Hospitality Supplies
Kitchen and front-of-house supplies, ordered before service.
Restaurants, hotels and caterers split their orders across many suppliers, each with its own cut-off. Bring catalogues, repeat baskets and delivery windows into one routine.
Who buys
The people placing the orders.
- Restaurants
- Cafés
- Hotels
- Pubs
- Caterers
- Contract foodservice operators
Typical products
What gets ordered.
- Food ingredients
- Beverages
- Disposables
- Cleaning supplies
- Kitchen consumables
- Tableware
How buying works today
The usual route to an order.
Kitchens commonly split orders between foodservice wholesalers, specialist fresh suppliers, cash-and-carry, local vendors and direct brands. Each supplier has its own order cut-off and delivery window, and fresh products bring their own quality and cold-chain checks at the door.
Where it breaks down
What slows buyers down.
- 01Many delivery windows and order cut-offs to track.
- 02Substitutions vary and are not always communicated.
- 03Each supplier sends a separate invoice.
- 04Availability is inconsistent, and fresh goods add cold-chain checks.
How SupplyRunner helps
Capabilities that fit this industry.
B2B Commerce
Buyers can order from supplier-specific catalogues with repeat baskets, order status and substitution notes.
Learn moreDelivery & Fulfilment
Cut-off and delivery rules can be shown at ordering, and drivers can record temperatures, accepted lines and refusals at the door.
Learn moreMulti-Sourcing
Where configured, one requirement can be fulfilled across several suppliers while the buyer keeps one purchasing view.
Learn moreFinancial & Trade Workflows
Invoices and payment status from each supplier can be kept together for the account.
Learn moreRelated industries
Also in Food, drink & hospitality.
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