PIP Ltd

Food procurement is often complex and time consuming – for any one product there may be between five to ten alternative wholesalers with a difference price for each product within their delivery. Additionally at any one time there may be between five to 20% of costs of goods mispriced on the invoice to either the negotiated pricelist or the market price. Where catering and facility services are provided on site, staff are better focusing their energies on delivering quality meals and excellence in services. Dealing with administrative headaches can be a major distraction.