Hospitality & food-service

Built around the kitchens, hotels, and supermarkets that feed Mauritius.

Recurring supply. Bulk orders. Custom hotel price lists. Tailored produce proposals against your specific requirements. Notre Verger works with the rhythm of your kitchen — not against it.

Who we serveH1

Six client types — one supply discipline.

Hotel kitchen
01 · Hotels

Hotels & Resorts

Bulk staples plus tailored fruit programmes — for buffets, banqueting, à la carte service, and in-room dining. Coastal-route delivery built into the fleet.

Restaurant kitchen
02 · Restaurants

Restaurants

Recurring supply built around your weekly menu, including seasonal swaps, item-level substitutions, and last-minute fills when service demands it.

Catering operation
03 · Caterers

Caterers

Volume-ready produce for events, conferences, weddings, and large-format service. Predictable supply scaled to the headcount on the day.

Supermarket produce
04 · Supermarkets

Supermarkets

Wholesale supply of staple produce — potatoes and onions especially — at retailer scale, with the documentation purchasing departments expect.

Food-service kitchen
05 · Food-service

Food-service operators

Central kitchens, contract catering, and B2B operators with structured procurement and consistent weekly volumes.

Procurement office
06 · Procurement

Procurement teams

A named sales contact, custom price lists, and produce documentation built for purchasing flows — not retail counters.

How we work with youH2

Five things every Notre Verger account gets.

i.

Recurring supply

Standing orders against your service calendar — daily, weekly, or to a rhythm that fits your operation.

ii.

Bulk orders

Staples at the volumes large kitchens and supermarkets require, with the picking discipline to match.

iii.

Custom price lists

Hotel and food-service price lists prepared against your specific produce list — not a generic catalogue.

iv.

Tailored proposals

Need an item beyond our core categories? Send it. We will source it where we can, and tell you straight when we can't.

v.

Support for staple & wider produce lists

Anchor your supply on our staples; layer in the wider produce list as your menus demand.

Getting startedH3

Four steps from first conversation to first delivery.

01

Tell us your produce list

Share your weekly list, business type, and preferred response method.

02

We prepare a tailored proposal

Custom price list, sourcing approach, and any flags on seasonal availability.

03

Agree the supply rhythm

Cadence, delivery windows, point of contact, and any account-specific requirements.

04

First delivery, then follow-up

We deliver, you review, we refine. Recurring supply begins on schedule.

Procurement teams

A custom hotel price list, ready this week.