Finding the Right GPO for your Attraction

From roller-skating rinks that sling nachos at the snack bar to campgrounds that need cases of s’mores supplies, nearly every attraction has one thing in common: food costs that keep inching up. It’s no secret that ingredients, disposables, and cleaning chemicals can eat into margins just as quickly as a busy Saturday fills your parking lot.

Yet many operators hesitate to join a group purchasing organization (GPO). They worry that contracts will lock them into quotas, or the suppliers on the other end won’t understand their unique menu mix. The good news? The right GPO can eliminate those pain points if you know what to look for.

A supplier network tailored to attractions

Your concession stand doesn’t stock the same SKUs as a fine-dining restaurant. Make sure any GPO you consider partners with broad-line distributors (think names like US Foods) that already carry crowd-pleasers such as fountain-drink syrups, grab-and-go snacks, novelty ice cream, and compostable trays. A robust network lets you consolidate orders instead of juggling half a dozen vendors while tapping into the volume pricing that comes with national buying power.

Transparent savings

It’s easy to hear “savings” and assume they’re buried in fine print or only apply to bulk buyers, but that shouldn’t be the case. A trustworthy GPO makes it clear how and where you’re saving, with no hidden fees or vague percentages. Whether it’s line-item pricing or manufacturer discounts, the value should be visible and easy to understand. You deserve full transparency so you can clearly see how the partnership benefits your bottom line.

Flexible membership terms

Attractions live by the seasons: a waterpark’s summer surge is a skating rink’s slow period. Your purchasing partner should let you order as much (or as little) as you need, with no minimums and no penalty for pausing during the off-season. Avoid any agreement that locks you into volume quotas or multi-year commitments; a truly member-centric GPO earns loyalty through value, not fine print.

Service that feels like an extension of your team

When a delivery is shorted two cases of hot-dog buns on the morning of a holiday weekend, you need a live human (ideally one who already knows your operation) to fix it fast. Best-in-class GPOs assign a dedicated rep who understands local distributor routes, seasonal crowd patterns, and the quirks of concession menus. They also share industry intel: trending snack items or allergy-friendly substitutes pulled from data across thousands of locations.

Easy-to-use technology & reporting

Finally, make sure the back end is as friendly as the front end. Online ordering portals and downloadable spend reports make it simpler to forecast, track shrinkage, and prove ROI to ownership. If a platform feels clunky in the demo, it will feel downright painful on a Friday night rush, so keep looking.

Food and beverage will always be a core revenue driver for attractions, but it doesn’t have to be a cost headache. By zeroing in on a GPO that offers attraction-ready suppliers, flexible terms, and hands-on support, you can redirect dollars from your pantry back to the guest experience.

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 17% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.

Club Leaders Forum Unveils Partnership with SB Value to Undercut Food and Kitchen Costs for Members

WESTLAKE VILLAGE, CALIFORNIA — SB Value is proud to announce a new strategic partnership with Club Leaders Forum, a premier resource for private club leadership and operations. As the exclusive Group Purchasing Organization (GPO) for Club Leaders Forum members, SB Value brings a long-awaited solution to food and kitchen cost savings, helping clubs across the country spend less on everyday products.

With over $10 billion in purchasing power and more than 28,000 foodservice locations already benefiting, SB Value is the largest client of US Foods. This powerful position allows them to offer average savings of 17% on food purchases, without contracts, obligations, or disruptions to existing vendor relationships.

“We’re thrilled to partner with Club Leaders Forum to bring these exclusive benefits to its community,” said Trip Wheeler, President of SB Value. “It’s an opportunity to help club leaders focus more on member experience and less on food margins — especially in light of unstable market prices.”

But the value goes beyond pricing. SB Value also delivers deep industry insight, including menu development support, labor optimization strategies, and access to best practices gained from working with thousands of foodservice professionals nationwide.

Jessica Johnson, Executive Director of Club Leaders Forum & Platinum Clubs, shares: “This partnership reinforces Club Leaders Forum’s commitment to providing meaningful resources. The savings and insights SB Value delivers will have a real impact on not only money saved, but overall momentum and growth for members.” 

To learn more about how SB Value can help your private club save, visit www.wegrowvalue.com.

Ways to Save Money in Your Amusement Park's Kitchen

Running a profitable food operation inside an amusement park isn’t just about serving up crowd-pleasing bites. It’s also about keeping a close eye on your bottom line. Between rising ingredient costs, unpredictable attendance, and the high expectations of hungry guests, staying profitable can be a tough balancing act.

Whether you’re managing a full-service dining facility or multiple quick-service stands, finding smart ways to reduce costs is key. And no, that doesn’t mean sacrificing quality or raising prices to uncomfortable levels. With the right strategies in place, you can preserve your margins and keep guests coming back for more.

Here are proven ways to cut costs and boost profitability across your park.

Reevaluate your pricing structure

Theme park guests expect to pay a premium for convenience and experience, but that doesn’t mean you can set prices blindly. Start by calculating your cost of goods sold (COGS) for each menu item, including ingredients, packaging, and operational costs like labor and utilities.

