For foodservice distributors selling to restaurants, caterers and hotels
Which restaurants buy dry goods from you and fresh from someone else. Which accounts have gone from three drops a week to one. Which route has forty kitchens and a rep who visits twelve. From the order system you already run, account IDs only.
A restaurant rarely buys everything from one distributor. Covirage shows each account's categories against what a kitchen of that type buys, watches drop frequency for the early sign of a lost account, and ranks the list by route.
Categories bought against the norm for that kitchen type, valued at your margins.
Deliveries per week against the account's own history. A drop from three to one is flagged the week it happens.
Kitchens per route against visits logged, so the rep's list fits the week.
Three steps, in this order.
By account, category, route and week.
Quick service, casual, fine dining, hotel. Defaults provided.
Reps get category gaps and slipping accounts. The sales manager gets the roll-up.
Short answers. The Help center has the long ones.
That page is deliveries to retail stores. This one is kitchens: restaurants, hotels, caterers, with drop frequency and menu categories.
Any export with account, category, sales and route. Foodservice ERPs export this as standard.
Yes. Chain and site are two levels of the roll-up.
Analytics software for foodservice distributors, compared · Alternatives to named products
Written for this industry: the measures, the data you already hold, and the arithmetic.
A foodservice distribution dashboard connects delivery performance with spoilage, credits and account contribution. This example works through three customer routes and shows how one changed credit amount affects the result.
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Aug 31, 20264 min readThe ten sales KPIs a foodservice distributor should run on, each with its formula, the export it comes from and what it tells you: category share per kitchen, drop frequency against the kitchen's own pattern, average drop value, order guide compliance, share at chain and at site level, delivery window adherence, substitutions and shorts, new account ramp, contribution per drop, and lost kitchens by prior value. Also the three measures most foodservice distributors miss, the figures to drop, the identities, and who owns what.
Aug 22, 20264 min readThe ten questions the president of a foodservice distributor puts to the route and national account teams, which kitchens dropped a delivery day, which chain sites are off the agreement while the chain looks compliant, what should each kitchen be ordering given its menu, which order guides are stale, which deliveries landed during service, which accounts take a drop a day for a small order, which kitchens are dormant against their own cadence, what is contribution per account after drops, which chains are under-penetrated by site, and what changed, each with the table from the delivery ledger, the site master and the proof-of-delivery data, and the answer to send back.
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Jul 13, 20263 min read