Episode Details

The frozen schnitzel at your supermarket costs 70% more than the identical product sold to restaurants. This episode maps the two parallel supply chains — retail and foodservice — and reveals the cash-and-carry stores (Restaurant Depot, Chef'Store, Gordon Food Service) that are open to the public. We cover the per-schnitzel math, the quality difference between institutional and retail packs, freezer storage realities, online ordering through WebstaurantStore, and the neighborhood group-buy strategy that could save a family hundreds of dollars a year.