Food procurement for hotel groups, restaurant groups and contract caterers
In short
Hotel groups, restaurant groups and contract caterers use one structured request for multi-site food procurement: fresh and premium produce, seafood, shrimp, poultry and eggs. Our team reviews it, approaches suitable suppliers on your behalf and returns proposals compared against one specification.
Who this is for
- Hotel and resort groups
- Restaurant and dining groups
- Contract caterers for offices, healthcare, education and remote sites
- Central kitchens and commissaries
Not for
- Single restaurants or hotels with programmes below a declared USD 250,000 per year
Sourcing problems we help address
One specification across many sites
Grade, size, portion and packaging are fixed once so every site can be supplied on the same basis.
Premium seafood and produce for menus
Species, origin preferences and quality requirements are spelled out, so offers can be compared on more than price.
Seasonal menus
Season windows and menu changes are set out, so suppliers quote for the periods you need.
Delivery to several sites or a central kitchen
Delivery points, frequency and whether you use a distributor are captured in the request.
Documents and audits
Food-safety documents and audit requirements you specify are listed, and supplier documents are checked against them for your request.
Bulk sourcing and the USD 250,000 minimum
Individual hotels and restaurants rarely buy at this scale alone; group programmes, central kitchens and multi-site catering contracts usually do. Declare the combined annual or seasonal value: from USD 250,000, our team starts supplier outreach.
Products
Information our team needs
Leave anything you don't know blank in the form — it is recorded as "unknown", not guessed.
- Number of sites or kitchens and their locations, or central-kitchen address
- Product, specification, portion or pack size
- Fresh, chilled or frozen; temperature range
- Volume per week by site or in total, and programme length
- Menu seasons to cover
- Delivery route: direct, via distributor, or via central kitchen
- Food-safety documents and audit requirements
- Preferred trade terms and payment terms
- Declared total programme value (annual or seasonal)
How the procurement workflow runs
For hospitality and contract catering, the work is usually fixing one specification every site can order against, then deciding whether delivery runs direct, through your distributor or through a central kitchen. Suppliers quote on that model, and proposals are compared on quality requirements as well as price.
How your request is handled
Step 1
Submit one structured request
Product, specification, volumes, delivery points and timing in one form. Nothing is sent to any supplier at this stage.
Step 2
Our team reviews it
We check the declared programme value against the USD 250,000 minimum, ask clarification questions and help complete missing specification points.
Step 3
Our team runs supplier outreach
We approach producers, packers and exporters that appear able to meet your specification, on your behalf. Your name and contact details are not shared without your approval.
Step 4
You compare proposals on the same basis
Offers are set out against the same specification, Incoterms® rule, packaging, documents and timing. Prices come only from supplier quotations for your request; we do not publish price lists.
Questions to answer before you submit
- How many sites or kitchens are on the programme, and where are they?
- Which menu items drive the volume, and which change by season?
- Will delivery go direct, through a distributor or to a central kitchen?
- Which quality or origin requirements matter for premium menus?
- Which food-safety documents and audits do your contracts require?
Programme value check
Multiply your own figures to see whether the request reaches the USD 250,000 minimum for an assisted RFQ.
Enter all three figures as positive numbers to see the result.
Calculated only from the figures you enter. It is not a price, quote or approval.
Related guides and tools
What we do not do
- We do not hold stock, own the goods or act as exporter or importer of record.
- We do not publish supplier names, price lists or availability.
- Buyers are never connected to suppliers directly. Every enquiry, question and offer passes through our team, and any introduction happens only after review and with your approval.
- Availability, origin, certifications, prices and lead times are confirmed only for your request, after verification. The producer or supplier remains responsible for the product, its documents and its compliance.
Frequently asked questions
Can several hotels or restaurants in our group combine their volumes?
Yes. The minimum applies to the declared total programme value, so group-level volumes can be combined in one request.
Can you replace our distributor?
We do not distribute or deliver goods. Proposals can include delivery through your existing distributor if the supplier agrees.
Is there a minimum order size?
Supplier outreach starts when the declared total annual or seasonal programme value is at least USD 250,000. This is the total for the programme, not the value of each delivery. Smaller requests are kept on file but do not enter supplier outreach.
Will I be put in touch with suppliers directly?
No. Our team handles all supplier contact on your behalf and presents comparable proposals. Your identity and contact details are not shared with any supplier without your approval.
Do you charge buyers?
No. Submitting a request, review and supplier outreach are free for buyers.
Ready to send a structured request?
One form, reviewed by our team. Free for buyers. Supplier outreach starts only for programmes with a declared value of at least USD 250,000.
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