Distributor Dispatch

The Growth Ceiling in Foodservice Sales

A full day in foodservice sales doesn’t always mean you moved your business forward. You can spend the morning tracking down a missing item, the afternoon helping with an order, and the drive home returning calls. You worked all day. Your customers needed you. But the prospect you planned to visit never saw you,…
What Restaurants Should Expect From Their Food Distributor

When a restaurant operator feels pushed to buy more while pricing or service questions go unanswered, the relationship starts to break down. I’ve worked in restaurant management and in sales for both Sysco and US Foods. Having been on both sides of that conversation, I get why operators get frustrated. A restaurant needs products…
Think Like a Farmer: Growing a Foodservice Sales Territory

I recently came across a sales post about thinking like a farmer. Having grown up on a dairy farm in Southwest Virginia and now working in foodservice distribution, the comparison stuck with me. There’s a lot of work that goes into growing something before you ever see a return. Sales can feel the same…
What $6 Diesel Means for Foodservice Distribution

The national average price of diesel remains above $6 per gallon. As of September 28, 2026, AAA reports a national average of approximately $6.45 per gallon. That is down slightly from last week’s record levels, but still nearly $2.77 more per gallon than it was one year ago. For restaurant operators, this may sound…
From Restaurant Management to Foodservice Sales: What the Transition Is Really Like

I came into foodservice sales after spending years in restaurant management, including running a high-volume operation. Since then, I have worked for both Sysco and US Foods, which has allowed me to experience the foodservice business from two very different perspectives: the restaurant operator and the distributor. Restaurant experience can provide a strong foundation…
Supply Chain Week: The People and Processes Behind Every Plate

Most restaurant customers never think about the supply chain. You walk into a restaurant, order a burger, plate of wings, salad, steak, or seafood, and a few minutes later the food hits the table. Simple enough. But anyone who has worked in restaurants or food distribution knows there is a much more massive operation…
Labor Day Cuisine: The Business Behind the Last Big Cookout of Summer

For a lot of Americans, Labor Day feels like the unofficial end of summer. It is one last long weekend for backyard cookouts, days on the water, family gatherings, and restaurant patios before the calendar starts turning toward football season, fall festivals, and cooler-weather menus. And like most holidays, food sits right in the…
Grouper: The Florida Favorite That Became a Foodservice Staple

Spend enough time around restaurants in Florida and eventually somebody is going to ask about grouper. Grouper sandwich. Blackened grouper. Fried grouper. Grouper tacos. Grouper Oscar. It shows up everywhere from beach bars and seafood shacks to white-tablecloth restaurants, and for good reason. Grouper has a mild flavor, firm texture, and enough versatility to…
National Waffle Day: The Business Behind One of Breakfast’s Most Versatile Menu Items

August 24 is National Waffle Day. And while most people probably aren’t waking up this morning thinking about the economics of waffles, we here like to look at food a little differently. Spend enough time working in restaurants and food distribution and eventually you stop seeing just the food on the plate, food just…
Barramundi: The Fish More Restaurants Should Know About

There are certain fish that almost everyone recognizes when they see them on a restaurant menu. Salmon. Cod. Grouper. Mahi. Snapper. Then there are species that make people stop for a second and ask, “What exactly is that?” Barramundi is one of those fish. But while barramundi may not have the same name recognition…