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Strengthening the F&B Purchaser–Supplier Partnership: Actions that Make a Difference:
Articles and Chapters
  • Judi Brownell, Cornell University School of Hotel Administration
  • Dennis Reynolds, Cornell University
Publication Date
[Excerpt] One of the more intriguing food-service-operation trends of the past few years is the focus on building partnerships between food-service operators (that is, purchasers) and vendors. At the organizational level, companies are shrinking the number of suppliers with which they work and are developing close ties with a few selected partners.1 As we explain in this article, partnerships of this type are advantageous to both food-service operators and their vendors, because the long-term relationships create value and help the food-service operators maintain a competitive advantage.

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Citation Information
Brownell, J., & Reynolds, D. (2002). Strengthening the F&B purchaser–supplier partnership: Actions that make a difference. Cornell Hotel and Restaurant Administration Quarterly, 43, 6, 49-61.