THESIS
Restaurants are systematically overcharged for ingredients. They don't have the data to see it, or the tools to fix it.
Distributors and operators want opposite things. Angel gives operators the visibility and leverage to get pricing right, and the technology to keep it there.
01 · OPPOSING GOALS
The vendor wants to earn as much as possible. The operator wants to spend as little as possible.
Every distributor relationship starts from that tension. It isn't a flaw in any one vendor. Distributors are paid on margin, and restaurants are measured on food cost.
02 · PROFITIZING THE ACCOUNT
Vendors win your business with great pricing. Then profitize the account, with or without a pricing agreement.
Distributors often open with sharp pricing, and sometimes a signed agreement, to win an account. Once the account is theirs, margin is rebuilt in three ways no single invoice shows. It happens with or without an agreement in place.
03 · WHY IT GOES UNSEEN
An operator sees what they paid. Not what they should have paid.
Without knowing what others pay for the exact same product, a good price and a bad one look the same on paper. And checking every line of every invoice by hand isn't realistic for a kitchen.
04 · HOW ANGEL CHANGES THE BALANCE