Restaurant food procurement — supplier-funded tenders across the UK.
Independent restaurants and multi-site groups typically leave 5–12% of food spend on the table. We tender fresh, frozen, ambient and drinks in one basket, so you keep the suppliers you love and only switch where the price justifies it.
What we hear
Procurement challenges in restaurants & bars.
- Prices drift up between reviews and no one flags it — until GP slips.
- Too many suppliers to negotiate hard with any of them.
- Menu changes and seasonal specials wreck spreadsheet analysis.
- Head chef relationships make switching feel political.
- Multi-site groups can't roll up a single procurement view.
Our approach
How we run a tender for restaurants & bars.
Step 1
Upload invoices
Two or three months of recent invoices give us the full picture — PDF, Excel, CSV or photos.
Step 2
Build the basket
We extract every line, normalise SKUs and roll it up to a full basket view for tender.
Step 3
Tender the market
UK nationals, regional specialists and your incumbents all bid — by category or full basket.
Step 4
Award & lock in
You choose the winning supplier. We lock the contract in on your agreed term — usually 1 to 3 years.
Categories we tender
Full-basket or category-only.
Fresh meat & poultry
Fresh fish & seafood
Fresh produce
Dairy & eggs
Ambient & dry goods
Frozen
Wines, beers & spirits
Soft drinks
Coffee & tea
Cleaning & hygiene
Disposables & packaging
Kitchen consumables
Other sectors
We cover the whole UK hospitality market.
Ready to see what you'd save?
Supplier-funded — free to you. Nationwide coverage across the UK.