Procurement solutions
For food businesses that want to understand what they buy, how they buy it, and whether current arrangements support the operation. Chef-led, with an open-book margin.
Spec · Supplier · Invoice
Our view
Product choices and supplier arrangements shape food quality, consistency, availability, labour, waste and margin. A useful review weighs the whole operation, not only the price on a product list.
1
A clear picture of purchasing patterns, product choices and the areas worth a closer look.
2
Specs that are clear, right for the menu and quotable like for like across suppliers.
3
How current suppliers perform on reliability, quality and service.
4
Products compared in context, with suitability and operational impact taken into account.
5
Purchasing that supports the menu, its recipes, portions and standards.
6
Ordering practice, stock controls and communication with suppliers.
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Supplier planning and purchasing decisions as part of launching a site or concept.
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We buy on your behalf. Suppliers deliver direct; you receive one invoice showing their cost and our margin.
What we buy
We start with the categories where a chef’s judgement on spec and yield makes the biggest difference, and add more as clients need them.
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Beyond the price list
A good price only matters if it’s the price you’re charged, for the product you specified, delivered when you need it.
Your current prices compared with the market, line by line, like for like.
Invoiced prices checked against agreed prices, with credits chased for shorts and substitutions.
Par levels and order templates for each site, so ordering takes minutes and follows the spec.
Specialist and hard-to-find products, sourced to the spec your menu needs.
Accreditations, insurance and product specifications held on file for every supplier we use.
Where a different cut, pack size or product gives the same plate for less.
Reporting
Clients on managed procurement get a monthly report built from their own invoices. It is the same report we use to run the account, so nothing is hidden.
Every account
Spend by site, supplier and category
Set by sector
Cost per cover, or per resident per day
Monthly
Budget against actual
Flagged early
Price movements on your top lines
Always
Our margin, shown as its own line
Our open-book commitment
Margin shown on every invoice line
No undisclosed supplier rebates
Not owned by a caterer, wholesaler or supplier
Process
Any savings depend on your current arrangements and the options available. We report them net of our margin, on your own numbers.
1
Send three months of invoices. You get a line-by-line view of where the money goes.
2
Suppliers, specifications and our margin, all shown before you commit.
3
Credit check and terms, standard for corporate accounts.
4
Performance and savings reviewed on your own data.
Or email three months of invoices to hello@chefhospitalitypartners.co.uk
FAQ
Straight answers. Nothing hidden. A good place to start. Still have a question? We’re happy to talk it through.
Is there a joining fee?
No. There is no joining fee, and the first spend review is free.
Do we keep the savings?
Yes. We report savings net of our margin, on your own numbers, so you can see exactly what you keep.
How do you make money?
We add a margin that is shown as its own line on every invoice. We take no undisclosed supplier rebates.
Do we have to sign a long contract?
Terms are agreed after a credit check, standard for corporate accounts. Suppliers, specifications and our margin are all shown before you commit.
How do we place orders?
Suppliers deliver direct to you. Order guides set par levels and templates for each site, so ordering takes minutes and follows the spec.
Are your suppliers accredited?
We hold accreditations, insurance and product specifications on file for every supplier we use.
