How it works
One list, one window, one record — how it works.
One price-locked list, set once with the chef. Order by 23:00; the order is picked overnight and delivered to a contracted 02:00 to 06:00 window, six days a week, before service, signed, cold-logged and photographed at the door. The invoice already matches the order and the proof of delivery — one record for order, proof, credit and statement, built for London's restaurants, hotels and catering teams.
The daily cycle
Three steps to a controlled supply.
Set the price-locked list
Agree the spec with the chef and the price for the period. The price-locked list carries the product, the count, the grade and the source per line, and the price is written down before the first order. Where a menu varies site to site, each site holds its own list.
Order by 23:00
Place the order after service against the price-locked list, by app, email or a message, when the covers are known. Anything short is flagged before the van loads, not at the door — the kitchen is called, and the swap rule is the kitchen's, never ours.
Delivered before service
The order is picked overnight and run to a contracted 02:00 to 06:00 window, six days a week, before service, signed, cold-logged and photographed at the door, with a written late-delivery penalty. The invoice already matches the order and the proof of delivery — one record, not three to reconcile.
One record
Order, proof, credit and statement, on one record.
The order is the contract. The proof of delivery is matched to it at the door, a credit is raised against it when a line is short, and the statement is consolidated from it — so order, proof, credit and statement are one record, not three departments reconciling three documents.
The order is the contract
Every line is set against the price-locked list, so what is ordered is what is owed — checked, not assumed.
Proof matched at the door
A signature, a temperature and a photo record what arrived, against the order, so the cold chain is on the record.
Credits on the statement
A short is raised against the order and applied to the statement, so a credit is settled, not chased across email.
Controlled exceptions
When a line is short, it is owned.
A short is not hidden and not swapped without a call. It is logged against the order, the kitchen is told before the van loads, a credit is raised, and a new source is locked — the reason, the owner and the next action are on the record, so the same line is not short twice.
The same discipline runs the contracted delivery before service to every site, and is built for multi-site restaurant groups.
Common questions
Questions about how it works.
The order cut-off is 23:00. Place the order after service against the price-locked list, when the covers are known. The order is picked overnight and delivered to a contracted 02:00 to 06:00 window, six days a week, before the kitchen arrives.
Against one price-locked list, by app, email or a message — the format the kitchen already uses. The list is set once with the chef and held on every order, so the same line arrives the same way at every site.
A short is logged against the order and the kitchen is called before the van loads — the swap rule is the kitchen's, never ours. A credit is raised against the order and a new source is locked, so the same line is not short twice.
The invoice already matches the order and the proof of delivery, consolidated to one statement per site on 30-day terms. Order, proof, credit and statement are one record, so there are fewer suppliers to reconcile and credits are applied to the statement.
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