We prioritize gourmet and/or innovative products, whether conventional or organic:

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Food Chains and Food service management companies are under constant pressure to improve (cost, efficiencies, quality, offerings, product range, sustainability metrics, or all of the above) in a competitive industry—as one manager put it,

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“We treat every day like it’s a rebid.”

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To remain competitive, meet sustainability targets, or fulfil personal missions, most of the food service managers at institutions in are trying to decrease their spending pattern or improve the sustainability or processing quality of the products they purchase.

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We heard an estimate that 100 percent of all food service/Food Chain purchase Managers that have come to one company in the past few years have included quality requirements around foodstuffs.

Purchasing directors are finding many barriers to purchasing besides pricing.

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The prices, availability of processed foods (e.g., lightly processed, pre-cut, pre-baked), and seasonal limits of foods are the most common barriers that institutions put forward as barriers to procurement changes. Successful institutions are in favour of long term supplier arrangements.

This is what we are aiming at.

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