Products and suppliers
Search approved ranges across multiple suppliers with pack, price and product information visible at the point of order.
Food & beverage procurement
Food and beverage procurement connected from product to plate.
Bring F&B suppliers, products, menus, recipes, allergens, stock, approvals, invoices and reporting into one process, while chefs retain the quality and choice their operation needs.
F&B buying in context
The right product is more than a line on a price list.
Food and beverage procurement affects cost, availability, kitchen time, consistency, nutrition, allergens, waste and the experience of the person eating or drinking the finished product. That is why F&B buying cannot be reduced to the lowest unit price.
A comparable product may create better value because it has a longer useful shelf life, arrives at the right time, requires less preparation, produces less waste or better matches the recipe and service standard.
i-curate connects the buying decision to the operational information around it. Users can order from approved suppliers, while menus and recipes use current product and portion information. Finance and management can see spend, approvals and price movement across sites without asking chefs to become analysts.
The platform can be configured for hotels, restaurants, pubs, care dining, football stadium hospitality, golf resorts and other multi-site foodservice environments.
Connected F&B workflow
What the platform brings together.
Menus and recipes
Build recipe banks, menu cycles and portion information using the products the operation actually buys.
Allergens and nutrition
Keep ingredient information connected to recipes and substitutions so changes can be reviewed rather than missed.
Cost and gross profit
Use live product cost to understand recipe and menu performance as prices change.
Approvals and budgets
Give chefs a straightforward ordering experience while applying the controls required by the wider organisation.
Invoices and reporting
Connect the operational order to credits, invoices, payments and management information.
Change awareness
See the operational impact of an ingredient change.
When a product becomes unavailable or its price or allergen information changes, the effect can reach multiple recipes and menus. A connected activity centre helps teams identify what is affected and decide whether a substitution is suitable.
- Review unavailable ingredients
- See the recipes and menus affected
- Assess product substitutions
- Keep a record of decisions and updates
Common questions
Food and beverage procurement FAQs.
What is F&B procurement?
Food and beverage procurement is the process of selecting, buying, receiving and managing the products and services used to deliver food and drink. It includes supplier relationships, pricing, availability, quality, specifications, ordering, credits and reporting.
Can chefs keep preferred products and suppliers?
Yes. Approved buying lists can protect the products and relationships that matter, while the wider business gains visibility and the ability to review value using consistent data.
How do menu and recipe tools support procurement?
They connect what the kitchen plans to serve with the products being bought. This supports portion costing, allergen visibility, product substitution and more informed menu decisions.
Is food procurement only about reducing price?
No. The objective is the right total outcome. Freshness, usable shelf life, preparation, waste, reliability, delivery and service can matter as much as the quoted price.
From buying to service