Restaurant procurement – between daily service and cost control
The German restaurant industry is operating at its limit in 2026: labour eats up 40 cents of every euro in revenue, food prices are rising by double digits, and the minimum wage now sits at 13.90 euros. What’s left is 2 to 3 cents of margin – if that. At the same time, in many businesses whoever has a moment places the orders: the head chef between two shifts, the management between rota planning and guest service. Strategic purchasing – rate comparison, supplier evaluation, range management – doesn’t happen.
Pro-Cure Solutions takes over operational and project purchasing for restaurant chains, catering companies and multi-unit foodservice operators – as an outsourced purchasing department specialised in foodservice. Every supplier, order and approval runs through one platform. We negotiate the terms, we deliver the reporting, your team orders in a few clicks.
Whether it’s fresh produce for the kitchen, cleaning supplies for the operation, packaging for the catering side or the complete kitchen fit-out for a new opening – everything runs through pre-negotiated catalogues at large-buyer terms, passed straight on to you.
What foodservice businesses achieve with Pro-Cure
Lower procurement costs
Through pooled buying volumes, consolidated supplier contracts and the removal of uncontrolled purchasing outside agreed terms.
From first call to going live
Supplier integration, range setup, team training and approval processes – all included in the onboarding.
Response time to requests
Your personal contact with foodservice experience – reachable when you need them.
SELECTED SUPPLIERS & QUALITY PARTNERS
… and many more vetted partners you’ll know from the industry.
WHAT WE SOLVE
The three most expensive problems in restaurant procurement
Purchasing squeezed in on the fly
Orders go out between two services – by phone, WhatsApp or email, often from whoever is on shift. Quantities are estimated, prices aren’t compared, suppliers aren’t questioned. At month-end there’s no overview of the actual food cost.
Food cost out of control
Food cost (COGS) runs at 28 to 32 cents per euro of revenue on the industry average – and many businesses don’t even know where they stand. Without systematic tracking of buying prices, consumption, waste and shrinkage, the single biggest lever on margin stays invisible.
The skills shortage hits procurement too
The staff shortage is no longer just about service and kitchen. Commercial functions stay unfilled or are bridged with people from other fields. Anyone expected to cook, cost and negotiate at the same time can’t do any of them properly.
From first conversation to running restaurant procurement
We take over the entire procurement process – structured, transparent and with measurable results.
Assessment & analysis
We record your current suppliers, terms, ordering routes and food-cost structure – per site and product category. The analysis shows where the immediate savings are.
Platform setup & supplier integration
Ranges are built, suppliers connected, roles and approval limits configured. Your team is trained and orders through one system from day one.
Ongoing purchasing & rate management
Orders run through the platform, approvals happen automatically. Terms are checked against the market regularly. You see at any time what was ordered and at what price.
Reporting & optimisation
Dashboards by facility, product category or supplier. Savings are documented, anomalies flagged. Each quarter we review optimisation opportunities with you.
From fresh produce to commercial kitchen equipment – procurement that understands foodservice.
12+ YEARS’ EXPERIENCE IN OPERATIONAL RESTAURANT PROCUREMENT
Frequently asked questions about restaurant procurement with Pro-Cure
Everything you need on working together – from integrating your existing suppliers to managing several sites.
We work with foodservice businesses of every size – from the owner-run restaurant to the chain with more than 40 sites. The platform is modular: you use the areas that fit your business. The buying advantages and terms are the same, regardless of how big the operation is.
Yes. Existing suppliers are integrated into the platform – your established relationships stay intact. On top of that, you benefit from the terms we negotiate by pooling all client volumes. Many businesses find that the spend transparency and automated approvals alone deliver the biggest gain – before a single supplier changes.
That’s exactly what the platform is built for. Each site can have its own ranges, budget limits and approvals, while head office keeps the consolidated overview – from a single item in the kitchen to total spend across all outlets.
Ordering apps digitise the ordering step – you type the order into an app instead of phoning it in. Pro-Cure takes over the entire procurement process: supplier evaluation, rate negotiation, range management, approval workflows, invoice checking and reporting. We aren’t your ordering channel – we are your purchasing department.
Ready to lift purchasing out of day-to-day operations?
Talk to our specialists – in German, English and more. We come from the foodservice industry.
Discover more services
What we handle for your business
Discover other industries
OFFICE & COMMERCIAL
Office & Commercial Real Estate
Operational procurement for office operators, co-working spaces, and real estate companies.
SENIOR CARE FACILITIES
Senior Care Facilities & Nursing
Structured procurement for nursing homes, senior residences, and assisted living.
HOSPITALITY
Hotels & Resorts
Strategic procurement for hotels, holiday resorts, and upscale dining.