Foodservice Distribution companies specialize in supplying food and related products to restaurants, cafeterias, hospitals, schools, and other institutions, acting as a critical link between food manufacturers and foodservice operators. They generate revenue by purchasing products in bulk from producers and manufacturers, then selling and delivering these goods—often including fresh, frozen, and packaged foods, as well as kitchen supplies—at a markup to their clients. The industry is highly competitive, with major players like Sysco, US Foods, and Performance Food Group dominating the North American market, though many regional and specialty distributors also operate successfully. Candidates should be aware that efficiency in logistics, strong customer service, and adaptability to changing food trends and regulations are key drivers of success in this sector. The industry has seen significant consolidation over recent decades, and ongoing innovation in supply chain technology and sustainability practices continues to shape its evolution.