Managing separate purchasing for newly acquired restaurants creates unnecessary overhead and missed opportunities. Two kitchens buying together typically secure better supplier prices through increased volume. Here's how to calculate your potential savings by combining purchasing power.
Why joint purchasing saves money
Suppliers frequently offer discounts on higher volumes. Combining two businesses means you're ordering more at once. That translates to better purchasing prices and lower delivery costs per kilo.
💡 Example:
Restaurant A orders 50kg beef per week at €18/kg. Restaurant B orders 30kg at €19/kg. Together they order 80kg and get €16.50/kg.
- Restaurant A saves: (€18 - €16.50) × 50kg = €75/week
- Restaurant B saves: (€19 - €16.50) × 30kg = €75/week
Total savings: €150/week = €7,800/year
Which products save the most
Not all ingredients deliver identical savings. Focus first on products with the biggest impact:
- Meat and fish: Often 10-25% discount on double volume
- Frozen products: Minimum order quantities become easier to meet
- Dry goods: Rice, pasta, flour - large bags cost much less per kilo
- Beverages: Full crates instead of individual bottles
⚠️ Watch out:
Fresh products with short shelf life deliver less savings. You can't order weeks in advance without waste risk.
Dividing delivery costs
Many suppliers charge delivery costs per trip. If both locations are in the same region, you can often split one delivery.
💡 Delivery costs example:
Supplier charges €25 delivery per trip. Both restaurants ordered separately:
- Restaurant A: €25 delivery, 2× per week = €50/week
- Restaurant B: €25 delivery, 2× per week = €50/week
- Together: €25 delivery, 1× per location = €50/week total
Delivery cost savings: €50/week = €2,600/year
Administration and coordination
Joint purchasing requires more coordination. Someone needs to align orders and distribute them. Budget time for this:
- Weekly coordination: 30-60 minutes per week
- Distributing deliveries: 15-30 minutes extra per delivery
- Administration: Splitting and booking invoices
From analyzing actual purchasing data across different restaurant types, this time costs money but usually doesn't outweigh the purchasing savings.
Practical execution
Use one system for both locations to keep track. With an app like KitchenNmbrs you can manage purchasing prices centrally and see the impact of joint purchasing directly in your cost price calculations.
How do you calculate cost savings from joint purchasing?
Inventory current purchasing prices
Make a list of all ingredients both locations purchase. Note current prices, volumes per week and suppliers. Focus on the 20 most important ingredients that make up 80% of your purchasing value.
Request prices for combined volumes
Contact suppliers with the total volume from both locations. Ask for specific prices for these higher quantities. Also ask about delivery cost arrangements for multiple locations.
Calculate total annual savings
Multiply the price difference per kilo by the annual volume per ingredient. Add up all savings and subtract coordination costs. Calculate with 50 working weeks per year for a realistic picture.
✨ Pro tip
Track combined volumes for your top 8 ingredients over the first 6 weeks after acquisition. This gives you concrete data to negotiate better rates with existing suppliers.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How much can you typically save with joint purchasing?
On average 8-15% of your total purchasing costs, depending on your volumes and suppliers. For smaller restaurants this can save €10,000-25,000 per year.
Which suppliers offer the best volume discounts?
Meat and fish suppliers often give the highest discounts (10-25%). Produce and dairy suppliers are more conservative (5-10%). Always request multiple quotes.
How do you prevent problems with different quality requirements?
Align quality standards between both kitchens beforehand. Make clear agreements about brands, cutting methods and packaging. Test new suppliers on a small scale first.
What if one location purchases much more than the other?
Divide savings proportionally by purchasing volume, not fifty-fifty. The location that purchases more also gets more savings. This prevents disputes.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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