The TABLEVA ecosystem

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.

See what TABLEVA does today

Where food can go: your kitchen buys from farms and suppliers using the best buying plan. Surplus is shared with your other sites first, then sold to restaurants nearby, then donated to local charities. Buying is available now; sharing, selling and donating are rolling out or coming next.Where food can goBest plan1 Share between sites2 Sell nearby3 DonateFarms & suppliersYour other sitesRestaurants nearbyLocal charitiesYour kitchenAvailable nowRolling out or coming next
The order we move food in

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. 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. 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. 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. 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. 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: before ordering chicken breast for next week, TABLEVA starts from the usual order of 100kg, takes off 18kg the forecast says you won't need, 25kg already in stock and 20kg spare at a sister site (coming next), so you buy 37kg.Before anything is orderedChicken breast for next weekExample100kgUsualorder−18kgForecastsays less−25kgAlreadyin stock−20kgSpare at asister siteComing next37kgBuythis much
Example figures. Sharing between sites is coming next.
See inventory & stock control
Who it's for

One network, opened up in stages.

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.

  1. 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.

  2. 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.

  3. 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.

See TABLEVA for suppliers
Why this can become more valuable over time

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. 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. 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. 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. 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.

What decides who is recommended: price 37%, quality 26%, delivery reliability 21% and order fulfilment 16%. Delivery speed, paying for placement and distance are never part of the score.What decides who is recommendedPrice37%Quality26%Reliability21%Fulfilment16%Delivery coverage and speed decide eligibility for an order, not score.Never part of the scorePaying for placement0%Suppliers can't buy a better position.Distance / delivery speed0%It can affect eligibility, never the numerical score.When a supplier has no reviews yet, the other parts count for more.
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.

See the supplier marketplace
Good for business, better for the planet

Less waste is better for everyone.

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.

See local surplus & donations
Chef checking a fresh produce delivery
Measured honestly

Savings, waste and donations, never mixed up.

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.

See verified savings
Groups, hotels and chains

Run several sites, a hotel or a chain?

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.

Your group, sharing first (coming next): a city-centre restaurant, a riverside restaurant and a hotel pass spare salmon, cream and bread to each other before anyone buys more.Your group, sharing firstComing nextSpare salmonSpare creamSpare breadCity centreRestaurantRiversideRestaurantThe GrandHotel kitchens