You can then use this data to establish a healthy markup that keeps your prices competitive while still returning a profit. As a benchmark, aim for margins of at least 10%, but ensure each price point reflects the perceived value.

If you're charging more for a meal, the quality and presentation should deliver on that expectation. When done right, strategic pricing can elevate your brand and bottom line.

Focus on your star ingredients

In high-volume environments like amusement parks, efficiency matters. That begins with building menus around a few core, standout ingredients rather than a wide array of specialty items. If your signature dish is a smoked turkey leg or gourmet burger, make that your centerpiece. Then, let simpler, cost-effective sides play a supporting role.

Don’t think you have to sacrifice flavor or creativity, though. Instead, spend your budget where it counts. Guests will remember the bold flavors and high quality of the main item, not whether you used microgreens or imported sauces.

Buy smarter, not harder

Purchasing is one of the easiest ways to overspend, but also one of the easiest places to improve. Avoid sourcing exotic or out-of-season ingredients that come with added transportation and storage costs. Instead, lean into local and seasonal options when possible. Not only will you save money, but you’ll likely serve fresher food that resonates better with guests.

Using shared ingredients across multiple menu items can also unlock savings. For example, if fries are served as a side at multiple stands or locations, bulk purchasing can significantly cut your COGS. Inventory overlap also streamlines prep and service, two critical wins during peak park hours.

Streamline your menu

Offering dozens of items might seem like a good way to appeal to every taste. Unfortunately, too many choices can drive up labor, waste, and overhead. A lean, well-curated menu is not only easier to manage but often performs better in high-traffic settings like amusement parks.

Analyze sales data to find your top performers and consider trimming items that don’t move as quickly. This helps reduce inventory bloat and allows your team to focus on perfecting a few great options rather than juggling a long list of dishes.

Train your staff accordingly

The people behind the counter play a huge role in your foodservice profitability. Beyond preparing and serving food, your staff should be trained to spot waste, handle ingredients efficiently, and understand the value of what they’re working with.

Simple habits—like proper portioning, rotating inventory, and avoiding over-prepping—can save thousands over the course of a season. Consider incorporating basic cost-awareness into onboarding and regular training. Empowered employees make smarter decisions, which directly supports your profit margins.

Unlock real savings with a GPO

One of the easiest and most impactful ways to reduce kitchen costs (without changing a single item on your menu) is to join a Group Purchasing Organization (GPO). For amusement parks with large-scale food operations, a GPO can be a game-changer. By pooling the purchasing power of multiple businesses, GPOs negotiate better prices on everything from fryer oil and condiments to napkins and cleaning supplies.

With a volatile economy and unpredictable guest volumes, joining a GPO gives you the flexibility to adapt while protecting your margins. If reducing expenses is on your radar this season, this is one of the smartest, simplest places to start.

These days, running a successful kitchen in an amusement park takes more than just great food. Try implementing these practical strategies so your park can serve up memorable meals without draining your budget, keeping both your guests and profit margins happy all season long!

Clint Elkins is the V.P. of Sales forSB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member.Request a quote today.

Experiencing Shortages? Here are Alternatives to Add to Your Rotation

If you’ve been in the food business lately—whether you’re running a concession stand at an entertainment center, managing a campground kitchen, or catering big events—you’ve probably hit that familiar wall: “Out of stock.”

From chicken to cheese to condiments, supply chain hiccups can throw a wrench into your plans faster than you can say “backorder.” And when your operation depends on consistency and customer satisfaction, that can be a real headache.

But here’s the good news: Shortages don’t have to stop you in your tracks. With a little creativity and some strategic swaps, you can keep your menu fresh, your costs under control, and your service running smoothly.

Below, we’ll walk you through simple, effective ways to pivot when ingredients are hard to find. Let’s dive in.

Understand the source of shortages

At this point, “supply chain issues” probably feels like a broken record. But when your regular order of chicken doesn’t show up or prices spike overnight, it’s more than just a buzzword—it’s your bottom line.

Shortages can come from just about anywhere: weather, labor issues, shipping delays, or global events. The reasons vary, but the result is the same: your go-to ingredients become harder to get or more expensive.

While you can’t fix the supply chain, you can plan around it. Understanding the “why” behind shortages helps you stay flexible and find smart alternatives that keep your kitchen running smoothly.

Swap ingredients across menus

When something’s out of stock, a smart swap can save the day (and your budget). No matter who you serve, having a few go-to alternatives can keep things moving without sacrificing flavor.

Here are a few easy swaps to consider:

• Chicken → Try pork, seafood, or even plant-based options. Pulled pork sliders or crispy tofu bites can be just as crowd-pleasing.

• Fresh produce → Don’t overlook frozen or canned. They’re cost-effective, shelf-stable, and often just as nutritious. Plus, they cut down on waste.

