Originally Posted by
jerry305
8 to 12% ???? Why would any distributor sell product to one place for several times less than they sell product to someone else?
It's the norm. Lots of factors come in to play. Markups and total cost to the property vary greatly based on average drop size, negotiated volume discounts, GPO contracts, etc.
I haven't had the buffet salmon, but what properties are we talking about? Full service Marriotts? Any locations specifically? The brand used will also vary based on geographical location and local distributor, whether it's a master food distributor such as Sysco/US Foods, or a specialty foods distributor.