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Who we help

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We work with hospitality and catering businesses across the UK to improve procurement, reduce costs, and strengthen supplier relationships.

Our clients range from large hotel groups to independent restaurants, all with one thing in common: they want greater control over purchasing, better value from suppliers, and clear, independent advice they can trust.

who we help

we help you save money on everything you buy

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Hotel groups

We support hotel groups throughout the UK with hotel procurement strategies that scale across multiple sites.

We understand the operational realities of multi-site hotel procurement and work alongside leadership teams to deliver sustainable savings.

Our work helps hotel groups:
  • Reduce procurement costs without compromising guest experience
  • Standardise supplier agreements across portfolios
  • Improve visibility and control over food, beverage, utilities and services
  • Improve margins without compromising quality or guest experience
  • Protect margins during periods of cost pressure

Independent & Boutique Hotels

Independent and boutique hotels can be disadvantaged by the absence of larger groups' buying power - but that doesn’t mean they should pay more.

Our approach ensures boutique hotels can save money while protecting quality, brand and guest experience.

We help independent hotels:
  • Access more competitive pricing from suppliers
  • Review food and beverage procurement
  • Identify opportunities to save money across everything you buy - including areas you may not review regularly, for example utilities, waste and merchant card services
  • Make informed decisions about suppliers and procurement without losing your unique identity
hotel room prestige interior
fancy restaurant interior with tables and seating laid in a light airy room

Restaurants

Restaurants operate on tight margins, and procurement decisions have an immediate impact on profitability.

Green Procurement helps restaurant operators to move procurement to become a commercial advantage, not a distraction or stress.

We help restaurants:
  • Find cheaper suppliers without sacrificing quality
  • Review food, disposables and service contracts
  • Reduce unnecessary costs hidden in supplier pricing
  • Your restaurant will benefit from lower costs, uplifted profit margins and clearer contracts.

Country Clubs, Golf Clubs & Membership Clubs

Country clubs, prestigious golf clubs and exclusive membership clubs face unique procurement challenges, combining hospitality, leisure and facilities management.

Your members have high expectations of the quality of your guest services, and you set yourselves high standards, in order to provide your guests with outstanding experiences and services.

Our work helps country clubs, golf clubs and exclusive membership clubs to control costs while maintaining the high standards their members expect.

Here's how we support our exclusive and membership club clients:
  • We review your current contracts and spend, for everything you buy
  • We identify the items you're spending more than you need to, and will offer alternatives
  • Our analysis and recommendations clearly highlight how much you can save throughout your procurement contracts
golf course club view
mobility trolleys in a corridor

Healthcare settings

Green Procurement helps healthcare providers to deliver outstanding resident dining experiences, without compromising care delivery.

We help our clients:
  • Benchmark food pricing against healthcare-appropriate suppliers
  • Review portion sizing, menu mix and waste levels to reduce overspend
  • Align supplier ranges to nutritional and compliance requirements
  • Reduce SKU proliferation across sites
  • Analyse waste streams and collection frequency versus actual usage
  • Better cost visibility across multi-site healthcare operations
  • Clearer governance and audit trails for procurement decisions

Education catering

We help schools unlock value from locally sourced supply chains and adhere to School Food Standards with recipe development, to ensure compliance with the nutritional standards set out in the School Food Regulations 2014.

We help schools by:
  • Comparing pricing across education-approved suppliers
  • Lower food and operational costs within fixed education budgets
  • Reviewing recipes to avoid over-specification
  • Identifying high-cost items and low-margin menu lines
  • Support menu adjustments that improve margin and reduce waste, without compromising on nutritional value
  • Reviewing packaging and disposables usage across kitchens and service areas
  • Review waste services against academic calendars and term-time usage
school kitchen
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