Professional buyers

Three ways of working, and what each one involves

We set out here what we actually do, what we expect from you, and where our commitment stops. You will not find a price list: a food price depends on the product, the volume, the season and the destination.

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One-off supply

For whom : Restaurateurs, retailers and processors with an identified requirement.

What we do

  • We look for the product described among our identified sources.
  • We come back with a price, a lead time and the applicable conditions, or with a reasoned refusal.
  • We arrange delivery or collection at the agreed location.

What we ask of you

  • A precise description of the product: species, variety, grade, quality.
  • The volume, the date you want and the delivery location.
  • The storage constraints at your end.

Regular supply

For whom : Wholesalers, restaurant chains and manufacturers.

What we do

  • We build a delivery schedule and a simple specification with you.
  • We secure supply upstream with identified growers or collectors.
  • We tell you about seasonal setbacks before they turn into shortages.

What we ask of you

  • An honest estimate of your volumes and how they vary.
  • The period over which you are prepared to commit.
  • Your packaging and traceability requirements.

Distribution across a territory

For whom : Distributors and commercial partners who already have a network.

What we do

  • We examine the territory, the relevant products and the entry conditions.
  • We define the scope and terms of the collaboration together.
  • We state which ATLAS entity would contract and invoice.

What we ask of you

  • The territory you are targeting and the network you already have.
  • Your experience with food products and your logistics capability.
  • The regulatory constraints you know of in your market.
The process

What happens after your enquiry

  1. 01

    You describe

    The product, the volume, the destination, the date. The form is designed to capture all of this in one go.

  2. 02

    We qualify

    We check feasibility: possible source, the country’s entry conditions, logistics, documents required.

  3. 03

    We reply

    A price and a lead time, an alternative, or a reasoned refusal. In every case, an answer.

  4. 04

    We confirm

    Commercial terms in writing, the entity that invoices, packaging and delivery arrangements.

  5. 05

    We deliver and follow up

    Dispatch, tracking and a review after receipt. Discrepancies found are dealt with, not ignored.

Practical conditions

Storage and packaging

Storage determines logistics, and logistics determines cost. We work with four regimes, and we always state which one applies to a given product.

Regime What it requires Categories concerned
Fresh Unbroken positive cold chain, short shelf life, fast transport. Fruit and vegetables, meat, fish
Frozen Negative cold storage, freezing documents, controlled handling breaks. Meat, fish
Deep-frozen Deep, unbroken negative cold storage. Capacity being installed on our side. Deep-frozen
Ambient No cold chain, but requirements on humidity, packaging and shelf life. Dry goods, fishmeal

Ready to describe your requirement?

The form asks the questions that let us give you a useful answer first time. Allow three minutes.

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