• Dairy → Can’t get your usual milk or cheese? Shelf-stable or non-dairy versions (like oat milk or plant-based cheeses) can work in a pinch and open up allergy-friendly options, too.

The key is to focus on versatility. Ingredients that work in multiple dishes mean fewer headaches, less waste, and more consistency across your menu—even when your usual suppliers come up short.

Reduce your menu & increase efficiencies

If a shortage comes seemingly out of nowhere, having a massive menu can actually work against you. The more items you offer, the more ingredients you need, and the more chances something won’t be available.

Instead, consider tightening things up. A smaller, more focused menu lets you create dishes you know you can source consistently. Think about ingredients that can pull double (or triple) duty across different meals. For example, one protein or sauce used creatively can stretch across sandwiches, salads, and bowls.

Not only does this approach make life easier in the kitchen, it helps reduce waste, streamline prep, and even lower your food costs. Bonus: A well-edited menu can still feel fresh and exciting—especially if you rotate in seasonal specials or “limited time” options based on what’s readily available. Less really can be more.

Experiment with new items

Shortages might feel like a setback, but they can also be a golden opportunity to experiment. When prices are high or certain ingredients are hard to find, it’s the perfect time to get creative with new menu items.

Can’t get your usual meat options? Try out a few veggie-forward dishes or spotlight seafood instead. Hosting large groups? Put together DIY snack kits or customizable meals using ingredients that are easy to source in bulk.

And here’s the best part: Customers often expect some changes when things are in flux, so it’s a low-risk time to test the waters. You might just stumble upon a new bestseller.

Take full advantage of your GPO membership

Rising costs and limited supply? This is when it helps to have someone in your corner—and that’s exactly what your SB Value membership is for.

As a GPO, we leverage the collective buying power of our members to unlock discounts you wouldn’t get on your own. That means better pricing, more supplier options, and quicker access to alternatives when your usual go-to is out of stock.

Not sure what to sub in for a missing ingredient? Need a more cost-effective option for a high-volume item? Your Member Success Manager is here to help. We stay on top of market trends and availability so you don’t have to scramble.

Bottom line: Don’t wait until you’re in a bind. We’re here to keep your kitchen stocked and your costs in check.

Shortages happen, but you’ve got options

Ingredient shortages are part of today’s reality, but they don’t have to throw your whole operation off track. With a few smart adjustments, you can keep things running smoothly without compromising on quality or customer experience.

Staying adaptable is key. The more creative and proactive you are, the easier it is to ride out supply chain hiccups and uncover new opportunities in the process. Stay flexible, stay prepared, and keep delivering meals that work, no matter what’s in stock!

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 17% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.

Navigating the Outdoor Pests + Temps with Food Offerings for Your Campground

Summer months are officially on the horizon, and if the last couple of years are any indication, they’ll likely have some unreasonably high temps in tow. While there are a few mild locales, most campground hotspots will find themselves fighting against humidity and all of the pests that come along with the summer heat.

So, when it comes to your campground’s food quality and offerings, it’s never too early to start prepping for the comfort of your guests.

Evaluate your campground layout 

Depending on the size and terrain of your park, it’s important to anticipate your guests’ needs well before they even happen. For example, if you have sites that are quite far from your main storefront or market, it’s not a bad idea to consider arranging another setup to sell quick food & beverages that they might need. Consider campsite deliveries or beverage cart shifts that can help alleviate some of the back-and-forth treks for guests staying out in the heat.

Additionally, it’s crucial to have a plan for proper food disposal so you don’t attract any large animals!

Hosting events? Have a backup plan

If you have an event calendar in mind to keep families entertained, the first thing you’ll want to do is to lock in a backup plan. Ideally, you’ll have an indoor space to host the majority of your activities, especially if food is involved. But if you’re hoping for an outdoor event, it’s always best to use a pavilion or some kind of shade whenever possible. Triple-digit temperatures and rain are always a possibility, so bear in mind that you’ll want backup options for food service so that you can keep things cool, safe, and presentable.

Craft menus to keep everyone cool

While the majority of guests will typically bring their own food for a camping stay, if your resort has a restaurant or offers quick meals, it’s a good idea to switch up the menu for summer. Try to avoid dishes that are creamy and too rich — think seasonal veggies, salads, sandwiches, and light proteins. Beyond that, you’ll want to ensure that your meals are either served exclusively indoors or can withstand the heat. The last thing you want is to get your guests sick or attract bugs!

Don’t forget about your team

Staffing for the busy season shouldn’t be overlooked, and their safety should be a top priority! Whether you have employees working events, doing campsite checks, or just out and about for maintenance, you need to ensure that everyone is fed and hydrated. Hiring additional help also allows more time for team members to take breaks from the heat and humidity. Encourage them to dress for the heat and set up an employees-only beverage station indoors that they can access all day.

Don’t let your guests (or your team) become victims of a scorching summer! Having everyone’s basic needs in mind will help you avoid any health scares or discomfort, and it’ll make the season much more enjoyable!

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 17% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.