I am curious to see how many vendors everyone is using for their particular establishment and sales volume. Please include the number of vendors you use and what they supply (IE produce, meats, breads, etc,) and what type of establishment you are (high end restaurant, mid range hotel, family run diner etc.) and what type of volume you do in terms of the number of guests served and the dollar amount of food sales. I was kinda floored today when I spoke to a small restaurant owner (probably 40 seats) who has a semi-upscale menu when he mentioned he uses 9 or 10 vendors. I don't know how he manages to get the minimum order amount from each vendor, assuming he uses each vendor at least once weekly. Or perhaps he really bargain shops and picks and chooses where he gets item A for that week depending on who is cheapest?