Food trends for restaurant professionals

The B2B supply chain is tired and in urgent need of a revolution. Thousands of chefs, restaurant owners, catering managers and F&B buyers in the UK are battling every week with deliveries going wrong, quality not meeting the agreed requirements and time-consuming phone calls to multiple producers. In addition to the daily stress, is the frustration of unclear wholesale mark-ups pushing up ingredient prices, as well as missing information about the produce source.

Get me out of this mess…

“On the producer side,” continues Jeremy “we hear complaints about the cost of listing and marketing, which creates a barrier to accessing new markets, and the time they spend on chasing payments and bad debts. Our aim is to sort out all of these problems in one go”.

Jeremy believes the answer to this tired food supply model is a new approach that is inclusive, nimble and transparent, cutting out the middleman and leveraging technology the same way as Deliveroo and Made.com have done in the home delivery sector and the B2C furniture market.

How it works

Leading a revolution in food awareness

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