Monthly supplies and expenses for a restaurant?
I'm new to the forums, and have recently been looking into starting a consulting business for restaurants to help them find cheaper suppliers for their foods and products.
However, I have no experience in the industry, and before I devote myself fully to this, I was looking to find out just how "wasteful" i should expect the average restaurant to be.
For example, would there be many restaurants out there who could save 5% or even 10% on food/material costs by locating a cheaper supplier? Or are the industry price deviations much smaller? i.e. maybe supplier prices vary by a much smaller margin, like 1-2%.
Obviously large chains and franchises will (usually) be highly efficient, and I don't expect to get their business, but I'm looking more at how efficient the average "small" restaurant owner would be.
The amount i can save my clients will directly relate to the amount of money i can make, and I don't want to enter an industry where the impact I could have is minimal.
Im looking forward to feedback from those more knowledgeable than me. Thanks!