Smarter food buying today. One connected food network tomorrow.
TABLEVA starts with a measurable problem: helping food businesses buy what they actually need, from suppliers who can fulfil safely, at the best overall value. Luma connects purchasing, stock, delivered prices and the decisions an operator makes — then separates possible savings from results supported by evidence.
As restaurants and suppliers join in each area, we aim to extend that same network into better local supplier access, less surplus and responsible redistribution. These are connected stages of one business, not a list of unrelated apps.
Core workflows exist in the product. Network coverage, pilot outcomes and the later redistribution stages are not proven at scale. Every step below explains its stage.
Know what you need. Buy well. Keep useful food in circulation.
The purchasing decision comes first: what is already in stock, what do we need, and which supplier can deliver it safely and economically? Over time, the same evidence can also help keep usable surplus out of the bin.
1
Use what you already have Product workflows built
Before you order, Luma checks the stock you already have, so you only buy what you'll use.
2
Buy what you need at a fair price Product workflows built
Eligible suppliers in one basket. Luma first checks they can fulfil safely, then ranks them on price/value, quality, delivery reliability and fulfilment. Paying for placement never changes who Luma recommends.
3
Share between your own sites Coming next
Groups and hotels move spare stock to a sister site that needs it, before anyone buys more.
4
Sell surplus nearby Pilot / area-dependent
Food you won't use in time goes to a restaurant nearby at a fair price, instead of the bin.
5
Donate the rest Pilot / area-dependent
Safe food you can't sell goes to local charities. Donations are recorded separately and never counted as savings.
Example figures. Sharing between sites is coming next.
We're starting with independent restaurants and their suppliers in one area at a time, because a network only works when the people in it are close enough to trade.
Now
Product workflows built
Food businesses, starting with restaurants
Core buying workflows are designed for restaurants, cafés, takeaways, food trucks, caterers, pubs and hotel kitchens. Our initial proof and supplier-network rollout focus on independent restaurants; specialist vertical features follow their own tests.
Farms, wholesalers and specialist suppliers
Suppliers can set catalogues, prices, delivery areas and lead times in the product. Finding real demand and building dependable coverage in each launch area still requires participating suppliers and actual orders.
Next
Coming next
Restaurant groups, hotel groups and chains
Share stock between your own sites before buying, compare the real delivered cost at every site, and see savings and waste across the group. You choose how open to be: private, private first, or open to the wider network.
Charities and community groups
A verified network for charities to receive safe surplus from businesses near them, matched to what they can store and use. Restaurants can already record donations to local charities.
Later
Later, where the rules allow
Schools, universities, hospitals and care
Large kitchens come with public buying rules, food standards and strict safety checks. We'll open TABLEVA to them only when those rules are built in.
Not just a directory. A network that can learn from real decisions.
Software competitors already offer inventory, invoices, forecasting and ordering. Our thesis is the connection between those records, supplier feasibility, the decision itself and the result. The more reliably that loop works, the more useful TABLEVA can become to both sides.
1
Understand what a business really buys
Invoices, product names, packs, recipes and stock are checked and matched, with uncertain records reviewed by a person.
2
Compare suppliers that can actually fulfil
A low price does not count if the supplier misses the required delivery window. Delivery charges, minimum orders and pack sizes matter too.
3
Learn from a decision and its outcome
An operator approves or declines the recommendation. Where evidence exists, we check what was ordered, delivered and genuinely saved.
4
Spot opportunities on both sides
Repeated ingredient demand and gaps in supplier coverage can guide recruitment of farms and wholesalers, while venues gain more viable choice.
The next proof points
The big vision starts with small, checkable results.
We are not asking businesses or investors to believe an imagined saving. Pilot results must show what happened when operators used actual purchasing information.
Real purchasing outcomes
Did a business act on a safe, better-value recommendation? Was the delivered result verified against its original baseline?
Repeat value and time back
How long did setup take, which tasks got easier, and did the operator return to use TABLEVA beyond the first week?
Commercial commitment
Did the business sign a pilot, agree an actual price, or convert to a paid contract? Interest and signed commitments are tracked separately.
The public demo uses synthetic data, not live customer outcomes. No average saving or proven network effect is claimed here.
Fair by design
The best supplier wins, not the biggest budget.
Paid placement never changes the organic score
Once a supplier can safely fulfil the order, TABLEVA ranks it on price/value, quality, delivery reliability and fulfilment. Sponsored listings, if used, are clearly labelled and never alter that organic score.
Distance and speed score 0%
Suppliers set a delivery time for each area. Distance can affect whether an urgent order is feasible, but once a supplier can arrive safely it competes on the same score as everyone else.
Real prices, compared fairly
Prices are compared including delivery, pack sizes and minimum orders, so a cheap-looking deal can't hide extra costs.
The weights TABLEVA uses today to rank matched options.
Our aim: a food market where the best supplier wins, not the biggest budget, so fair prices reach restaurants and the people they feed.
That's how we want to help with the cost of food: by making the market fairer, not by promising prices we can't control.
When food is eaten instead of thrown away, the land, water, energy and transport that went into it aren't wasted either. Restaurants spend less, suppliers sell more of what they grow and make, and more good food reaches people who need it.
8–10%
of global greenhouse gas emissions come from food that's lost or wasted.
We keep money saved, food that didn't go to waste and food donated separate, and never add them together to look bigger. Before any charge, you'll see any savings TABLEVA has recorded, from your own records.
Money saved
Proven from your own invoices: what you pay now against what you paid before for the same product.
Food not wasted
Shown separately from money saved, and never added to it.
Food donated
Always kept separate and never counted as savings.
Start now with a free 60-day pilot. Tell our team you run more than one site when you join, and we'll set your sites up with you. Group tools are coming next, and we'll invite you to try them as they're ready.
This page describes where TABLEVA is heading. Anything marked "Coming next" or "Later" isn't available yet, and we'll only switch it on when it's safe, legal and ready.