News & Media From John Krebs
4 ways to control your food costs in 2016
by John Krebs — President, Axis Purchasing
Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors…
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Receiving 101: Control and Safety
by John Krebs — President, Axis Purchasing
Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.
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Why Group Purchasing Organizations are good for manufacturers and members
by John Krebs — President, Axis Purchasing
By working through a GPO, the manufacture of food or supplies can "speak" directly to decision-makers in the purchasing arena, thus saving time, money and the…
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Why manufacturers offer rebates and not net pricing
by John Krebs — President, Axis Purchasing
In a corporate situation, there are pros and cons for both the buyer and the manufacturer to use the rebate system.
read nowWhat's in your kitchen?
by John Krebs — President, Axis Purchasing
Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.
read nowThe latest green trend: Compostable containers
by John Krebs — President, Axis Purchasing
With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls…
read nowA case for produce management
by John Krebs — President, Axis Purchasing
Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.
read nowA lesson for educational foodservice operators
by John Krebs — President, Axis Purchasing
How educational foodservice operators can gain a more transparent view of their costs and control of all purchasing cost factors.
read nowHow corn affects food prices
by John Krebs — President, Axis Purchasing
Corn prices were up 13 percent in the first six weeks of 2014 which will adversely affect the price of many of the foods you stock in your restaurant.
read nowIf you build it, they will come and you will profit
by John Krebs — President, Axis Purchasing
Many operators also neglect to examine the pricing of kitchen supplies, which is the number one area for savings.
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