Why Buying Cheaper Can Cost Your Restaurant More. Convo w/ Corey O’Connor

What if chasing the lowest price on ingredients is costing your restaurant more money?

Corey O’Connor, chief operating officer of DeCheco’s Pizzeria, joins James Tice to share how working at Sysco changed his approach to restaurant purchasing. Buying from several suppliers might save a few cents on individual items, but extra deliveries, pickup trips and overlooked package sizes can erase those savings. His experience on both sides of the business helps him negotiate contracts, consolidate orders and understand what suppliers need in return for better pricing.

DeCheco’s grew from three to six locations last year, with plans to reach 10 over the next eight months. That growth brought more guest complaints, maintenance problems and pressure on a small leadership team. O’Connor shares how the company is using automation for scheduling, inventory and bookkeeping to support more restaurants without adding layers of management. The goal is to give general managers more time to focus on their locations while keeping the food and service consistent as the business grows.

Episode Links

DeCheco’s Pizzeria: https://dechecospizzeria.com/

DeCheco’s Pizzeria: on Instagram: https://www.instagram.com/dechecospizzeria

DeCeheco's Pizzeria on Facebook: https://www.facebook.com/dechecospizzeria?_rdc=2&_rdr#