Short dialogue (YouTube) about vendor relationships in the restaurant/hospitality sector, emphasizing a collaborative/partnership approach with vendors—particularly winemakers—and an example of buying wine in bulk (by the pallet) to offer wine by the glass. Speakers describe a winemaker named Sam and buying 720 bottles at a time.
720 bottles
Sam
Another thing that you do and I want to give you credit on too is that you're really, really good about vendor relationships, especially with your winemakers.
Yeah.
Where a lot of people look at like so a lot of restaurants have this adversarial kind of relationship with their vendors. Like is there trying to screw me over, they're trying to take advantage of me. They're trying to, you know, rip me off. Where you take this more approach like hey man, how can we partner together? Yeah, the best for everybody.
We had some real we have one particular winemaker, Sam. He's an amazing guy. Great winemaker, makes really good wines. You know, we buy wine off him by the pallet.
That's yeah.
720 bottles at a time. We move the wine, we get it at the right price.
We that's what we offer by the glass and that's majority of what people.
If your restaurant only works because you work 80 hours a week, it doesn't work.
