#128

This episode starts with a practical look at one of the least understood parts of the restaurant business: group purchasing organizations. Josh, Matt, and Mike are joined by Rich Kemp, whose background in food distribution and work at Buyers Edge gives him a deep view into how operators actually buy, price, and negotiate food. Together they unpack what a GPO really is, how rebates and price deviations work, why distributors participate, and how procurement teams can use better data and manufacturer relationships to reduce costs. The conversation also pushes on a bigger question that has come up repeatedly on the show: if supply chains, AI, and purchasing systems get more efficient, will restaurants ever truly see those savings on their invoices.

In the back half, the conversation shifts from economics to culture, as the hosts react to the latest reporting around Noma and René Redzepi. What follows is a candid discussion about abuse in professional kitchens, the way destructive behavior has been normalized for generations, and the difference between demanding excellence and tolerating harm. It is a sharp, emotional, and deeply personal exchange about leadership, accountability, and whether the industry is finally ready to confront the systems that allowed this behavior to thrive for so long.