Large hotel groups have a commercial department.Independent hotels haveWestPro.
We buy better for independent hospitality businesses — better supplier prices, proper monthly stock control, and clear numbers on what you're actually making.
Lounge and bar, Placeholder
Galway · Clare · Mayo · Limerick · Roscommon · Sligo
02
—The problem
You're running the place and buying for it at the same time.
Food costs are up. Labour is tight. Energy and supplier prices keep moving. The big groups have people whose only job is to watch all of that. In most independent businesses it falls to the owner, the General Manager or the Head Chef, on top of everything else.
- Food inflation
- Labour costs
- Energy costs
- Supplier price rises
Service, Placeholder
03
—WHAT BETTER BUYING IS WORTH
WHAT BETTER BUYING IS WORTH
3–4%
typical annual saving on food purchasing
8–9%
typical annual saving across purchasing for hotels — food, beverage and non-food
30 years
experience on your side of the table
Based on our experience with independent operators. Every business is different — we'll tell you what we think we can do for yours before you commit to anything.
04
—What we do
One partner. One monthly rhythm.
We negotiate with your suppliers and keep reviewing the prices, because prices creep.
Produce, Placeholder
We set up and run Procure Wizard for you: ordering, approvals, invoice matching, live pricing at the point of order.
Kitchen prep, Placeholder
Full counts, variance analysis, stock valuations, and a clear view of waste and shrinkage.
Pantry shelves, Placeholder
Recipe costing, menu analysis, dish-by-dish gross profit, and what to do about the numbers.
Dining room table, Placeholder
We make sure the prices we negotiated are the prices you're actually paying.
Dining room, Placeholder
Energy procurement and contract reviews to bring down fixed costs.
Hotel corridor, Placeholder
05
—THE TECHNOLOGY
The software is the easy part.
Procure Wizard is a purchase-to-pay platform built for hospitality. Orders go straight to suppliers, spend gets approved before it happens, invoices match automatically, stock and gross profit update in real time.
You can buy the technology. We're the department that makes it pay.
Buying the system is straightforward. Loading the contracts, chasing off-contract purchasing, reading the reports and acting on them every month is the work. That's us.
Price variance
Sample period
| Item | Contract | Invoiced | Var |
|---|---|---|---|
| Beef striploin | €24.80 | €26.15 | +5.4% |
| Irish salmon fillet | €18.40 | €18.40 | 0.0% |
| Rapeseed oil 20L | €41.00 | €44.75 | +9.1% |
| Full-fat milk 10L | €9.60 | €9.45 | −1.6% |
Illustration — not customer data
06
—The rhythm
Every month, WestPro goes to work for you.
We're with you every month, focused on one thing — improving your profitability.
01
MEASURE
- Monthly stocktake
- Food GP report
- Beverage GP report
- Purchasing compliance
02
MANAGE
- Supplier management
- Price reviews
- Contract management
- Weekly F&B cost tracking
03
IMPROVE
- Commercial opportunities report
- Costed promotions
- Menu engineering
04
SUPPORT
- One point of contact
- Phone and email
- Procure Wizard support
- On-site visits
07
—Onboarding
What the first ninety days look like.
Days
0–30
Discover & analyse
We learn your business inside out. We review your current processes, suppliers, costs and opportunities.
Days
31–60
Plan & optimise
We implement quick wins, negotiate better pricing, and put proper purchasing and reporting in place.
Days
61–90
Deliver & improve
You start seeing results. We keep refining, measuring and driving further improvement.
08
—The promise
Before we recommend anything, we'll understand your business.
Every recommendation we make, every supplier we negotiate with, every report we produce has one purpose — helping our members become more profitable.
Produce, Placeholder
If we don't believe we can add value to your business, we'll tell you that too.
Karl, Founder
Nothing changes on your floor. Same chef, same menu, same suppliers where they're the right ones. You just stop paying more than you should.
09
—Who it's for
Our ideal member.
Independent hospitality businesses spending roughly €400,000 or more a year on food and beverage, who want stronger controls, better reporting and better margins.
01
Independent hotels02
Golf clubs03
Nursing homes04
Wedding venues05
Destination restaurants06
Gastropubs
10
—Questions
Questions we get asked.
No. Where your existing suppliers are the right ones, we negotiate better terms with them. We only recommend a change when the numbers clearly say so, and the decision is always yours.
Very little. Same chef, same menu, same standards. What changes is what you pay and how clearly you can see it.
No. If you have it, we'll run it properly. If you don't, we'll set it up. And if it's not right for your business, we'll tell you.
10
—Next step
Let's improve your profitability together.
Start with a conversation. We'll look at what you're buying and tell you honestly what we think we can do.