For restaurants
The produce supplier for a single London restaurant.
Produce Network is a London produce supplier for single-site restaurants. One kitchen, one chef-defined spec, set with the chef and held on every order, so the same line arrives the same way each morning. The order is placed by 23:00, picked overnight and delivered between 02:00 and 06:00, before service — with no minimum order, 30-day terms, and an invoice that already matches.
The problem
The spec you set, not the box you are sent.
Running one kitchen, the produce problem is rarely the number of suppliers — it is the line that turns up wrong. A tomato ordered ripe and sent green, a count that is short by service, a minimum order that forces an over-order you then throw away. The spec was set; the box did not match it.
The mechanism
One spec, no minimum, on the bench by 06:00.
A spec set with the chef
The product, the count, the grade and the source for each line, set once to the kitchen's spec and held on every order.
No minimum order
Order what the covers need and nothing more — there is no minimum order and no minimum spend forcing an over-order.
Delivered before service
Order by 23:00, picked overnight, delivered to a contracted 02:00 to 06:00 window, signed and cold-logged at the door.
The same discipline runs the contracted night delivery to a single kitchen, and the pricing for a single London restaurant is agreed for the period before the first order.
Proof
What the method puts on the record.
Called, not swapped
If a line is short, 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.
Proof in the box
Every drop is signed, the temperature is logged and a photo is taken at the door, so what arrived and at what temperature is on the record, against the order — not a matter of memory at service.
Honest proof, not a logo wall
A named restaurant 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 restaurant gets the same spec discipline and the same before-service window as a group does; if you run more than one kitchen under one operations team, the same standard is set across every site on one consolidated record.
Common questions
Questions a single-site kitchen asks.
Yes. A single London restaurant is on the same operational standard as a group — one chef-defined spec, a contracted 02:00 to 06:00 delivery window, and an invoice that already matches. The account is set against your kitchen and your approved list, not a site count.
No. There is no minimum order and no minimum spend. You order what the covers need against the approved list, so a single kitchen is not forced into an over-order it then throws away.
The order cut-off is 23:00; the order is picked overnight and delivered to a contracted 02:00 to 06:00 window, six nights a week, signed, cold-logged and photographed at the door — on the bench before the kitchen arrives.
The spec is set once with the chef — the product, the count, the grade and the source written down per line on the approved list — then held on every order, so the same line arrives the same way each morning. Where the menu changes, the list changes with it.
Apply
Apply for a trade account.
For a single London kitchen or a group 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.