Churn from Perceived Over/Undercharging on Variable Weights

$1,000-$5,000/month across convenience store chain in cumulative small-ticket overcharges and lost supplier credibility; inconsistent checkout pricing (weight-based unit pricing) confuses customers • $1,000-$8,000/month per catering company in cumulative overcharges and absorbed losses on high-value proteins; event profitability directly impacted • $10,000-$16,000/month in lost catering company contracts; margin squeeze when catering firms discover competitors with transparent pricing

Bid calculations use historical average weights (guesswork); spot-check weights on delivery; absorb the loss or request informal credit • Caterer manually tracks purchased vs. invoiced weights in spreadsheet; disputes invoices post-event; maintains list of 'reliable' vs. 'suspect' suppliers; sometimes absorbs losses to keep clients happy • Catering kitchen manager weighs delivered catch-weight items on scale, compares to invoice, documents variance in event planning notes or email. Event coordinator or operations manager contacts wholesaler via phone/email to dispute charges. Finance delays payment or issues credit memo via manual email follow-up. Catering owner tracks repeat vendor issues in spreadsheet to inform future vendor decisions.