John, the owner of “John’s Diner” operates a small-town diner at lower volume levels with roughly 20 tables, steadily serving breakfast only each day. Turning over tables twice per service and serving roughly 150 customers would mean John could earn $450 in rebates every quarter ordering roughly 1,000 lbs. of products like Bacon or Breakfast Sausage.

Kelly runs a Philly Cheesesteak food truck in a heavily populated area during lunch every day of the week. She serves up roughly 6-8 oz. of meat per sandwich and sells about 80 sandwiches per hour, using 120 lbs. of product each day. In this case, Kelly is able to get $1,620 in rebates going through about 10,800 lbs. each quarter ordering products like Philly BreakAway® Flat Steak.

Chris is the manager of a multi-unit, local pizza chain in southern California. He serves lunch and dinner 7 days a week and serves approximately 44,000 customers a quarter going through 150 lbs. of product per day. Ordering products like Pepperoni, Pizza Toppings and Bosco® Stuffed Breadsticks. Chris is able to save $3,855.