The categories and spend per cover a kitchen of a given menu type buys, from the distributor's own fully-supplied kitchens of that type, applied to a kitchen's covers. The gap per category is the route rep's question at that door.
A fish restaurant and a steakhouse in the same segment buy different baskets. The average describes neither.
Categories that most kitchens of the type do not buy are not expected, so the list is not padded.
For each kitchen type, the categories bought and the spend per cover among the distributor's own fully supplied kitchens of that type.
Fully supplied pizzerias spend 22 percent of their basket on dairy. A pizzeria buying no dairy from the distributor has a gap worth about $14,000 a year at its size.
One basket for all kitchens. A sushi restaurant is told to buy more flour.