HOSPITALITY PURCHASING CONSULTING

Strategic Purchasing.
Exceptional Results.

LP Enterprises helps restaurant groups and hospitality brands streamline procurement with precision, insight, and proven expertise — saving time, reducing costs, and protecting brand standards since 2001.

LET'S TALK
SOLUTIONS

How We Help
You Grow

Tailored Strategy

Procurement aligned to your concept, scale, and vision—made to meet you where you are and take you further.

Hands-On Partnership

Integrated support that turns strategy into action—accountable, collaborative, and outcome-focused.

Cost Optimization

Savings delivered through vendor negotiations, bid-outs, and contract optimization.

Tech-Driven Clarity

Full visibility into spend, suppliers, and performance through intuitive, custom-built tools.

Operational Efficiency

Optimized workflows and simplified sourcing that reduce chaos and keep operations running lean.

Sustained Support

Ongoing procurement management that adapts, supports, and delivers—through every stage of growth.

BY THE NUMBERS

0

years restaurant
industry experience

0

client locations
served

0

spend
optimized

Testimonials

What People are Saying

LP Enterprises is an extension of our brand leadership. Their impact in supporting our day-to-day needs, as well as strategic goals, makes them exceptional and instrumental to obtaining our successes.

Karen Ferreira
Truluck’s Ocean’s Finest

LP Enterprises helped us organize our purchasing and attain competitive bids from suppliers, saving us considerable money. Lee was a pleasure to work with and I’d happily attest to his upstanding and straightforward character.

Tom Baron
Big Burrito Restaurant Group

Working with LP Enterprises was a pure joy. Lee is a rare individual who does everything he says he's going to do, when he says he's going to do it – and on top of that, he saved us tens of thousands of dollars.

Robby Kukler
Fifth Group Restaurants
MEET THE TEAM

Founded in 2001, our team brings deep-rooted expertise across hospitality, procurement, and operations—blending industry insight with hands-on experience to drive real results.

Lee Plotkin
President & Founder
Lee’s path to purchasing mastery started at age 8, haggling over sugar and citrus for his lemonade stand in Pittsburgh. His early taste for business evolved into a full-fledged passion for hospitality, honed by years on the front lines as a waiter, bartender, and restaurant manager. After earning a degree from Cornell’s School of Hotel Administration, Lee sharpened his procurement chops at Hilton Hotels, Harvey Hotels, La Madeleine, and FootAction USA. In 2001, he launched LP Enterprises to help restaurant groups cut costs and streamline operations. His sharp eye for inefficiencies and deep industry experience have earned him the trust of startups and legacy brands alike. An active member of the Food Consultants’ Group, Lee unwinds by biking around Dallas, experimenting with his grill, and sipping Pinot Noir with family and friends.
Read More
Laura Frank Barnard
Chief Financial Officer
Laura brings over 30 years of C-suite experience across finance, strategy, operations, and M&A. She holds an MBA from the University of Chicago Booth School of Business and has driven over $1B in growth across food, manufacturing, and distribution, with a strong focus on retail grocery, food service, and hospitality.

She’s held senior leadership roles at Pacific Coast Producers, Transwestern Polymers, and Halperns’ Steak & Seafood, where her strategic execution fueled major expansion. A seasoned founder, investor, and advisor, Laura has scaled businesses through joint ventures and acquisitions across both tech and traditional sectors. Outside of work, she enjoys spending time with her grandson and mentoring up-and-coming entrepreneurs.
Read More
Donna Ramsey
Executive Assistant
Donna brings four decades of operational know-how to the hospitality world. She began in real estate, but found her niche when her firm transitioned to managing over 30 Cicis Pizza locations across multiple states. Known for her steady leadership and strong judgment, Donna keeps administrative operations running smoothly while aligning teams around long-term growth. Her work ensures both financial discipline and client satisfaction. Grounded in values, she brings care and precision to every partnership. Donna is also a committed community volunteer, supporting causes like the Susan G. Komen Foundation and Light the Night. In her downtime, she’s with loved ones, making memories that matter.
Read More
Ryan Layne
Consultant
Ryan got his start at 15 flipping burgers in fast food. At 18, he was waiting tables at Chili’s and never looked back. Over the next 13 years, he worked every role from dishwasher to assistant GM—learning the business from the inside out before joining Sysco. At Sysco, he climbed from Sales Consultant to Director of New Business Development, helping emerging restaurant brands expand nationally through strategic supply partnerships. Now at LP Enterprises, Ryan channels more than two decades of experience into one mission: helping restaurants maximize profits and simplify operations. Off the clock, he’s manning the BBQ pit or enjoying the outdoors in North Texas with his wife and four dogs.
Read More
Kim Phelan
Consultant
Kim’s lifelong passion for food and culture was sparked by early travels with her father to places like New York City and Australia. Her first hands-on experiences with food came from working as a grocery store clerk and server during school, where she saw both the ingredients and the hospitality side of the industry. Although initially she pursued a career in apparel product development with VF Corporation, she soon realized her true calling was food. She enrolled in Johnson & Wales University to earn a culinary degree while simultaneously working as an area manager for Alliant Foodservice. Drawn by the opportunities in corporate foodservice, Kim transitioned into sales and marketing roles across the foodservice distribution industry with US Foods and later Sysco, supporting a wide range of operators, from food trucks and fine dining to QSRs and even U.S. Navy aircraft carriers. To further expand her expertise, she joined packaging manufacturer ACR, taking on regional sales roles and category director roles. This diverse background gives her a comprehensive 360-degree view of the foodservice ecosystem and the interplay between operators, suppliers, and manufacturers.
Read More
Laurie Plese
Administrative Assistant
Laurie brings over 30 years of administrative and operational experience within the hotel and insurance industry. She began her career in hotels with Wyndham in guest services and quickly worked her way into supervisory and management roles in guest Services as well as human resources. Using skills acquired in the hospitality industry she made a career transition to the insurance industry, holding positions as technical assistant as well as business analyst. In her free time, Laurie enjoys travel, kayaking and spending time with her family and dogs.
Read More
We're GROWING

