How many restaurants spend 2M or more on food spend for ingredients?

I recently connected with a company that helps restaurants save on their procurement costs for food. They say that they can get restaurants the best pricing that’s reserved only for national chains. Their customers save 5-7% on annual food spend.

Their business model is that they save the restaurants money and whatever they save, they take a small % of as compensation.

I asked what kind of food spend would qualify restaurants for their program and I was told 2M is the minimum, 3-4M is ideal and anything above that is above average.

Seems to me that regional chains with several locations would be the ideal customer.

In your experience, how often have you operated a restaurant(s) that spends 2M or more on food spend ?

And what kind of spend have you historically spent ?

I just want to understand what this market is like and if it’s worth me pursuing potentially working for them. They asked me to find some clients first and if successful, may have a job.