A grand opening time frame
Chef Juke wrote:
> Dave,
>
> I have to second DL's suggestions regarding limiting your vendors if
> possible. Try to find some other folks who use the major vendors on
> your list and get their feedback on their sales reps. A good rep can
> make all the difference and can make up for a few cents per pound more
> here and there. What you really want to factor in is how much service
> and reliability are worth in the long run vs. a short term savings
> (what good is getting your ribs at .15 per pound less if they can't
> deliver them when you need them....).
Can't argue with that :-)
Dave
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