For hotels
The produce supplier for London hotel kitchens.
Produce Network is a London produce supplier for hotel kitchens — the restaurant, room service and banqueting run on one approved list. Banqueting volume is planned ahead of each event against the covers, every outlet has a contracted overnight delivery window, and each drop is signed, cold-logged and photographed at the door, so the paperwork matches the order against an SLA the operations team can hold.
The problem
Three kitchens, one banqueting peak, no plan.
A hotel runs more than one kitchen — the restaurant, room service and banqueting — each ordering on its own rhythm. A 200-cover event lands on top of a normal service day, the banqueting volume is ordered late, and the paperwork from several suppliers does not reconcile against the function sheet. The peak was known; the supply was not planned for it.
The mechanism
Volume planned, a window per outlet, paperwork that holds.
Banqueting volume planned ahead
Event volume is planned against the covers and the function sheet before the event week, so the banqueting kitchen is not ordering late on a peak day.
A window per outlet
The restaurant, room service and banqueting each hold a contracted 02:00 to 06:00 window, six nights a week, set per outlet at account setup.
SLA-grade paperwork
Every drop is signed, cold-logged and photographed at the door against the order, with a written late-delivery penalty if a drop misses the window.
The same discipline runs the contracted night delivery to every outlet, and the pricing for London hotel kitchens is agreed for the period before the first order.
Proof
What the method puts on the record.
The contracted-window method
A 02:00 to 06:00 window set per outlet, six nights a week. Each drop is GPS-tracked against its route, signed and cold-logged at the door, with a written late-delivery penalty if it misses the window.
Paperwork against the function sheet
Banqueting volume is ordered against the function sheet, and the invoice is reconciled to the order and the proof of delivery before it reaches the statement — so the event closes against one record, not several that disagree.
Honest proof, not a logo wall
A named hotel case study is published once permission lands; until then the proof is the method and the artefacts, not a fabricated claim. Any audited figure is shown only once verified.
The honest comparison
A single hotel gets the per-outlet windows and the banqueting volume planning on one approved list; a hotel group running several properties under one operations team gets the same standard across every site, on one consolidated record to the finance director.
Common questions
Questions a hotel operations team asks.
Banqueting volume is planned ahead of the event week against the covers and the function sheet, so the order is in before the peak day rather than placed late. The banqueting kitchen holds its own approved list, separate from the restaurant and room service.
Yes. The restaurant, room service and banqueting each hold a contracted 02:00 to 06:00 window, set per outlet at account setup and held six nights a week, so each kitchen knows when its drop lands.
Every drop is signed, the temperature is logged and a photo is taken at the door against the order, with a written late-delivery penalty if a drop misses the window. The SLA is on paper, so the operations team can hold the supply to it.
Yes. The restaurant, room service and banqueting run on one approved list with a window per outlet. A hotel group running several properties is set up on one consolidated record across every site.
Apply
Apply for a trade account.
For London hotel kitchens and groups of 2–20 sites. Apply in 8 minutes. The head of network replies in 5 working days.
Next: the produce supplier for restaurant groups, produce on the bench before service, or apply for a trade account.