Join the LPE Team

Have you built your career in hospitality? We’re looking for connectors who will open doors and build lasting partnerships with our clients. If you’re passionate about fostering meaningful relationships, we’d love to help you bring additional value to your industry connections and turn your network into opportunity.


Our Core Values
We believe great hospitality starts within—our principles guide how we treat teammates and clients alike.
Do the Right Thing
Stick With It
Innovate Creative Solutions
Understand All Sides
Do What You Say

Rooted in Trust. Driven by Results.
We’re looking for proactive relationship builders with a deep feel for the restaurant world. Maybe you’ve run a kitchen or sold to one. You speak the language, understand the challenges, and people trust you to make things happen—turning connections into lasting partnerships.

CONTACT Us
SELECT CLIENTS

Frequently Asked Questions

What is an Outsourced Purchasing Expert (OPE)?

An OPE is someone trained in the intricacies of purchasing, negotiation and problem solving with an eye to help you reduce cost and drive earnings to your bottom line. The OPE should be able to review all aspects of your purchasing programs to reduce expenditures, making certain that their recommendations in no way impact quality or service parameters. As you know, running a successful operation is a complex undertaking. Delegating the purchasing function to an OPE may allow you to better concentrate on running the other areas of your business.

An OPE can increase operational efficiency, consolidate purchasing power, & lay the foundation for future growth.

Why use an OPE when you can do it yourself?

Chances are you have spent years honing those skills revolving around the ownership, operation and management of restaurants and hotels. An OPE has spent his years focusing on foodservice purchasing, negotiations and problem solving. You could master the intricacies of that profession, but is it worth your time?

Most of us are unwilling to invest the time necessary to learn a separate discipline. After all, that's why we hire accountants.In looking at the large corporate players in our industry, we usually find that each has a purchasing department with a full staff of experts to maximize bottom-line results. Now, the same bottom-line expertise is available to small- and medium-sized restaurant chains - even independents - in the form of an OPE. In tough times, this can be a powerful survival mechanism.

How does an OPE increase your bottom line?

The OPE should be able to review all aspects of your purchasing and supply programs and then customize a strategic plan that precisely fits your needs. There are numerous strategies:

- Audits of supplier programs
- Bidding and/or renegotiation of supplier programs
- Cost avoidance
- Commodities and futures purchasing programs
- Additional revenue sources
- Enhancing relationships with supply partners

To enhance relationships with supply partners, an OPE, on behalf of the owner, forms a mutually beneficial relationship with the supplier. Pertinent cost information is agreed upon and shared on an ongoing basis, which solidifies supplier relationships. A well-rounded consultant should have a strong understanding of how suppliers operate at a fair margin and how efficiencies can be shared. In this way, an OPE should be able to work in your best interests to achieve a "win-win" situation with your supply partners. Most importantly, OPEs should have some level of operation background in the industry in order to truly appreciate what your needs are.

What else can an OPE do for you?

Aside from positively impacting your bottom line, an OPE can:

Save you time
Act as a source for supply/purchasing-related questions that are pertinent to your operation
Review and analyze all supply/service contracts
Solve service problems or supply issues
Handle the interface with your Chef or primary contact at the corporate level

What will you do to survive?

The Institute for Supply Management calculates that, in terms of impact on your bottom line, every dollar you save in your operation is equivalent to $7-$10 in additional sales (depending on your desired margin of profit).

In this case, a dollar saved is truly a dollar earned – and that fact is key to our survival.One of the strategies that many operators are embracing now is partnering with an OPE to further enhance the purchasing process they currently have in place and drive savings to the bottom line. Give LP Enterprises a call so we can discuss what we can bring to your table.

Let's Talk

CONTACT

Whether you're a restaurant group looking to streamline operations or a hospitality professional eager to grow with us, we want to hear from you. Fill out the form below, and we’ll connect you with the right person on our team.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.