Account management
A named account manager and a named account director, both contactable directly. They visit, they know your menu, and they answer the phone.
Hotel supplies · Catering supplies · Food
Everything your kitchens and guest floors need, from one supply partner.
Foodwise Wholesale supplies hotels, hotel groups, restaurants, caterers and trade buyers across the United Kingdom — fresh, chilled, frozen and ambient food alongside tableware, catering equipment, guest amenities, hygiene and workwear.
Trade pricing is shown to account holders only.
- 12Ranges on a single account
- 2Halves of your order — food and non-food
- 6Days a week delivery
- 1Invoice, however many properties
How we work
- HACCP-based food safety management
- Full specification & allergen data
- Temperature-controlled, tracked delivery
- Packaging reduction programme
- Batch-level traceability
- Named account management
What we supply
Two halves of one order.
Most operators buy their food from one supplier and everything else from four or five others. We are built to carry both, on the same account and the same vehicle.
One
Food & Drink
Fresh produce, butchery and seafood, dairy and chilled, frozen and bakery, dry store, and a full drinks, wine and spirits list.
See the six food ranges
Two
Hotel & Operations
Tableware and glassware, catering equipment, guest amenities and housekeeping, hygiene and janitorial, disposables, workwear and uniforms.
See the six operations rangesOur ranges
Twelve ranges, one account manager.
A representative selection is shown online. The working catalogue runs to thousands of lines — ask us for anything you do not see and we will source it.
Fresh Produce
Fruit, vegetables, salads and herbs
- Fruit
- Vegetables & roots
- Salad & leaves
- Fresh herbs
Meat, Poultry & Seafood
Butchery, poultry, fish and shellfish
- Beef & veal
- Lamb
- Pork & bacon
- Chicken & poultry
Dairy, Chilled & Deli
Milk, cheese, eggs and chilled provisions
- Milk & cream
- Butter & spreads
- Cheese & speciality cheese
- Eggs & egg products
Frozen & Bakery
Frozen food, bake-off and patisserie
- Frozen vegetables
- Frozen meat & poultry
- Frozen fish
- Chips & potato products
Ambient & Dry Store
Store cupboard, oils, sauces and baking
- Oils & vinegars
- Canned & jarred
- Rice, pasta & grains
- Pulses & dried goods
Drinks, Wines & Spirits
Hot drinks, soft drinks, beer, wine and spirits
- Coffee & coffee programmes
- Tea & infusions
- Soft drinks & juices
- Mixers & syrups
Tableware & Glassware
Crockery, cutlery, glassware and buffet display
- Porcelain & fine china
- Stoneware & rustic
- Cutlery & flatware
- Glassware & stemware
Catering Equipment
Light and heavy kitchen equipment
- Cookware & bakeware
- Knives & kitchen tools
- Gastronorm & storage
- Refrigeration & ice
Guest Amenities & Housekeeping
Toiletries, linen, towels and room supplies
- Bathroom amenities
- Dispenser systems
- Bed linen & duvets
- Towelling & bathmats
Hygiene & Janitorial
Cleaning chemicals, paper and washroom
- Kitchen chemicals
- Warewashing chemicals
- Washroom & sanitary
- Paper hygiene
Disposables & Packaging
Food-to-go, takeaway and event disposables
- Hot cups & lids
- Cold cups & smoothie
- Takeaway containers
- Compostable ranges
Workwear & Uniforms
Chef whites, front of house and PPE
- Chef jackets & trousers
- Aprons
- Headwear
- Front of house
Who we supply
Different operations. Different problems.
A 200-bedroom hotel and a 30-cover restaurant do not need the same supplier. Here is how we work with each.
Hotels & Hotel Groups
One supply partner for the kitchen, the restaurant, the bar and the guest floor — with the reporting and governance a group finance team expects.
How we supply you
Restaurants, Pubs & Bars
Chef-led supply for kitchens where the menu changes and the margin matters — backed by a bar and cellar range that can keep up.
