RE: Food Suppliers and Pricing
Back in the 1980's, I worked at an university in their catering department. We did regular meals for students, but
special meals for the president of the university. We were forced to take the lowest bids weekly, and the produce was
crap. We soon discovered that we were allowed to bend the rules when special events involved the president of the university.
We also discovered that we wasted less when we went to the vendor who charged a little bit more. A dual system evolved, where
we ordered from one place for students, and other places for special events involving the university big wigs. Over time, we
learned to over order for the big wigs so we could share it with the students. Sysco was the most consistent, better quality
source of our produce. It was the most expensive, but made our clients satisified.