Call : 010 500 7670
Mitrend buying guides and articles for hospitality procurement, commercial catering equipment, food packaging, anti-theft hangers and quality control supplies.
As an operation grows across sites, supplies tend to fragment, with each location buying slightly different items. Standardising the products each site uses unlocks central purchasing, consistency and lower cost. This guide covers standardising SKUs across multiple sites and rolling it out smoothly. Use this when You are choosing or comparing products and need a…
Businesses often drift into buying supplies at near-retail prices out of habit or convenience, leaving savings on the table. Understanding when wholesale genuinely wins, and its trade-offs, sharpens purchasing decisions. This guide compares wholesale and retail buying for businesses and how to choose. Use this when You are choosing or comparing products and need a…
Consumables run out quietly until they cause a problem, so a reliable reorder system is one of the highest-value pieces of operational admin. Done simply, it prevents shortages without constant attention. This guide covers building a practical reorder system for consumables. Use this when You are choosing or comparing products and need a clear specification….
Buying on unit price alone is one of the most common procurement mistakes, because the cheapest item often costs more over its life. Thinking in total cost of ownership leads to better decisions and lower real spend. This guide explains total cost of ownership and how to apply it to supply decisions. Use this when…
Working with many small suppliers multiplies admin, invoices and deliveries while diluting your buying power. Consolidating onto fewer, broader suppliers can simplify operations and cut cost. This guide covers consolidating suppliers to cut cost and complexity. Use this when You are choosing or comparing products and need a clear specification. You want the right size,…
Par levels are one of the simplest tools for keeping supplies under control, yet many operations run without them and lurch between shortages and overstocking. Setting sensible pars turns reordering into a quick, reliable routine. This guide explains par levels and how to set them for hospitality and catering supplies. Use this when You are…
A clear supply specification is the difference between getting exactly what you need and receiving something that almost fits. It also lets you compare quotes fairly, because everyone is pricing the same thing. This guide covers how to write a supply specification that gets the right products and comparable quotes. Use this when You are…
Pharmaceutical packaging and dosing operate under some of the strictest expectations of any sector, where accuracy, cleanliness and traceability are non-negotiable. The supporting supplies must be chosen with that rigour in mind. This guide introduces the supply basics for pharmaceutical packaging and dosing tasks. Use this when You are choosing or comparing products and need…
Small food manufacturers face a squeeze: they need professional, compliant packaging but lack the volumes of a large producer. Buying wholesale wisely, and standardising, lets a small operation get good packaging at a workable cost. This guide covers how small manufacturers can approach wholesale food packaging. Use this when You are choosing or comparing products…
A sampling campaign puts your product directly into consumers hands, and its success depends on smooth, hygienic, well-supplied execution. Planning the supplies properly turns a campaign from chaotic to professional. This guide covers supply planning for FMCG sampling campaigns in store and at events. Use this when You are choosing or comparing products and need…