Originally Posted by
MarqFlyer
Yes, thanks for the update.
If the issue on the fake cheese was lack of refrigeration, can we expect a quick return of real cheese in those locations (i.e., the former NW WCs) that already have refrigerators? It doesn't have to be all or nothing, does it?
From a foodservices purchasing agreement side, I would be willing to say yes, it does.
DL gets a better discount based on their volume.
However, they could do the AS Boardroom model (see the PDX club) and have them in a container with ice under to to keep the cheese from expiring.