MVP is a purchasing co-op, not a middleman. We pool real restaurants’ buying volume and audit purchases, so you pay what the big chains pay.
For restaurant owners, by restaurant owners.
Or call Dave: (850) 591-5061
Three places it slips away, on items you probably have in your walk‑in right now.
A member’s contracts fell off their distributor’s system. Our monthly audit caught it.
We pool real restaurants’ buying volume, so you buy like a 500‑unit group and pay what the big chains pay.
Glove costs crept up three quarters in a row. We put them out to bid and brought them back under pre-tariff pricing.
Each program stands on its own. Use one, two or all three, and add another whenever you want. Every one starts the same way: bring us your current bill, and we’ll show you the difference, line by line, before you commit to anything.
National-level contract pricing, 500+ items already on contract the day you join, and monthly audits of your purchases.
Start with your order guide →National account pricing on fountain, priced on the combined volume of every member.
What are you paying per gallon? →Two systems we trust, including the one our own restaurants run, installed and supported locally around the clock. Bring us your current setup and statement, and we’ll walk through every fee with you.
Have your contract handy →Blue Heron Taphouse, year to date
And we’re not done. We keep looking for more every day.
Price is where we start, not where we stop. Once you’re set up, we don’t disappear. We run restaurants of our own, and when you want a second opinion, we’re a phone call away.
Help organizing your order guide. We’ll help you clean it up and lay it out so ordering is simpler for whoever does it.
A second opinion when you want one. A vendor that’s slipping, a price that looks off, a new item you’re weighing. Ask people who deal with the same things in their own restaurants.
Your order history, when you need it. We can pull what you’ve been buying and what it’s been costing you, so the next decision starts from real numbers.
A call awayAdvice from people who run restaurants too(850) 591-5061
Restaurant owners, working together. Big group or single store, every member buys on the same national contract we do, with the buying power of the whole group behind it. We buy against every contract we negotiate, this week, in our own restaurants across South Georgia and North Florida, so when chicken jumps or freight gets weird, we feel it the same Friday you do. Day to day, MVP buys for over 100 member restaurants and convenience stores, Florida to Texas. Consultants tell you how they used to do it. We’ll show you what we did about it this morning.
All you have to do is say yes to a meeting. Most operators know inside 30 minutes.
Show us your numbers. We have ours. Your order guide, a distributor invoice, whatever you have, as it is.
From top to bottom, every item you buy. We go line by line and into the details, not just your biggest sellers.
Side by side, landed cost at your back door. We’re confident our program will save you money, and keep saving you money. We’ll show you exactly where.
We work for YOU, not the distributor. Every month we audit to confirm you were charged the agreed percentage over cost, so you can sleep at night.
“You can’t afford not to utilize MVP. You don’t know what you’re missing.”
A rockstar-owned franchise group that changed broadline distributors with MVP at the table, went direct to manufacturers on burgers, chicken and bacon, and watched food cost track down toward theoretical. In his words: “It was one of the best things we could do for our business.”
Not a best-case percentage. Four real things that happened to real members, on items you probably have in your walk‑in right now.
One SKU. Bacon.Our purchasing team landed a new bacon contract direct with the manufacturer. Members saved between $2 and $10 a case. Across every member who buys bacon, that one item is worth about a quarter of a million dollars a year.
One SKU. Their best seller.A member’s number-one appetizer, the thing going out the door all night. One renegotiated SKU, one line on the order guide, twenty-five thousand dollars back into a five-unit group.
Nobody would have found that alone.A member’s contracts silently fell off their distributor’s system and stopped calculating. Nobody did anything wrong; it was human error. Our monthly audit caught it, and we had the contracts reloaded.
Gloves. Every line counts.Glove costs crept up three quarters in a row. We spotted the trend, put it out to bid with other manufacturers, and brought the cost back under where it sat before the tariffs.
Figures are real member outcomes described by MVP’s founders. Your savings depend on what you buy and what you’re paying now, which is exactly what the first meeting establishes.
Let’s make this crystal clear. Members don’t pay MVP. The distributor pays us for the volume we bring them, which means the only way we grow is by making your program worth staying in. And every restaurant that joins adds to the buying power we all share. We’re stronger together.
No membership fee, no percentage, no subscription. You will not find a line on any invoice that says MVP.
The same national contract we buy on. You go on our national account number, with the same negotiated terms our own restaurants get.
We don’t work for the distributor. We work for YOU. Every month we audit the distribution center to confirm you were charged the agreed percentage over manufacturer cost. Nothing more.
No ticket queue, no rep roulette. When you call MVP, you get the people whose names are on the work.
President & Co-Founder
35 years in the restaurant business, and still runs restaurants every day. The reason “by restaurant owners” is on the label.
Co-Founder
26+ years of hands-on operating across multiple concepts. Your call for a second opinion on vendors and operations, always from the floor.
Chief Operating Officer
Thirty years in foodservice distribution before crossing to the operator side. Your first call on food, freight and contracts.
Coming soon for members: a private dashboard with the number that matters on top, what MVP saved you this year. Then what you could still be saving and how every location is doing.
September audit complete. Purchases checked against your pricing.
TodayBill flagged a $412 invoice error at your Orlando store. Credit requested.
YesterdayDave found a better bacon at a better price through another member. Samples on the way.
MonThat’s the whole ask. Bring an invoice, and we’ll show you the money you’re leaving on the table.
Or call Dave Duff directly: (850) 591-5061
