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
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