PSL - THE FOOD PROFESSIONALS

Obviously we believe we offer a great service to our clients, with some very tangible financial benefits, but it is always good to hear it from the horse's mouth...

"For our chefs, working with PSL has involved an important education process and consultation to ensure success. We are well aware that you must buy through PSL's recommended suppliers or you will not achieve the required savings"

Richard Young, General Manager - Great Fosters
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"PSL's knowledge of ingredients is incredible! We are achieving good results across the board because of their extensive expertise. There is a very positive feeling towards PSL across everyone both at Necker Island itself and the management team here in the UK"

Jon Brown, Managing Director - Virgin Limited edition
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"Since using PSL our customer satisfaction has actually improved, raising our reputation even further"

Tom Orchard, Manager - The Metropolitan Hotel
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"We simply could not get better prices and service from our suppliers if we did it all ourselves"

Rob Wear, Head Chef - The Town House
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"We have remained a long term customer of PSL's because we believe in their system and have great confidence and trust in them"

Howard Atkinson, Area Director - Four Seasons Hotel, London
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"We consider ourselves fortunate in our association with PSL. We have excellent working relationship with PSL and the service they provide helps us tremendously"

David Bridgford, Accountant - Radley College
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"Within the first three months alone we had achieved food savings of over 21%! We would never have done this on our own"

Bruce Strachan, Director of Trading - Wildfowl and Wetlands Trust
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"They are good communicators and assist our staff to recognise and understand how making changes can benefit both the hotel and their individual responsibilities. They are a key asset in reaching out very stringent targets"

Mark Jones, Group general Manager - Whittlebury Hall
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"Having PSL working with the hotels has enabled us to concentrate on ensuring customer satisfaction is being met without the distraction of checking suppliers are meeting our price, quality and delivery targets"

Jim Gordon, Finance Director - Legacy Hotels
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"We certainly wouldn't be where we are now if we hadn't entered the relationship with PSL."

Simon Kossoff, Managing Director - Carluccio's
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"Within the first three months alone, PSL's Operational Support, recommendations and Revenue Generation programme not only improved our quality but generated financial benefit to the group in excess of £1m!"

Charles Prew Chief Executive - Barceló Group
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"If you have genuine concerns about either the efficiency or cost of your catering operations then PSL is, in my opinion, the only credible consultant with national coverage."

Mark Jones, Operations Director - The Eden Project
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"Our confidence in PSL has been justified. They've helped us achieve results far earlier than we anticipated…creating savings across all areas."

Tom Mannix, Finance Director - The Fitzwilliam Hotel Group
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"The latest figures show that we reached savings of £300,000 per year with PSL."

Michael Jenkin, Group Purchasing Director - Forestdale
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"Because they are constantly up to date with market trends, we know that we are benefiting from the best prices in the market."

Steve Meakin, General Manager - Heathlands Hotel

"I had no hesitation in looking to PSL for assistance because I know how working with them delivers results…We see PSL as a partner rather than a supplier - we have a true working partnership with them."

General Manager, Andrew Grahame - Mallory Court Hotel
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"We are looking forward to continuing to work with PSL, we couldn't achieve the savings without them."

Declan Burke, Financial Controller - The Merrion, Dublin
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"PSL's 'no savings, no fee' incentive is very attractive - we have nothing to lose. PSL has ensured our food quality remains consistently high whilst driving food costs down. We estimate savings of around €270,000 in the first year alone!"

Martin Cooley, Group General Manager - O'Callaghan Hotels
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