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Investigator

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Prophet/Sage
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Reply with quote  #1 
Chef Marcus Guiliano

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atiboy15

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Reply with quote  #2 
You wonder if this guy even has time to cook in his restaurant? 
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northernms

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Reply with quote  #3 
I think it's great.... and I work for a broad liner.
How can food have integrity when it's made by a conglomerate?
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chefblue

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Reply with quote  #4 

This guy is acting as if 36% food cost means he's all that? Got a grip....36% is the new 33% in many markets. Also, it is more about yield than cost....so you saved

$ 4.00 but yielded $ 7.00 less product per case.....he is all smoke and mirrors


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broadliner

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Reply with quote  #5 
One of the links at the end of the video is the news report from Channel 4 San Francisco about Sysco leaving refrigerated and frozen products in unrefrigerated storage lockers. I laughed and laughed!
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Mr Food

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Reply with quote  #6 
All this guy is talking about is his own situation...and how great and smart HE is.... classic ass hat of a Chef.  
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northernms

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Reply with quote  #7 

In a metro area like the north east or parts of California I would totally buy like this. 

Why should I buy seafood from Sysco who gets it from a seafood purveyor when I could buy directly from the seafood guy? My product will be more fresh and less expensive.

A chef like this doesn't need my support and advice as a sales rep. So he really gets little "added value" for buying from me. It makes total sense to have a seafood guy and a produce guy and a meat guy.

Now living in a more remote area you really have no choice but to go with a broad liner.... or if you just serve mainstream food and want the most convenient option. 

If I lived in a metro area I'd almost certainly work for a specialty distributor. 

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FoodPimp123

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Reply with quote  #8 
He's SMART look at all those books. Spreading the poverty to multiple distributors and partnering with none.

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northernms

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Reply with quote  #9 
I have customers that want to buy local so they go through a local dairy for shell eggs and a meat guy for ground beef and steaks. I sell the eggs to the dairy guy and the beef to the meat guy and don't compete with them for that business. Spread that sh*t around!
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northernms

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Reply with quote  #10 
Seriously though...what is the benefit for a small locavore restaurant to partner up with a company like Sysco? 
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Dawghause

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Reply with quote  #11 
Sysco will do you no favors.....
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James Cameron

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Reply with quote  #12 

Culinary expert Marcus Guiliano is a respect winning epicure expert, green restaurateur and real nutrition lobbyist. Myassignmentservice.com Commit his vocation to an entire nourishment.

Myassignmentservice.com
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wilsontennis

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Reply with quote  #13 
James,

Bee tween this post and you're other won....

You're mast eerie of the lang wage is a maze ing.  Thank ewe four that.

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northernms

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Reply with quote  #14 

Are you making fun of someone who speaks English as a 2nd language?? 

 

My experience with people who are grammar-obsessed is that they usually only speak one language. May I ask how many languages you speak, wilsontennis?

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LinesInTheSand

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Reply with quote  #15 
Northernms, James Cameron is making comments like he knows big secrets and is hiding them behind a "cloak of mystery" like he is in a damn James Bond movie.

He said "we will release more info soon" like he runs something.

Wilsontennis is spot on and James should get back to re-writing Pocahontas 1,2 and 3 aka Avatar.

GTFOH!



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ellaryan2005

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Reply with quote  #16 
I'd rather have one or two deliveries instead of 7+.
In my past life at a broadliner, we replaced 13 distributors at a big private chain.
We're we a little higher on some items?
Sure.
But one invoice and one delivery vs. 13 makes up for a nickel a pound on sliced cheddar.
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