I Sell Meat. That's the Point.
Vanni's Meats founder Gio Arzola on why staying in your lane - and owning it - beats trying to be everything to everyone in the food service business.
Read articleFrom the cutting room
Articles
Practical notes for kitchens, buyers, and operators who care about protein quality, sourcing, consistency, and the people behind the supply chain.
Latest from Vanni's
Notes for restaurant buyers and food service operators.
What Big Meat Distributors Get Wrong (And Why Personal Service Still Wins)
Why scale alone can fail restaurant buyers — and what direct access, accountability, and sourcing expertise still get right.
Read articleWhy Consistent Protein Sourcing Should Be a Priority for Restaurant Buyers
How inconsistent protein supply hits prep, margins, and the plate — and what restaurant buyers can do about it.
Read articleNeed a cut, a quote, or a sourcing answer?
Talk directly with Vanni's about your protein program.