Instead of shelf numbers: five kitchens, five order sheets. We have sorted our entire range the way you already think — by what is on the plate on a Tuesday evening. From the San Marzano tomato to the pizza box, from döner meat to ayran — order once, delivered once.
For buyers who prefer to go through our range in the classic structure: the five basic categories, as they sit in the warehouse. Same articles, different door.
Tinned goods, herbs, pasta, flour, oils, sauces — everything that lives on the shelf.
Fresh cheese, dairy, delicatessen, cold cuts — between 2 and 7 °C.
Fish, vegetables, potatoes, döner skewers, breaded poultry.
Italian wines, beer, soft drinks, iced tea, mineral water.
Pizza boxes, plastic, paper, aluminium, foam — packaging for everything.
No restaurateur thinks in frozen columns and dry-goods rows. They think in margherita, döner plate, gyros pita — and look for the ingredients to match.
In a kitchen cluster everything is already thought through together: cheese, tin, packaging, drink. One order, one delivery day, one invoice — not three suppliers who never coordinate.
Taking over a pizzeria, opening a gyros stand, adding snacks? One call — we propose the right range for the first four weeks, including quantities and price.
Italian classics, Turkish-Mediterranean specialists, Dutch cheese makers and the big German brands — in one warehouse, on one invoice.
The whole range as a PDF — for the kitchen pinboard, the meeting or the folder. Prices up to date, flyer monthly, catalogue for browsing.
All 251 articles with the trade purchase price, pack size and origin. Updated monthly.
What is new in the warehouse: Almería vegetables, the new Xinomavro vintage, seasonal range, bottled wines.
The whole book, with photos, recipe ideas, origin stories. For leafing through, not for searching.
Takeover, new opening, adding a second menu? Give us a call — we put together a cluster range tailored to your kitchen, your capacity and your first month. No minimum order.
