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I am meeting with some potential commissary operators (local restaurants and my butcher) this week to discuss the possiblity of they becoming my commissary for my vending and catering business. I am considering the pros and cons of a flat fee versus a percentage of my revenue and have already figured out a couple issues with each choice.

What experiences do you have with this kind of arrangement, how were the fees structured, and what were your costs, especially related to your revenue?

Thanks for any advice you can offer
Original Post
Dale,
Have you checked with places like churches and local charities that feed old people and things like that? They are checked by the health dept. here and the inspectors here are more at ease with you using them instead of a restaurant. Sometimes, they might be easier on the fee they charge you also. Ask all your friends if they know anyone in a director's position in one of these places, or just go directly to them and explain what you are looking for.
I feel better with a flat fee just because I like knowing exactly what to pay and it's just a little less bookwork for me.
Best of luck.
Peggy

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