Ran the numbers on crispy fried onion toppings across a dozen restaurant suppliers this year. A few things kitchen owners should know before their next order:

Freight is the hidden cost. Most suppliers quote you a per-case price that looks great — until you see the shipping line item. Bulk orders (10+ cases) almost always justify negotiating freight separately from product cost. If your supplier bundles it into one number, ask them to break it out.

Shelf life varies more than people think. Cheap fried onions oxidize fast once the bag's opened — you'll see the crunch go soft in days, not weeks. If you're prepping toppings ahead for a busy weekend, ask for the actual open-shelf-life number, not just "best by."

Consistency beats price. A slightly pricier case that fries the same way every single batch saves you more in the long run than a cheaper one that varies. Inconsistent product means inconsistent plating, and customers notice.

We started PogoLots because we got tired of seeing kitchens get burned by all three. If you're sourcing bulk fried onions for your menu, happy to talk specifics — no sales pitch, just comparing notes.