>custom contract negotiations for individually spec\u2019d items<\/li>\r\n \t<li>Master Distribution Agreement (MDA) negotiation<\/li>\r\n \t<li>product recommendations and vetting<\/li>\r\n<\/ul>\r\nAmong all of these services, however is one that can be incredibly beneficial, and easily attainable for operators: Blanket Manufacturer Contracts.\r\n<h2><strong>What is a Blanket Contract?<\/strong><\/h2>\r\nBlanket Manufacturer Contracts are valuable volume-based contracts that GPOs negotiate with manufacturers and service providers. GPOs like <a href=\"https:\/\/consolidatedconcepts.net\">Consolidated Concepts<\/a> have thousands of members. The large combined volume of the GPO\u2019s membership appeals to food and supplies manufacturers who offer exclusive pricing and contract terms to GPO members. Members of the GPO get hundreds of contracts made available to them instantly, including broadline grocery products, produce, paper products and even chemicals. These volume-based contracts can mean major savings for the operator. Savings take three basic forms: deviations off invoice pricing, manufacturer rebates (paid monthly, quarterly or annually), or service discounts.\r\n\r\n<img class=\"alignnone size-full wp-image-13187\" src=\"https:\/\/consolidatedconcepts.net\/wp-content\/uploads\/2018\/08\/Graphic-1.png\" alt=\"Graphic illustrating how GPO blanket contracts work, showing operator volume combined by a GPO, better manufacturer pricing and terms, and operator access to pre-negotiated contracts that lead to savings like rebates and discounts\" width=\"1650\" height=\"550\" \/>\r\n\r\nDespite the natural appeal of blanket contracts, some food service operators are still hesitant when it comes to using a GPO to assume these contract benefits. After all, is it not possible to get the same contracts if operators just negotiate for themselves? As a decade-old GPO we\u2019ve seen the hurdles and hardships that the DIY method can create for operators. First of all, negotiating and tracking direct manufacturer contracts costs major time (or consulting fees) for the operator and require a level of contract expertise in order to ensure operators aren\u2019t snared into loopholes and skewed pricing. Secondly, contracts can also often prove restrictive. Operators may be bound by the terms of the contract and may have to meet minimums, agree to exclusivity clauses, or have limited choices when it comes to product selection.\r\n<h2><strong>How do operators take advantage of blanket contracts?<\/strong><\/h2>\r\nIf an operator is already a member of a GPO, taking advantage of blanket contracts is a natural next step after joining. As a member or client of a GPO an operator should aim to get on as many of that GPO\u2019s contracts as possible in order to reap the full benefits of GPO membership. Being a good user of blanket contracts requires the right perspective from the operator side. For example, if an operator has 20 loaded deviations and is on 20 contracts. In order to maximize their cost savings year over year on these contracts, a good goal may be to try and explore 10 more contract opportunities per year or to increase their contract utilization by 50% per year.\r\n\r\nNew contract opportunities are often easy to identify and join if an operator asks the right questions. One way to find about new contracts from a GPO is to request an invoice or usage analysis from the GPO\u2019s analytics or account management teams. Break the contracts into categories and inquire about the best fits in each category: food, non-food, and <a href=\"https:\/\/consolidatedconcepts.net\/blog\/9-ways-technology-can-help-multi-unit-restaurants-manage-indirect-spend-savings\/\">indirect spend.<\/a> Or, ask in a business review, \u201c What new contracts are available and what are some popular contracts that I\u2019m not currently taking advantage of?\u201d By staying in the loop on the new or existing contracts the GPO has access to, operators may be able to find deviations and rebates on items they\u2019re already purchasing or looking to source.\r\n<h2><strong>How do you choose the right GPO for the best blanket contracts?<\/strong><\/h2>\r\nWhile many GPOs offer blanket contracts, finding the right GPO for a restaurant operation is integral. Select a GPO that has a core competency that includes blanket contracts. A great GPO will provide business reviews, compliance reviews, and savings analyses. Additionally, a GPO with the latest software and technology will be able to use that technology to identify contract opportunities for their clients, audit contract pricing, and recommend contract renewal and contract management strategies.\r\n\r\n<img class=\"alignnone size-full wp-image-13188\" src=\"https:\/\/consolidatedconcepts.net\/wp-content\/uploads\/2018\/08\/Graphic-2.png\" alt=\"Graphic outlining key qualities of a strong GPO partner including business reviews, contract compliance and savings visibility, technology-driven insights, pricing audits, and ongoing contract management support\" width=\"1650\" height=\"414\" \/>\r\n\r\nA good GPO will never pose a threat to a restaurant\u2019s existing procurement team.\u00a0 Rather, the GPO should offer extra contracts on top of the existing direct contracts that a CFO, VP of Supply Chain, or Procurement Director has already negotiated on their own. Blanket contracts help in-house staff be more effective at their jobs and are perfect for items for which they don\u2019t have quite as much buying power. Take, for example, beverage napkins: an item that every operator buys in high-volume but is rarely considered a 'core item. With a blanket contract, operators can utilize the GPO\u2019s more aggressive volume-based pricing without going through the hassle of negotiating directly with manufacturers.\r\n\r\nWant to know more about what makes a GPO right for you? Learn more\u00a0<a href=\"https:\/\/consolidatedconcepts.net\/#contact-us\">about Consolidated Concepts here. <\/a>","post_title":"Blanket Contracts: Why It's Good to Be Under the Blanket","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"blanket-contracts-food-service-gpo","to_ping":"","pinged":"","post_modified":"2026-04-16 19:38:25","post_modified_gmt":"2026-04-16 19:38:25","post_content_filtered":"","post_parent":0,"guid":"https:\/\/consolidatedconcepts.net\/?p=1321","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"}],"post_count":7,"current_post":-1,"before_loop":false,"in_the_loop":false,"post":{"ID":857,"post_author":"4","post_date":"2015-06-17 13:06:13","post_date_gmt":"2015-06-17 18:06:13","post_content":"The foodservice industry has <a href=\"https:\/\/www.fastcasual.com\/articles\/foodservice-industry-given-3-years-to-eliminate-trans-fat\/\">three years to eliminate trans fats<\/a>, a chief contributor to heart disease, from its products, according to the New York Times.","post_title":"Foodservice Industry Given 3 Years to Eliminate Trans Fat","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"foodservice-industry-given-3-years-eliminate-trans-fat","to_ping":"","pinged":"","post_modified":"2026-06-12 08:58:43","post_modified_gmt":"2026-06-12 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