" Our stores were selling only nine items, and they were buying only thirty-five or forty items with which to make the nine. So although a McDonald’s restaurant’s purchasing power was no greater in total than that of any other restaurant in a given area, it was concentrated. A McDonald’s bought more buns, more catsup, more mustard, and so forth, and this gave it a terrific position in the marketplace for those items. We enhanced that position by figuring out ways a supplier could lower his costs, which meant, of course, that he could afford to sell to a McDonald’s for less. Bulk packaging was one way; another was making it possible for him to deliver more items per stop. A "

― Ray Kroc , Grinding It Out: The Making of McDonald's