GTC Foodservice

QUESTIONS TO ASK WHEN HIRING A FOODSERVICE OPERATOR

I. How will your foodservice operator make a profit:

A. By operating on a strict profit and loss basis

B. By charging you management and other fees (subsidized foodservice)

C. By receiving manufacturer rebates

1.If your foodservice operator will receive manufacturer rebates, what type of rebates are they?
2. Are the rebates merely reduced food prices (that are reflected in the foodservice operator's cost of goods sold)?
3. Are the rebates a credit or an actual return of cash?
a. If the rebates are a cash return, are they paid directly to the foodservice operator's corporate office?
4. Regardless of the type of rebates received, will they be reflected on the financial statements you receive for your foodservice site?

D. By receiving commissions from vendors
E. A combination of the above.

II. How will your foodservice operator select its vendors?

A. Solicit bids from vendors and then choose the highest quality products it can at the most competitive prices?
B. Grant one vendor an exclusive or semi-exclusive contract because that vendor pays manufacturer rebates or other financial incentives to the foodservice operator's corporate office?
C. Will you receive copies of the bid solicitations and responses?

III. What quality level of food will your foodservice operator use?

A. Who will set the standard?
B. Will your foodservice operator use its own brand of products? If so, are its brand products of the same or lesser cost than comparable quality products?
C. Does the foodservice operator have a financial incentive to use its brand products other than increased sales at your site?

IV. How wide of a variety of products will your foodservice operator offer at each meal?

A. Will there be daily specials?
B. Will your foodservice operator concentrate on eliminating less popular products to the extent that the variety of product offerings will suffer?

V. Does your foodservice operator introduce new products on a regular basis?

A. Will your foodservice operator be open to new suggestions and new ideas?
B. Will your foodservice operator be willing to try new suggestions and new ideas?

VI. What value will your foodservice operator place on customer service and satisfaction?

If you have any other questions that you feel should be added to the above list, please E-Mail Us.

Back