How we supply you
Contract Catering, Education & Care
High-volume, standards-led supply for contract caterers, schools, universities, care homes and workplace dining.
How we supply you
Wholesale, Retail & Independents
Pallet and case quantities for cash-and-carry operators, convenience retail, farm shops, delis and independent wholesalers.
How we supply youFor hotel groups
Built for estates, not just kitchens.
Multi-site supply fails on governance, not on product. Foodwise is structured so head office can set the standard and every property can order within it — with the reporting to prove it happened.
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Group agreement, property-level ordering
Central pricing and approved lists, with each property ordering independently inside them.
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Consolidated invoicing
One invoice run and one statement across the estate, coded to your cost centres.
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Contract compliance reporting
Period reporting that shows exactly where off-contract buying is happening, and what it costs.
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Brand standards enforced in the system
Approved product lists per brand or tier, so a property cannot drift out of standard by accident.
- 12 Product ranges Food and non-food on one account
- 6 Days a week delivery Multi-temperature fleet, timed windows
- 2 Working days Typical account opening time
- 1 Named account manager Plus a group director for multi-site
What you get with the account
The part that is not on the delivery note.
Anyone can move a case of tomatoes. The difference is what surrounds it.
Logistics & delivery
Multi-temperature vehicles on scheduled routes, timed delivery windows, and delivery to the point of use rather than the loading bay.
Spend reporting
Period reporting by property, range and cost centre — plus contract compliance reporting that shows where off-contract buying is happening.
Own-label & bespoke
Product produced under your own brand, from amenity ranges and printed packaging to core food lines, at realistic minimum runs.
Chef & menu support
Development chefs for costing, yield testing, substitution and menu engineering — a working kitchen resource, not a sales visit.
Compliance & due diligence
Specifications, allergen matrices, traceability, temperature records and supplier approval documentation, kept current and audit-ready.
Equipment & servicing
Supply, installation, commissioning and planned maintenance of catering equipment, with response times written into the agreement.
Openings & refurbishment
Pre-opening lists, first-fill ordering, phased delivery to site and on-site support through handover and the first weeks of trading.
Trade pricing
Prices are for customers, not for competitors.
You will not find a price list on this website, and that is deliberate. What you pay depends on your ranges, your volumes, your delivery pattern and the length of the agreement — so it is negotiated properly, put in writing, and shown only inside your account.
How it works
Send us a recent invoice or order list. We benchmark it line by line, return a written price schedule inside five working days, and hold those prices for the agreed term. Once your account is open, every price you have agreed appears against every product you view.
Send us a recent invoice or order list. We benchmark it line by line, return a written price schedule inside five working days, and hold those prices for the agreed term. Once your account is open, every price you have agreed appears against every product you view.
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A written schedule, not a verbal quote
Line by line, with pack sizes and the term the price is held for.
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Fixed-term pricing on core lines
So a budget set in January survives until December.
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No hidden carriage or minimum-order penalties
Delivery terms are agreed at the outset and stated on the schedule.
Getting started
Four steps, and nobody has to switch everything at once.
Most customers begin with one or two ranges and widen the account once we have proved we turn up.
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01
A conversation
We look at what you buy now, from whom, and what is not working. No obligation and no slide deck — a working session with someone who understands your operation.
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02
Range & price review
We benchmark your current basket line by line, propose like-for-like and better-value alternatives, and put a written price schedule in front of you.
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03
Account set-up
Credit terms agreed, delivery schedule fixed, approved product lists loaded, and ordering set up for every user who needs it.
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04
Trading & review
You order, we deliver. Then we review — quarterly as standard — with spend reporting, price movement and any savings identified.
A hotel does not need five suppliers. It needs one that turns up in the window, with what was ordered, at the price that was agreed.
Open an account
Let’s look at what you buy today.
Send us a recent invoice or order list. We will benchmark it line by line and come back with a written price schedule — no obligation, no sales presentation.
- Accounts opened in two working days
- A named account manager from day one
- 30-day credit terms subject to status
- No obligation to switch everything at once
Prefer to talk? 0800 000 0000