Industries
Restaurants & Food Service
Kitchen, front-of-house and back-of-house supply on a rhythm that matches your service.
The problem
The problem
A kitchen burns through degreaser, dish soap and sanitiser faster than anything else in the building, and it always runs out mid-service. Buying it retail, a few bottles at a time, means paying more per litre and sending a cook to the store during prep.
What this operation typically consumes
- Degreaser for hoods, ranges and floors
- Dish soap and pot wash
- Sanitiser and disinfectant
- Floor cleaner for high-traffic areas
- Glass cleaner for the dining room
- Hand soap for service stations
- Gloves, cloths, pads and bags
Indicative categories. The final list is confirmed with you before the first delivery.
How supply works
How supply works
- 01
We size it to covers
Covers per day, kitchen size and how many shifts you run tell us the real monthly consumption of the three or four products you actually depend on.
- 02
We move you to working formats
Larger containers in the back, refilled bottles at the station. Less packaging to store, fewer trips, lower cost per litre.
- 03
We restock before you run out
A fixed delivery day, agreed quantities, and a number you can message when a week runs heavy.
What you get
What you get
- 01 No cook leaves the line to buy supplies
- 02 Better cost per litre in working formats
- 03 Predictable monthly spend
- 04 Less packaging in a kitchen that has no room for it
Tell us what you clean. We'll help build your supply plan.
Send us the type of property or business and the size of the operation. We will come back with a recommended list, formats and delivery options.