{"id":613817,"date":"2025-08-25T07:00:25","date_gmt":"2025-08-25T07:00:25","guid":{"rendered":"https:\/\/pizzatoday.com\/?p=613817"},"modified":"2025-08-27T16:25:28","modified_gmt":"2025-08-27T16:25:28","slug":"restaurant-vendor-management-strategies-that-cut-costs","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/","title":{"rendered":"Restaurant Vendor-management Strategies That Cut Costs"},"content":{"rendered":"<p>Vendors can make or break your pizzeria, according to Mark Lacz. As co-founder and partner of TyMark Restaurant Group, which operates six locations in Connecticut and Rhode Island, Lacz looks at vendors as business partners.<\/p>\n<p>\u201cIn a sense, they are helping us build our brand,\u201d Lacz says during a session at Pizza Expo 2025. \u201cThe better we do, the better they do.\u201d<\/p>\n<h2><strong>Negotiating With Vendors<\/strong><\/h2>\n<p>Tyler Carlson, Lacz\u2019s co-founder and partner at TyMark, says it\u2019s the job of the restaurant owner to protect the bottom line and product quality, and ideally their vendors have the same objective. At all TyMark restaurants, Carlson looks to keep food costs below 28%.<\/p>\n<p>Recently, the restaurant group experienced its own Coca-Cola versus Pepsi showdown. After years of loyalty to Coke, the beverage giant approached them with a new five-year contract featuring higher prices.<\/p>\n<p>That\u2019s when they decided to play hardball. They contacted Pepsi, which was \u201cvery eager to get our business. They offered cash up front, change out all the equipment, their service program, ice machines. They were really willing to throw the kitchen sink at us.\u201d<\/p>\n<p>The result? Coca-Cola came back with money upfront, dropped prices, showed them rebates they didn\u2019t know existed and even threw in some Celtics suite tickets. \u201cIt doesn\u2019t hurt to ask,\u201d Lacz says.<\/p>\n<h2><strong>Revolutionary Spreadsheet System<\/strong><\/h2>\n<p>One of the session\u2019s most requested takeaways was Lacz\u2019s custom Excel pricing comparison system. Frustrated by vendors\u2019 inconsistent pricing formats and promises of \u201cbest pricing,\u201d he developed what he calls his \u201cmaster order guide\u201d spreadsheet.<\/p>\n<p>\u201cWhat I did was put together a snapshot of our master order guide \u2013 something like 580 products \u2013 and asked them to make sure they stay in order with pricing in the same format,\u201d Lacz says.<\/p>\n<p>The spreadsheet uses conditional formatting to color-code pricing differences, making it instantly clear which vendor offers the best deals on specific items. While one major distributor promises the world, the spreadsheet reveales the truth: \u201cAll the red ones in this column \u2013 that was the distributor that promised us the best pricing,\u201d Lacz says.<\/p>\n<h2><strong>Product Specificity<\/strong><\/h2>\n<p>TyMark emphasizes the importance of knowing products inside and out. The company\u2019s \u201cshelf to sheet\u201d system ensures that what\u2019s on the shelves matches order guides exactly.<\/p>\n<p>\u201cYou want to be very, very, very specific,\u201d Lacz says. \u201cYour product list helps you stay consistent with ordering. It also helps you when comparing costs with other vendors.\u201d<\/p>\n<p>Carlson illustrates this with a practical example: \u201cWe use a local company that grinds our fresh burgers for us. They went up 50 cents a pound just the other week. We ran some reports, we realized we\u2019re spending about $70,000 a year in burger meat alone. We took that information to some of our other vendors\u201d to negotiate pricing.<\/p>\n<h2><strong>Vendor Management Tips<\/strong><\/h2>\n<p>Carlson and Lacz offer the following tips for pizzerias to implement when selecting vendors, negotiating and managing ongoing relationships.