Services

The account is the product. The boxes are incidental.

Any wholesaler can deliver a case. What separates a supplier you keep from one you replace is everything around it — the pricing discipline, the reporting, the chef support, the engineers, and the person who picks up when something goes wrong at six in the morning.

Account management

A named account manager and a named account director, both contactable directly. They visit, they know your menu, and they answer the phone.

Logistics & delivery

Multi-temperature vehicles on scheduled routes, timed delivery windows, and delivery to the point of use rather than the loading bay.

Spend reporting

Period reporting by property, range and cost centre — plus contract compliance reporting that shows where off-contract buying is happening.

Own-label & bespoke

Product produced under your own brand, from amenity ranges and printed packaging to core food lines, at realistic minimum runs.

Chef & menu support

Development chefs for costing, yield testing, substitution and menu engineering — a working kitchen resource, not a sales visit.

Compliance & due diligence

Specifications, allergen matrices, traceability, temperature records and supplier approval documentation, kept current and audit-ready.

Equipment & servicing

Supply, installation, commissioning and planned maintenance of catering equipment, with response times written into the agreement.

Openings & refurbishment

Pre-opening lists, first-fill ordering, phased delivery to site and on-site support through handover and the first weeks of trading.

Logistics

Delivered into the kitchen, not onto the pavement.

A delivery is only useful if it arrives before the section needs it and ends up where the stock is kept. Our routes are planned around service, not around our depot.

Multi-temperature vehicles
Ambient, chilled and frozen carried on the same vehicle, so one order arrives as one delivery.
Timed windows, agreed in advance
Your window is set at account opening and reported against, not renegotiated weekly.
Delivery to point of use
To the cellar, the store, the housekeeping floor — not left at the back door for your team to move.
Out-of-hours and pre-service slots
Early and late options where a service corridor cannot take a daytime delivery.
Nationwide coverage
Own fleet on core routes, with vetted partners for pallet and remote deliveries.
Returns handled on the vehicle
Credits raised by the driver at the door, not disputed three weeks later.

Reporting & governance

Numbers your finance team can actually use.

Multi-site operators do not lose money on the price they negotiated. They lose it on the spend nobody saw. Our reporting is built to surface exactly that.

Spend by property, range and cost centre
Issued every period in a format that imports into your finance system.
Contract compliance
Which properties bought off-contract, on what, and what the variance cost.
Price movement tracking
Where market lines have moved and where fixed terms have protected you.
Savings reporting
Benchmarked against your baseline basket, so the value of the agreement is visible.

Chef support

A working kitchen resource, not a sales visit.

Our development chefs have run sections. They will cost a menu with you, test a yield properly, and tell you when a cheaper line will not hold on the pass.

Menu costing
Dish-level costing against your actual price schedule, so a GP target is set on real numbers.
Yield testing
Fry tests, cook-outs and portion trials run on your equipment, in your kitchen, with your team.
Substitution advice
Where a market line has moved, what replaces it without changing the dish.
Menu development
Seasonal menu workshops, banqueting and conference menu design, and breakfast offer reviews.
Allergen and dietary support
Building compliant alternatives into an existing menu rather than bolting a separate one on.
Product trials
Structured tastings with your brigade before a line goes onto your approved list.

Equipment & projects

Supplied, installed, commissioned, serviced.

Catering equipment is only a bargain until it breaks during service. We supply it with the engineering behind it.

Specification and design
CAD kitchen layouts, ventilation and utility specification for refurbishments and new builds.
Installation and commissioning
Registered engineers, with handover training for your brigade on the day.
Planned maintenance
Scheduled servicing with a written response commitment, not a best-efforts promise.
Breakdown response
Priority attendance for contracted customers, with loan equipment where we can.
Warranty administration
We manage the manufacturer relationship so your team does not have to.
Openings and first fill
Pre-opening equipment and consumable lists, phased to site as the build completes.

Onboarding

How an account starts.

01

A conversation

We look at what you buy now, from whom, and what is not working. No obligation and no slide deck — a working session with someone who understands your operation.
02

Range & price review

We benchmark your current basket line by line, propose like-for-like and better-value alternatives, and put a written price schedule in front of you.
03

Account set-up

Credit terms agreed, delivery schedule fixed, approved product lists loaded, and ordering set up for every user who needs it.
04

Trading & review

You order, we deliver. Then we review — quarterly as standard — with spend reporting, price movement and any savings identified.

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