Managing costs is an essential ingredient for any organization that regularly prepares or serves food at scale. Inflation and pricing issues haven’t made this easy over the last few years, but that doesn’t mean these organizations have to go it alone.
Working with a group purchasing organization (GPO) not only makes it possible to control costs, but it also introduces opportunities to counter supplier leverage, standardize menus and contracts, and make it easier to create (and stick to) a budget.
Marissa Muzik, Senior Manager of Strategic Accounts at Una, joined us to discuss:
Some of the unique considerations that apply when managing foodservice costs at scale
How to negotiate, deliver, and track savings and cost avoidance
Ways leading organizations are managing their menus and their budgets without sacrificing quality
