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What separates SSCP from other purchasing consultants Most foodservice operators have lived through the same exercise. A consultant runs a bid, drops a spreadsheet in your inbox, circles the lowest number, and calls it a savings event. Six months later your invoices don’t look anything like that spreadsheet, nobody can explain why, and the consultant is gone. That gap — between the number on the analysis and the number on the invoice — is the whole game in foodservice procure

Short version: relying on weekly price checks, “good-ole-boy” supplier relationships, and spreadsheet comparisons wastes operational time and leaves money on the table. A strategic, data-driven RFP and procurement program—built and validated around your actual SKU usage—delivers clearer savings, stronger supplier commitments, and the bandwidth your teams need to focus on quality, coaching, and the guest experience. The problem: spreadsheet buying disguised as procurement Spre