The Road Warriors
Independent restaurants are always battling chain eateries, so hereԳ how distributors can ultimately win the war
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From a distributor’s point of view, systems are a logical selling point. Hutchinson explained, “The professional distributor is system-minded and is used to selling systems in a commercial environment. Now, the restaurant is no different.” The beauty of this system-oriented approach to menus is that a restaurateur can change the prices, and make additions or subtractions with very little trouble and cost—a more professional alternate to menus covered in white-out or stickers to hide items or adjust pricing.
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Laurence Liss
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