We pool real restaurants’ buying volume and audit every invoice, so you pay what the big chains pay.
Or call the office: (912) 490-0144
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, and the credit posted that week.
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.
Bring us what you pay today. We show you the difference, line by line, before you commit to anything.
National-level contract pricing on your top movers, rebates on what you already buy, and an audit on every distributor invoice.
Start with your order guide →Per-gallon rebates at national scale, paid quarterly instead of once a year.
What are you paying per gallon? →The same system our own fourteen restaurants run on, set up and supported by operators. Bring us your current setup and contract, and we’ll walk through it with you.
Have your contract handy →Blue Heron Taphouse, year to date
Price is where we start, not where we stop. Our team still runs restaurants every day, and members get that experience on call: operational consultation from people who work the same shifts you do.
Inventory and ordering. Counts, pars and order guides that hold up shift after shift, so what you buy matches what you use.
Prep, waste and yield. We walk your kitchen and look at how product gets used, like the pre-portioned chicken that cut one member’s prep labor and trim waste in the same move.
Vendors and team execution. Advice from the floor, never from a deck, on the day-to-day that decides whether the savings stick.
On call People who work the same shifts you do
Every contract we negotiate, we also buy against, this week, in our own fourteen restaurants across South Georgia and North Florida. When chicken jumps or freight gets weird, we feel it the same Friday you do. And the fourteen are just the proving ground. Day to day, MVP buys for dozens of member restaurants, 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.
Your order guide, a distributor invoice. Whatever you have, as it is.
Your top 20 items are most of your spend. We price them against our contracts first.
Side by side, landed cost at your back door. If the math doesn’t win, we shake hands and part friends.
We audit the distribution center monthly to confirm you were charged the agreed percentage over cost. Misses get chased to a credit. You see it all in your portal.
“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, we had the contracts reloaded, and the credit posted that week.
Gloves. Nobody’s watching gloves.Glove costs crept up three quarters in a row, the kind of small line nobody watches. 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.
We’ll say the strange part first, because everyone asks. 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.
No membership fee, no percentage, no subscription. You will not find a line on any invoice that says MVP.
You pay what our restaurants pay. Ketchup at $10 is $10 for you. Same national account number, same negotiated cost, same freight.
We don’t work for the distributor. We work with them, and we check their work. 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
Runs restaurants inside Concept 99 Group every day. The reason “by restaurant owners” is on the label.
Co-Founder
26+ years of hands-on operating across multiple concepts. Your call on inventory control, vendor relations and team execution, 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.
Every member gets a private dashboard with the number that matters on top: what MVP saved you this year. Then what you could still be saving, your rebate history, and how every location is doing.
September audit complete. Every invoice 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
