Price the real basket
We compare recurring purchases against actual quantities, quality specifications, order patterns, transport, wastage and site requirements. A cheaper unit price can be more expensive if it creates supply disruptions or unsuitable minimum orders.
Negotiate around operating constraints
Incumbent contracts, volume commitments, location coverage and supplier service history guide our negotiation priorities. Finance and operations should agree on acceptable changes before supplier approaches begin.
Designed for groups, not one-off event orders
Our primary model targets material annual purchasing or outsourced-service costs. A single small catering order generally doesn't meet the commercial threshold for this specialist consultancy.
A real-world decision to test
Example mandate: a hospitality group purchases the same consumables across several venues, but delivery windows, storage and product specifications vary. An apparent bulk discount may disappear once minimum orders, wastage and site logistics are counted.
What you would receive
A like-for-like purchasing basket, shortlisted commercially viable terms and an operations-approved rollout plan.
Multi-site hospitality operators with substantial addressable supplier expenditure.
You want one-off help buying refreshments for a small event rather than renegotiating material annual spend.
Questions worth asking
Can you guarantee savings on food purchasing?
No. Results depend on the current agreements, product specifications, order volumes, alternatives and market conditions.
What happens if an alternative product disrupts service?
The procurement decision must reflect kitchen specifications, availability, substitution approval and delivery reliability. A lower quoted unit price is not enough.