How a major HK
F&B group manages
supplier ordering
on one platform.
Across multiple outlets and multiple cuisines, supplier orders — from local produce to overseas specialty imports — run through a single platform. Orders placed by outlet teams, reconciled centrally, connected to the POS and inventory the staff already use.
The other half of the F&B flow.
- Customer
- A major HK F&B group
- Operating reach
- Multiple outlets across Hong Kong
- Supplier coverage
- Local and cross-border
- Modules in use
- Restaurant order-management
A major HK F&B group · Integrated payment partners
A multi-outlet
F&B group
operating at HK scale.
- Company
- A major HK F&B group (named version pending customer sign-off)
- Headquarters
- Hong Kong
- Outlets
- Multiple, across Hong Kong
- Sectors
- Casual and full-service F&B
- Modules in use
- Restaurant order-management
- Supplier coverage
- Local and cross-border (specialty imports, wine, equipment)
- Connected partners
- POS, CRM, and supplier-side modules on the same platform
For a group operating at scale,
the problem isn't sourcing.
It's visibility.
Multi-outlet F&B groups in Hong Kong run on a long, fragmented supplier list. Daily produce, weekly proteins, monthly specialty imports — each category often involves a different supplier, a different ordering channel, and a different cut-off time.
Order placement typically lives at the outlet level. Central operations sees the result only after invoices arrive — sometimes weeks later, often missing context about what was actually delivered against what was ordered.
The problem isn't finding suppliers. It's knowing who ordered what, from whom, against which budget, for which outlet, in real time.
One ordering interface,
every outlet, every supplier.
The group runs supplier ordering on our platform across every outlet. Each outlet team places orders through a single interface — connected to the supplier catalogs they actually buy from, with prices, cut-off times, and product availability they can trust.
Central operations sees every order, from every outlet, to every supplier, in real time.
Outlet-level ordering with central visibility
Kitchen teams place orders for their own outlet; central operations sees the aggregate in real time.
Multi-supplier coverage in one place
Local distributors, specialty importers, and overseas suppliers — all reachable from the same ordering interface.
Cut-off and lead-times handled per supplier
Orders route correctly against each supplier's delivery schedule.
Approval workflows where they matter
Larger orders or non-standard items can require central approval before going out.
Cross-border supplier ordering
Overseas suppliers — for specialty imports, wine, equipment — handled in the same flow as local ones.
Receiving reconciled to ordering
Deliveries arriving at each outlet are checked against the original order, with discrepancies flagged.
Connected to the POS and inventory
When an outlet uses our POS, the supplier ordering layer shares data with inventory and recipe costing — what is ordered, what is used, and what is sold sit in the same dataset.
Our platform sits between the group's outlets and the group's supplier network — taking on the complexity of multi-outlet, multi-supplier ordering so both kitchens and central ops can focus on running the business.
What working with a multi-outlet group has
taught us to build for.
Outcomes the group has reported:
Faster ordering at the outlet level.
Kitchen teams place orders against accurate live pricing, in minutes rather than phone calls.
Full visibility for central operations.
Aggregate spend by outlet, supplier, and category visible in real time, without waiting for monthly reconciliation.
Cleaner reconciliation.
Discrepancies in receiving caught at the outlet, before they reach accounting.
Cross-border ordering at parity with local.
Overseas suppliers handled in the same workflow as everyday produce.
Detailed metrics available on request under NDA.
Cross-border supplier ordering,
handled the same way as local.
Hong Kong's F&B groups depend on overseas suppliers — wine from Europe, beef from Australia and the US, specialty ingredients from Japan and Southeast Asia, equipment from across the region.
Traditionally, cross-border supplier ordering means a separate workflow — different invoicing, different payment terms, different currencies, different reconciliation. Most platforms either don't handle it or treat it as an afterthought.
Our platform handles cross-border supplier ordering the same way it handles local — same interface, same approval flow, same reconciliation against receiving.
The payment side of cross-border ordering — currency conversion, supplier payouts, FX — is a flow we're actively building deeper capabilities around through our payment partnerships.
A platform built on the operational reality of
multi-outlet F&B.
Multi-outlet F&B groups have operational requirements that single-location restaurants don't. Central-visibility-by-default. Multi-supplier-by-default. Cross-border-by-default.
Working with this group has shaped how we build for that reality. Their day-to-day feedback informs the order-management module — and, through the same platform, the POS and inventory layers that connect to it.
A daily working relationship with one of HK F&B’s most operationally complex customers.
Through the group, in working contact with dozens of supplier catalogs across local and cross-border.
Customer-led platform development — their operational reality shapes our roadmap.
One platform,
both sides of the F&B flow.
This group operates on the restaurant side of the supply chain — placing orders with suppliers across HK and overseas, every day.
On the other side of the same flow, distributors like Angliss Hong Kong Food Service use the same platform to receive orders from their restaurant customers. The software that helps this group place orders is the same software that helps Angliss receive them.
And on the restaurant side, our POS connects directly to supplier catalogs — so menu costing, inventory, and reordering aren't separate tools. They're built into the same software restaurant staff already use at the counter.
That's the shape of the platform: one operating layer that spans the F&B supply chain from sourcing to service.
Angliss HK Food Service
Receives orders at scale.
HK F&B group (this page)
Places orders. Serves diners.
Hong Kong customers
Pays at the table. Returns next week.
Run a multi-outlet group in
Hong Kong? Let's talk.
If supplier ordering needs central visibility and cross-border reach — or you're a payment partner with a cross-border story — drop us a line.