FLEXIBLE AND PERSONALISED PROCUREMENT SERVICES

Enhance your business with bespoke procurement solutions & exceptional support from the industry’s trusted procurement experts.

Working in partnership with you, our team will identify your purchasing challenges and deliver a tailored solution using world-class technology that saves time, reduces spend and increases profitability.

Our clients save on average 10-14% across all product categories, and because there is no outlay for our services, all savings go straight to your bottom line.

Customers

“We have used Enhance Hospitality for nearly two years and they have been a pleasure to work with. Their team of experts continually provide us with market insights that help our business meet its objectives. Their guidance and flexible approach has been invaluable during the tendering process of our food contracts.”

Wyboston Lakes Resort

PROCUREMENT SOLUTIONS

Tendering

Improve efficiencies with proven process and cutting edge technology

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Price
Comparison

Free up time and be assured you’re always paying the right price

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Fresh Produce
Management

Focus on more pressing business – we’ve got your produce covered.

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Supplier
Category

Receive the best price and quality on a wide range of categories.

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Gross margin
Improvement

Gain clarity and achieve healthier margins

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Contract
Register

Easily access and manage all of your supplier contracts

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32%

savings on fruit & veg
for hotel group

21%

savings on dry & frozen
for hotel in Weston

22%

savings on stationary
for UK-based hotel group

13%

total savings for
2019 tenders

Monthly Insight

Prices rise as demand for beef, lamb and poultry exceeds supply

As the hospitality sector begins to reopen in the UK, suppliers are anticipating strong steak, poultry and burger sales into the summer months. That’s good news, but according to Campbell Brothers – a Scottish supplier of quality meat, fresh fish and seafood and produce – there is a concern regarding the supply available versus the anticipated demand as processers try to get back to normal kill levels across all the meat sectors.

READ WHAT THE EXPERTS HAVE TO SAY