John Stevenson

Founder/Director of Zero Procure - making procurement simple at ZERO cost!

I co-founded Zero Procure back in 2020 because I knew procurement could be done differently.

I’d already been working in the hospitality industry for…well my whole life. But I’d previously run a cleaning business for 11 years before I sold it in 2017.

And there’s something I noticed about procurement:

- You either did it yourself…taking time away from your core job
- You could hire someone to do it…but they only have so much buying power
- You could hire a procurement company…that will charge you a percentage of your savings
- Or you could go with option 4…paying just the supplier for your goods, but also getting the best prices

Here’s our cue to come in.

Zero Procure works the exact same as any other procurement company…but you, the customer, don’t pay a thing!

Honestly, it’s as simple as that (we get our cuts from the supplier, not you).

Sound intriguing?

Feel free to send me a message and let’s have a chat about how we can help your business!

Founder / Director

We are Zero. We're changing the way you'll procure. Forever. Born during the Pandemic, inspired to support, most definitely - here to stay.

Zero Procure makes procurement effortless, efficient and above all saves you money. We differ from more traditional procurement companies, as you, our customers pay Zero. Zero Cost, Zero Risk, Zero Contract.

Adding great value through our expertise and our vast network of suppliers, Zero Procure also provides a high yielding and low-cost sales tool for suppliers.

On a mission to make procurement Free & Simple for Hospitality Brands

Happy New Year to all my connections! 🎉

Wishing everyone a successful and prosperous 2026.

That said, this article, published on just the second official working day of the year was not an encouraging read for the pub industry and hospitality as a whole. It’s concerning when the government openly admits that “pubs will struggle with business rates.”

If you’re looking to take control in a challenging landscape, there are ways to protect margins and improve buying power:

✔️ Streamline visibility across your category spend
✔️ Secure better rates with existing and new suppliers
✔️ Access rebates and brand partnerships through our network
✔️ Pay zero for all of the above

If this sounds relevant, feel free to book some time with me:

📩 https://lnkd.in/eHSYBuP5

🔗 Article: https://lnkd.in/euXEB89W

Open article: Prime Minister admits pubs will struggle with business rates by thecaterer.com

Prime Minister admits pubs will struggle with business rates

Zero Procure

Business Development Manager

Soho creamery

Exciting new role as Sales manager involved in operations & logistics. Managing current accounts whilst always looking for new clients and ensuring customer satisfaction. Will be participating in all festivals and food exhibitions as well as generating leads and closing deals.
An intense fast paced role where I can thrive in.

Sales Manager

Marathon Food Limited

My role at Marathon consists of upselling and ensuring customer satisfaction with current clients. As well as looking after current clients I also actively go out and look for new customers. I was recruited to expand the current target audience and make sure I upsell and cross sell to current clients with the wide range of products that we have. 

Many years of experience in a high pressure and fast paced environment have taught me that this is where I thrive the most. I enjoy keeping up with the constant change and trends of the market and I am constantly  looking to capitalise on any opportunity.

In order to obtain new customers I research the area and look at what products are missing with certain clients. Part of my current role also involves me negotiating the best possible prices for my clients.

Pasha Islington

My role at Pasha as a senior manager involves the running of all the day to day business. 

As a young and motivated individual, my passion for healthy living and eating has grown over time. With a good eye for social trends and changes in the market, I have regularly modified menu choices, tweaked receipies and managed pricing. 

My role includes:
-	Customer service – managing bookings, organising large group events and addressing any complaints 
-	Implementing new innovative ideas for the menu – specifically healthy eating options 
-	Managing a team of 7, including managing rotas, holiday and delegating tasks.
-	Implementing a selling strategy for staff members to upsell certain products i.e wine, and certain dishes
-	Improving the website and working with our external vendor 
-	Handling supplier relationships and negotiating prices.

Hospitality Manager

At Zero Procure, we believe procurement should be simple and stress-free. Our mission is to help you buy better, save time and money, and all at no cost to you! We’re here to transform the way you handle procurement—for good.

Interested ? Send me a message, and let’s talk about about how we can help your business!

*************************

I have extensive knowledge of the hospitality industry. Being in a front-of-house role for many years has allowed me to develop excellent communication and people skills. The words “I can’t” do not exist in my vocabulary. I love a challenge, and I thrive under pressure. I started as a food runner in my teens and eventually ended up running my own restaurant for multiple years, which gave me the greatest experience of all—not just in hospitality, but also in business. Being a manager is one thing; being an owner is a completely different ballgame.

I believe in constantly evolving, and I have transferred the skills I developed from years in hospitality to sales and procurement within the catering industry.
However, none of this would have been achievable without discipline and structure.

Outside of work, my passion for health and well-being has increased immensely over the past few years. I strongly believe that fitness and nutrition are the foundation for any happy and successful lifestyle.

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John Stevenson

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