One company.
Built to change an industry.
There is a problem running quietly through the heart of Britain's hospitality industry. Skilled chefs are becoming harder to find and harder to keep. Labour costs are climbing in ways that no menu price adjustment can fully absorb. Food waste is bleeding margins that were already paper thin.
Sarabjeet Singh and Kuljit Singh looked at this problem and asked a different question. Not how do we manage it. But how do we fix it.
Three things the industry has never had from a single partner.
Central Production Unit
A purpose-built production facility where Kuljit and his team produce bespoke food products at scale for each client. Not generic. Not mass-produced. Tailored to the exact menu, brand standards and specifications of every hotel and restaurant they work with.
The Chef-Less Model
The most transformative thing they offer. Not about removing skill from food — about removing waste from the process. Universal Procure takes over production entirely, supplying hotels and restaurants with ready-to-serve bespoke products that require minimal on-site preparation.
Consultancy
Starts before a restaurant even opens its doors. Before the kitchen is designed. Before the menu is written. Sarabjeet and Kuljit work with operators to build models from the ground up that are lean, sustainable and designed to scale without bleeding money.
“Both founders are Sikh — and in their faith, feeding someone is among the most sacred acts a person can perform. This is not a corporate value written on a wall. It is a living conviction that shapes every decision they make.”
Meet Sarabjeet & Kuljit
The chef and the procurement leader who built Universal Procure.
How it all began
From the Sikh temple in Dublin to Marriott UK's F&B select committee.
In the press
RedbridgeLife, MasterChef: The Professionals, Japan's International Food Fair.
Less waste. Lower costs.
Better food.
Two lifetimes of experience — built into one solution.