<\/p>\n<h3><strong>Choosing Vendors<\/strong><\/h3>\n<ul>\n<li>Align vendor values with your brand<\/li>\n<\/ul>\n<ul>\n<li>Consider delivery schedules and minimum orders<\/li>\n<\/ul>\n<ul>\n<li>Evaluate online ordering capabilities<\/li>\n<\/ul>\n<ul>\n<li>Ask about test kitchens and software offerings<\/li>\n<\/ul>\n<h3><strong>During Negotiations<\/strong><\/h3>\n<ul>\n<li>Everything is negotiable \u2013 pricing, terms, delivery schedules<\/li>\n<\/ul>\n<ul>\n<li>Ask about rebates (both vendor and manufacturer)<\/li>\n<\/ul>\n<ul>\n<li>Inquire about equipment and merchandising support<\/li>\n<\/ul>\n<ul>\n<li>Don\u2019t be afraid to leverage your buying power<\/li>\n<\/ul>\n<h3><strong>Vendor Management<\/strong><\/h3>\n<p>Pay bills on time to maintain good standing<\/p>\n<ul>\n<li>Track order accuracy and provide feedback<\/li>\n<\/ul>\n<ul>\n<li>Maintain organized product lists with specific descriptions<\/li>\n<\/ul>\n<ul>\n<li>Compare prices regularly but don\u2019t sacrifice relationships for pennies<\/li>\n<\/ul>\n<h2><strong>Bottom Line<\/strong><\/h2>\n<p>With food costs capped at 28%, Lacz and Carlson say vendor relationships aren\u2019t just about getting the lowest price \u2013 they\u2019re about building partnerships that support long-term success.<\/p>\n<p>\u201cThe goal for your vendor should be to work hard to save you time and money and allow you to focus on growing your business and your brand,\u201d Lacz says.<\/p>\n<p>Relationships matter and data-based strategic thinking beats reactive purchasing every single time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vendors can make or break your pizzeria, according to Mark Lacz. As co-founder and partner of TyMark Restaurant Group, which operates six locations in Connecticut and Rhode Island, Lacz looks at vendors as business partners. \u201cIn a sense, they are helping us build our brand,\u201d Lacz says during a session at Pizza Expo 2025. \u201cThe [&hellip;]<\/p>\n","protected":false},"author":62,"featured_media":613818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[2715,2457,2542,2439,595],"topic":[3254],"class_list":["post-613817","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-food-costs","tag-food-ordering-trends","tag-product-testing-from-vendors","tag-restaurant-vendors","tag-vendors","topic-operations"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Restaurant Vendor-management Strategies That Cut Costs - Pizza Today<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurant Vendor-management Strategies That Cut Costs\" \/>\n<meta property=\"og:description\" content=\"Vendors can make or break your pizzeria, according to Mark Lacz. As co-founder and partner of TyMark Restaurant Group, which operates six locations in Connecticut and Rhode Island, Lacz looks at vendors as business partners. \u201cIn a sense, they are helping us build our brand,\u201d Lacz says during a session at Pizza Expo 2025. \u201cThe [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaToday\" \/>\n<meta property=\"article:published_time\" content=\"2025-08-25T07:00:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-27T16:25:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kate Lavin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:site\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kate Lavin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/\"},\"author\":{\"name\":\"Kate Lavin\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/2b2fa059018aff6e7972a54e2890e40a\"},\"headline\":\"Restaurant Vendor-management Strategies That Cut Costs\",\"datePublished\":\"2025-08-25T07:00:25+00:00\",\"dateModified\":\"2025-08-27T16:25:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/\"},\"wordCount\":651,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg\",\"keywords\":[\"food costs\",\"food ordering trends\",\"Product Testing from Vendors\",\"restaurant vendors\",\"vendors\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#respond\"]}],\"copyrightYear\":\"2025\",\"copyrightHolder\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/\",\"url\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/\",\"name\":\"Restaurant Vendor-management Strategies That Cut Costs - Pizza Today\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg\",\"datePublished\":\"2025-08-25T07:00:25+00:00\",\"dateModified\":\"2025-08-27T16:25:28+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#primaryimage\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg\",\"width\":900,\"height\":600,\"caption\":\"concept of delivery of goods to a cafe or restaurant boxes are loaded from a truck at the entrance to a cafe 3d render exterior scene\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/pizzatoday.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Restaurant Vendor-management Strategies That Cut Costs\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/pizzatoday.com\/#website\",\"url\":\"https:\/\/pizzatoday.com\/\",\"name\":\"Pizza Today\",\"description\":\"30 Years of Providing Business Solutions &amp; Opportunities for Today&#039;s Pizzeria Operators\",\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/pizzatoday.