01What we do
One delivery. One partner. Everything your kitchen orders.
Fresh, dry, frozen and ethnic specialities — delivered as one.
01 / Procurement
The Problem
Most hotels juggle five to nine suppliers for fresh, ambient, frozen, ethnic and bespoke items. Each adds a delivery window, an invoice, and a quality risk.
What we do about it
Capabilities, in practice.
01
Fresh produce
Fruit, vegetables, dairy, eggs — UK-first, with global sourcing for hard-to-find specialities.
02
Dry store & ambient
Staples, oils, condiments, packaged goods — consolidated under one weekly delivery.
03
Frozen range
Proteins, prepared items, dough, ice — temperature-controlled and traceable end-to-end.
04
Ethnic specialities
Authentic Indian, Pan-Asian, Mediterranean ingredients — the items most generalist suppliers can't find.
05
Bespoke sourcing
Hard-to-find specialist items, halal/kosher/certified-organic ranges, global procurement support.
How it runs
A typical engagement.
01
Audit
We map your current suppliers and find consolidation opportunities.
02
Consolidate
One delivery window, one invoice, one account manager.
03
Onboard
SKU migration and pricing alignment, with no service interruption.
04
Operate
Weekly review, monthly performance, quarterly cost optimisation.