About Foodwise

A supplier built the way hospitality actually buys.

Foodwise Wholesale exists because the way hospitality is supplied has never matched the way it is run. A hotel is one business with one budget — but it buys from a food wholesaler, an equipment dealer, an amenities supplier, a chemicals rep and a uniform company, and reconciles five sets of paperwork for the privilege.

Why we exist

One operation should not need five suppliers.

We built Foodwise around a single idea: carry both halves of the order properly. Not food with a token shelf of crockery, and not equipment with a few catering packs — but a genuine food wholesale business and a genuine hotel supplies business, on one account, one vehicle and one invoice.

That is harder than it sounds. It means multi-temperature vehicles rather than a dry van. It means buyers who understand both a carcass spec and a thread count. It means a warehouse that can pick a tray of eggs, a case of glassware and a drum of dishwash detergent onto the same pallet without any of them arriving damaged.

It also means being honest about what we are not. We are not the cheapest line-by-line on every product in the country, and we will tell you when a specialist will serve you better. What we offer is one partner who turns up when we said we would, with what you ordered, at the price we agreed.

How we work

Four things we will not trade away.

Every supplier says they are reliable. These are the specific commitments we are prepared to be measured against.

We turn up in the window

A delivery that arrives after the section has started prep is a failed delivery, whatever the price was. Timed windows are agreed at account set-up and reported against.

We put it in writing

Prices, specifications, delivery terms and service commitments are documented. If it was not written down, it does not count.

You get a person, not a portal

A named account manager who visits your site, knows your menu and answers their own phone. Technology should remove admin, not remove people.

We show our workings

Specifications, allergen data, traceability and temperature records are produced as routine, not as a favour when an auditor is due.

The operation

What sits behind the delivery note.

Four functions, and each one is a reason a customer stays.

Buying
Produce and fish bought on the markets each morning. Meat and poultry through a short list of approved partners, to written specification. Non-food bought on annual agreements so pricing can be held.
Warehousing
Ambient, chilled and frozen storage under one roof with segregated non-food and chemical areas — so a single order picks as a single order.
Distribution
Multi-temperature vehicles on planned routes, with timed windows and delivery to the point of use rather than the loading bay.
Account management
A named manager per account and a group director for multi-site customers, backed by an order desk that answers in person.

12 Product ranges Across food and hotel operations
3 Temperature regimes Ambient, chilled and frozen on one vehicle
6 Days a week Standard delivery pattern
1 Point of contact For the whole account

Quality & compliance

Evidence, on demand.

Buying teams and auditors do not want reassurance, they want documents. Ours are produced as a matter of course and kept current.

HACCP-based food safety management
Documented procedures across goods-in, storage, picking and delivery, with records retained and available.
Approved supplier programme
Every supplier assessed and re-assessed, with certification held on file and checked before expiry.
Batch-level traceability
Forward and backward traceability on food lines, exercised by regular mock recalls.
Temperature records
Vehicle and storage temperature monitoring, with records available against any delivery.
Specification & allergen control
Version-controlled specifications and allergen matrices, reissued when a supplier changes a recipe.
Due diligence packs
A complete documentation pack supplied for tenders and client audits on request.

Buying team? We can supply a full due-diligence pack — insurance, certification, supplier approval, HACCP documentation and sample specifications — ahead of any tender. Request the pack.

We stopped counting suppliers and started counting deliveries. That is the number that actually costs a hotel money.

Foodwise Wholesale On why the business is structured the way it is

Working with us

We are always interested in good people.

Drivers, warehouse teams, buyers, development chefs and account managers who have worked in hospitality rather than just sold to it.

Get in touch

Open an account

Let’s look at what you buy today.

Send us a recent invoice or order list. We will benchmark it line by line and come back with a written price schedule — no obligation, no sales presentation.

Open a trade account Speak to our team