Distributors who switched saw their clients' beef product sales increase between 70% and 176%.
30 years ago Makis started with a small grill shop.
People were lining up to try his beef patties. Many days everything was sold out before evening.
Travellers from different countries started asking if they could import his product to their own country.
But Makis refused.
Because he knew something most suppliers ignore:
"Mass production usually destroys quality."
How can we produce large quantities without destroying what made the product special?
The answer took 10 years and more than 2000 production tests.
The solution was not cheaper meat.
It was better production.
A system that forms the patties gently instead of compressing them like typical industrial production.
Same recipe.
Same philosophy.
Now scalable.
Three reasons serious distributors choose this product
This product contains 95% real beef.
Most industrial products reduce meat content to reduce cost.
This product increases meat content to increase demand.
Higher meat content means:
Restaurants reorder what sells.
Most industrial machines compress meat to increase speed. Compression destroys texture and removes moisture. This production uses forming technology that shapes the patties instead.
Restaurants notice it immediately.
This is not a laboratory recipe. This is a recipe built from 30 years of real grill experience. Factory products focus on shelf life. Restaurant products focus on demand.
This product was built for demand first.
Testimonials
Netherlands
Restaurant group
Before
180
patties/day
After switching
300–320
patties/day
"We didn't change marketing. We changed the product. Demand increased."
Germany
Distributor
"Restaurants reordered faster than with any other beef product we tested. When a product creates demand, price becomes less important."
Belgium
Horeca supplier
"When quality increases, price discussions disappear. This is a product restaurants actually want to keep on their menu."
Distributors don't care about theory. They care about movement.
Measured increase in beef consumption
This is why distributors keep it.
Restaurants see immediate increase in beef product orders
Consistent reorders as restaurants experience demand growth
Quality speaks louder than price in negotiations
Premium positioning without premium marketing spend
If a product costs €0.50 or €1 more…
…but helps your clients increase their beef sales by 70% to 176%
Is it really expensive?
Or is it the product that makes them more money?
Serious distributors don't choose products based only on cost.
They choose products based on movement.
Create price competition
Create demand
Products that sell create:
We work with distributors and importers looking for long-term product demand.
Import and distribute across multiple markets
National and regional distribution networks
Hotels, restaurants, and catering suppliers
Partners looking for long-term product demand.
If you supply horeca you already know:
Cheap meat creates price wars.
Better products create demand.
Ready to supply products that can increase your clients' beef product sales by
70% to 176%?
FAQ