Restaurant people, on your side of the table.
Experts in profit, partners in clarity. And before either of those: operators, same as you.
Or call the office: (912) 490-0144
It started with a question you’ve asked yourself.
Bengi Crosby has been in the restaurant business 35 years. His co-founder, James Weathersby, grew up in it and has 26+ years of hands-on operating behind him. Like every operator, they’d lie down at night wondering: am I getting the best deal, or am I not? Distributors kept arriving with a better program and a percentage over cost, and the honest problem was that nobody could tell you what cost actually was.
So they stopped window shopping and built the desk themselves: contracts direct with manufacturers, a negotiated freight percentage, and a monthly audit to make sure the distributor charged what was agreed. It went to work in our own restaurants first. Then other owners started asking what we were paying.
Transparency is why we started this business. That sentence hasn’t changed since the first member joined, and it’s still the whole thing.
The proof runs fourteen kitchens deep.
Every contract MVP writes, MVP buys against, this week, at these restaurants. When food costs jump, we feel it the same Friday you do.
The mission is straightforward.
To check the work
It’s not enough to secure the best deal once. We keep checking the work and auditing your pricing, so the deal you signed is the deal that shows up on every invoice after it.
To grow
The name is the model. Mass Vantage Purchasing means buying in the mass, together, instead of piecing it together a little from here and a little from there. Every restaurant that joins makes the next deal better for everyone already in.
And the help doesn’t stop at price. Because we still run restaurants, members also get operational consultation from people who work the same shifts they do: inventory control, prep and waste, vendor relations and team execution. Better prices make you money. Better operations help you keep it.
It turns out the problem isn’t only a restaurant problem. The same program now goes to work for convenience stores, senior living, healthcare kitchens and school systems, anywhere somebody is buying food without knowing what it costs.
The people on your account
Small on purpose. You’ll know everyone’s name by the second call, and they’ll know your stores by the first.
Dave Duff
Chief Operating Officer
Four decades in retail, thirty of them in foodservice distribution: logistics, purchasing, warehousing, contract negotiation. He’s supported accounts from Zaxby’s and Mellow Mushroom to Blaze Pizza and Rock & Brews, and now runs that playbook for members.
Bengi Crosby
President & Co-Founder
35 years in the restaurant business, still operating every day. He co-founded MVP on one idea: that nobody understands restaurant owners like restaurant owners, and that an owner deserves to know what cost actually is.
James Weathersby
Co-Founder
Grew up in the restaurant business and has 26+ years of hands-on operating experience across multiple concepts. He advises members on inventory control, vendor relations and team execution, always from the floor, never from a deck.
Aden Crosby
Inventory Specialist
From family restaurants to running a top-performing location to supporting fourteen restaurants as a district manager. Aden works with owners on inventory practices and purchasing processes that hold up shift after shift.
Megan Osteen
Account Service Manager
A decade across food distribution and procurement: buying and analytics at national broadline distributors, then regional purchasing leadership at a national contract foodservice company. She’s the one who landed the bacon contract, caught the glove creep, and found the $2,300 nobody knew was missing.
“I call Bill the Beautiful Mind, and he truly is. He speaks the language and realizes what needs to be locked down for stores.”
Four things we won’t bend on
01 You never write us a check
No membership fee, no percentage, no subscription. The distributor pays MVP for the volume we bring, so the only way we grow is by making your program worth staying in.
02 Landed cost or nothing
Every number we show you is the price at your back door with freight in it. Comparisons against anything less are theater.
03 We check their work
We don’t work for the distributor. We work with them, and every month we audit the distribution center to confirm you were charged the agreed percentage over manufacturer cost. Misses get chased to a credit.
04 We’re better together
A deal found for one member goes to all of them. The co-op only works one way: everybody’s volume lifting everybody’s price.
Come meet the people.
Thirty minutes, a cup of coffee, and one of your invoices. That’s how every member relationship here has started.
Or call Dave Duff directly: (850) 591-5061