The client, a restaurant with six locations in Texas and plans for further expansion, engaged Expense Reduction Analysts (ERA) to determine where procurement processes could be improved. The restaurant specifically aimed to uphold high quality menu items at the lowest possible cost.
ERA was able to pinpoint savings across the client’s day-to-day foodservice purchases. A savings amount of 14.5% was found in the Food Services category. The client’s RFP was revised to attract a new, more appropriate supplier.
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