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/pizzatoday.com\/#organization\",\"name\":\"Pizza Today\",\"url\":\"https:\/\/pizzatoday.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"width\":1024,\"height\":1024,\"caption\":\"Pizza Today\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/PizzaToday\",\"https:\/\/x.com\/PizzaToday\",\"https:\/\/www.instagram.com\/pizzatoday\/\",\"https:\/\/www.linkedin.com\/company\/pizzatoday\/\",\"https:\/\/www.youtube.com\/user\/PizzaTodayMagazine\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/2b2fa059018aff6e7972a54e2890e40a\",\"name\":\"Kate Lavin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e8b5f2d36f0e0ac4b5b1a02a954020577c5ab02a4733c9e0a6d5511d5232572e?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e8b5f2d36f0e0ac4b5b1a02a954020577c5ab02a4733c9e0a6d5511d5232572e?s=96&d=mm&r=g\",\"caption\":\"Kate Lavin\"},\"url\":\"https:\/\/pizzatoday.com\/author\/kate\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Restaurant Vendor-management Strategies That Cut Costs - Pizza Today","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/","og_locale":"en_US","og_type":"article","og_title":"Restaurant Vendor-management Strategies That Cut Costs","og_description":"Vendors can make or break your pizzeria, according to Mark Lacz. As co-founder and partner of TyMark Restaurant Group, which operates six locations in Connecticut and Rhode Island, Lacz looks at vendors as business partners. \u201cIn a sense, they are helping us build our brand,\u201d Lacz says during a session at Pizza Expo 2025. \u201cThe [&hellip;]","og_url":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/","og_site_name":"Pizza Today","article_publisher":"https:\/\/www.facebook.com\/PizzaToday","article_published_time":"2025-08-25T07:00:25+00:00","article_modified_time":"2025-08-27T16:25:28+00:00","og_image":[{"width":900,"height":600,"url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg","type":"image\/jpeg"}],"author":"Kate Lavin","twitter_card":"summary_large_image","twitter_creator":"@PizzaToday","twitter_site":"@PizzaToday","twitter_misc":{"Written by":"Kate Lavin","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#article","isPartOf":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/"},"author":{"name":"Kate Lavin","@id":"https:\/\/pizzatoday.com\/#\/schema\/person\/2b2fa059018aff6e7972a54e2890e40a"},"headline":"Restaurant Vendor-management Strategies That Cut Costs","datePublished":"2025-08-25T07:00:25+00:00","dateModified":"2025-08-27T16:25:28+00:00","mainEntityOfPage":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/"},"wordCount":651,"commentCount":0,"publisher":{"@id":"https:\/\/pizzatoday.com\/#organization"},"image":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg","keywords":["food costs","food ordering trends","Product Testing from Vendors","restaurant vendors","vendors"],"articleSection":["News"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#respond"]}],"copyrightYear":"2025","copyrightHolder":{"@id":"https:\/\/pizzatoday.com\/#organization"}},{"@type":"WebPage","@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/","url":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/","name":"Restaurant Vendor-management Strategies That Cut Costs - Pizza Today","isPartOf":{"@id":"https:\/\/pizzatoday.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#primaryimage"},"image":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg","datePublished":"2025-08-25T07:00:25+00:00","dateModified":"2025-08-27T16:25:28+00:00","breadcrumb":{"@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#primaryimage","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg","width":900,"height":600,"caption":"concept of delivery of goods to a cafe or restaurant boxes are loaded from a truck at the entrance to a cafe 3d render exterior scene"},{"@type":"BreadcrumbList","@id":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/pizzatoday.com\/"},{"@type":"ListItem","position":2,"name":"Restaurant Vendor-management Strategies That Cut Costs"}]},{"@type":"WebSite","@id":"https:\/\/pizzatoday.com\/#website","url":"https:\/\/pizzatoday.com\/","name":"Pizza Today","description":"30 Years of Providing Business Solutions &amp; Opportunities for Today&#039;s Pizzeria Operators","publisher":{"@id":"https:\/\/pizzatoday.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/pizzatoday.