Cold Cuts and Fresh Starts: I Swapped My Backstabbing Supplier

Frank Vance’s seafood warehouse almost went under during the off-season last year.

Every restaurant on the wharf ditched him for other suppliers. I was the only one who stayed.

I kept a locked-in order of three hundred thousand dollars a month, rain or shine.

Back then, he held my hand, nearly in tears. "Clara, you saved my life. From now on, your restaurants get absolute priority. Always."

Now, the peak summer tourist season had arrived.

I pre-ordered our stock a month in advance. He promised me up and down that we were good to go.