Real thinking for real food operators.
Guides, playbooks and benchmarks on how UK takeaways and restaurants buy stock smarter.
All resources
A plain-English look at the last 24 months of UK foodservice pricing and what operators can actually do about it.
How to normalise per-unit pricing across cheese blocks, chip cases and chicken boxes — without a spreadsheet nightmare.
Aggregated data from our first cohort: where the biggest savings hide, and which categories move most.
Why messy ordering is actually fine, as long as you have the right layer on top.
How small groups of 2–8 sites consolidate purchasing without a full procurement team.
The categories that quietly determine your food margin — and where price watching pays off fastest.
Why the gap between quoted price and invoiced price is bigger than most operators think.
A calm 4-step playbook for trialling a new supplier on 2–3 items without disrupting service.
Realistic gross margin bands by cuisine type, based on operator data.
One email a fortnight. UK foodservice price moves, category benchmarks and short operator playbooks. No fluff.