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/pizzatoday.com\/#organization","name":"Pizza Today","url":"https:\/\/pizzatoday.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","width":1024,"height":1024,"caption":"Pizza Today"},"image":{"@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/PizzaToday","https:\/\/x.com\/PizzaToday","https:\/\/www.instagram.com\/pizzatoday\/","https:\/\/www.linkedin.com\/company\/pizzatoday\/","https:\/\/www.youtube.com\/user\/PizzaTodayMagazine"]},{"@type":"Person","@id":"https:\/\/pizzatoday.com\/#\/schema\/person\/2b2fa059018aff6e7972a54e2890e40a","name":"Kate Lavin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/e8b5f2d36f0e0ac4b5b1a02a954020577c5ab02a4733c9e0a6d5511d5232572e?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e8b5f2d36f0e0ac4b5b1a02a954020577c5ab02a4733c9e0a6d5511d5232572e?s=96&d=mm&r=g","caption":"Kate Lavin"},"url":"https:\/\/pizzatoday.com\/author\/kate\/"}]}},"parsely":{"version":"1.1.0","canonical_url":"https:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/","smart_links":{"inbound":0,"outbound":0},"traffic_boost_suggestions_count":0,"meta":{"@context":"https:\/\/schema.org","@type":"NewsArticle","headline":"Restaurant Vendor-management Strategies That Cut Costs","url":"http:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/","mainEntityOfPage":{"@type":"WebPage","@id":"http:\/\/pizzatoday.com\/news\/restaurant-vendor-management-strategies-that-cut-costs\/613817\/"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594-150x150.jpg","image":{"@type":"ImageObject","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/08\/restaurant-vendor-delivery-AdobeStock_333413594.jpg"},"articleSection":"News","author":[{"@type":"Person","name":"Kate Lavin"}],"creator":["Kate Lavin"],"publisher":{"@type":"Organization","name":"Pizza Today","logo":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2021\/10\/20x20_PT_icon.png"},"keywords":["food costs","food ordering trends","product testing from vendors","restaurant vendors","vendors","news","operations"],"dateCreated":"2025-08-25T07:00:25Z","datePublished":"2025-08-25T07:00:25Z","dateModified":"2025-08-27T16:25:28Z"},"rendered":"<script type=\"application\/ld+json\" class=\"wp-parsely-metadata\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"NewsArticle\",\"headline\":\"Restaurant Vendor-management Strategies That Cut Costs\",\"url\":\"http:\\\/\\\/pizzatoday.com\\\/news\\\/restaurant-vendor-management-strategies-that-cut-costs\\\/613817\\\/\",\"mainEntityOfPage\":{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/pizzatoday.com\\\/news\\\/restaurant-vendor-management-strategies-that-cut-costs\\\/613817\\\/\"},\"thumbnailUrl\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/restaurant-vendor-delivery-AdobeStock_333413594-150x150.jpg\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/restaurant-vendor-delivery-AdobeStock_333413594.jpg\"},\"articleSection\":\"News\",\"author\":[{\"@type\":\"Person\",\"name\":\"Kate Lavin\"}],\"creator\":[\"Kate Lavin\"],\"publisher\":{\"@type\":\"Organization\",\"name\":\"Pizza Today\",\"logo\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/20x20_PT_icon.png\"},\"keywords\":[\"food costs\",\"food ordering trends\",\"product testing from vendors\",\"restaurant vendors\",\"vendors\",\"news\",\"operations\"],\"dateCreated\":\"2025-08-25T07:00:25Z\",\"datePublished\":\"2025-08-25T07:00:25Z\",\"dateModified\":\"2025-08-27T16:25:28Z\"}<\/script>","tracker_url":"https:\/\/cdn.parsely.com\/keys\/pizzatoday.com\/p.js"},"_links":{"self":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts\/613817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/users\/62"}],"replies":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/comments?post=613817"}],"version-history":[{"count":2,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts\/613817\/revisions"}],"predecessor-version":[{"id":614001,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts\/613817\/revisions\/614001"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media\/613818"}],"wp:attachment":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media?parent=613817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/categories?post=613817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/tags?post=613817"},{"taxonomy":"topic","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/topic?post=613817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}