For catering
The produce supplier for London catering operations.
Produce Network is a London produce supplier for event and contract catering operations. Volume is planned by the event week against the covers, each event takes a single delivery window rather than a nightly run, and invoicing is consolidated to one monthly statement across the whole operation. Each drop is signed, cold-logged and photographed at the door, so the paperwork matches the order, event by event, on 30-day terms.
The problem
Volume that spikes by the event, not the night.
A catering operation does not order the same list every night — it orders for a 60-cover lunch and a 400-cover dinner in the same week, with the produce needed in one window before each event. The volume is hard to plan against several suppliers, and the invoices land event by event, so the month closes against paperwork that never quite reconciles.
The mechanism
Event-week volume, one window per event, one statement.
Volume planned by the event week
Volume is planned against the covers for the event week, so a quiet week and a peak week are both ordered against what the events actually need.
A single window per event
Each event takes one contracted delivery window rather than a nightly run — the produce lands in a 02:00 to 06:00 slot before the event, signed and cold-logged.
Consolidated monthly invoicing
Invoicing is consolidated to one monthly statement across the operation on 30-day terms, each invoice already matched to the order and the proof of delivery.
The same discipline runs the contracted delivery before service to each event, and the pricing for London catering operations is agreed for the period before the first order.
Proof
What the method puts on the record.
A window booked per event
Each event holds its own contracted delivery window, GPS-tracked against the route, signed and cold-logged at the door, with a written late-delivery penalty if the drop misses the window before the event.
One statement across the operation
Every invoice is reconciled to the order and the proof of delivery, then consolidated to one monthly statement, so the month closes against one record rather than an invoice per event from several suppliers.
Honest proof, not a logo wall
A named catering case study is published once an operation gives permission; until then the proof is the method, the artefacts, and our self-reported operating figures — reviewed periodically and set out on the methodology page.
The honest comparison
Event catering gets volume planned by the event week and a single window per event; if the operation also runs fixed restaurant sites under one operations team, the same standard is set across every site on one consolidated record.
Common questions
Questions a catering operation asks.
Volume is planned by the event week against the covers, so the order matches what the events actually need rather than a fixed nightly list. A quiet week and a peak week are both ordered against the confirmed covers.
Yes. Each event takes a single contracted delivery window rather than a nightly run — the produce lands in a 02:00 to 06:00 slot before the event, signed, cold-logged and photographed at the door against the order.
Invoicing is consolidated to one monthly statement across the whole operation on 30-day terms. Each invoice is already matched to the order and the proof of delivery, so the month closes against one record rather than an invoice per event.
Volume is planned by the event week, so the produce is ordered against the confirmed covers ahead of each event. Standing items run on your price-locked list; an event line is planned in against the function detail rather than ordered late on the day.
Apply
Apply for a membership.
For London catering operations and groups of 2–20 sites. Apply in 8 minutes. The head of network replies in under an hour.
Next: the produce supplier for restaurant groups, produce on the bench before service, or book a call.