The Larder is HOLLISMERE's door for food and beverage makers. You sell into retail, into distribution, into every channel that was built for you — except the one that wasn't. HOLLISMERE advises makers on the hospitality channel: how hotels buy, where the margin sits, and what to do next.
Book a Consultation The WorkThe first meeting is complimentary — a diagnostic conversation, not a sales call.
Judgement. HOLLISMERE advises hotels and the food and beverage makers who serve them: how to enter the hospitality channel, where the margin sits, what to do next. HOLLISMERE advises only — the client decides, implements, and remains accountable.
HOLLISMERE's private food and beverage circle: the makers, the hotels and the conversations around the table, by invitation.
Mereclaire builds the one thing advice cannot hand a hotel: its own booking door. A direct-booking website, booking engine and guest messaging, built for a fixed fee and live in five business days, so guests book with the hotel itself — and the hotel stops paying commission on its own guests.
HOLLISMERE advises. HOLLISMERE Privé gathers. Mereclaire builds the door.
The makers who are not in hotels are rarely kept out by their product. They are kept out by a channel that has no front door — and by advice that was built for somebody else.
Hotels buy through their own structures — chefs, F&B directors, procurement, groups. There is no listing to win and no buyer portal to join. Entry comes by knowledge and introduction, or it does not come.
Brokers sell your product and distributors move it. Neither advises you on the channel itself: which hotels, in what order, on what terms — and what entry does to your margin everywhere else you sell.
The wrong door first, the wrong terms early — and a maker's standing in the channel is set before they ever knew its rules. Product is seldom the problem. Sequence is.
This is the work HOLLISMERE does with makers: the channel read correctly, then entered in the right order, on terms a maker can stand behind.
The F&B Hospitality Channel Entry Review: your product, your numbers and your readiness read against the channel as it actually buys — which segments, which doors first, what entry will cost and what it can return. Its scope and its cost are set out plainly before any work begins.
Where we proceed, the work is carried in a Diagnostic Note — the diagnosis, the route in, the sequence — written, specific, and yours to act on. A proposal comes only after it, never instead of it.
HOLLISMERE offers no off-the-shelf package. Every engagement is built on the pain points diagnosed in the first conversation — because no two makers are locked out of this channel for the same reason.
HOLLISMERE advises only. We do not broker your product, and we do not sell it for you. The client decides, implements, and remains accountable. What the house sells is judgement — the channel, read correctly.
Privé is the Larder’s own line for hotel coffee stations: a healthy mixed nut & seed bar, individually wrapped, in the house’s navy and gold — at the coffee station and on the pack, exactly as a guest will meet it.
At the coffee station — Privé in its display box, beside the machine.
Front of pack — Privé, Mixed Nut & Seed Bar.
It begins the way every HOLLISMERE engagement begins: with a conversation, and the truth about whether this channel is right for your product.
A complimentary diagnostic conversation about your product, your business, and the channel you have not yet entered — one hour, and no obligation carried into it.
Within 24 hours you receive a written insight note: what we heard, where we judge the opening to be, and whether we are the right house for it.
Further work is a paid engagement, agreed in writing before it begins: working sessions, the Diagnostic Note, and the sequence carried through — with HOLLISMERE advising and you deciding, at every step.
The fee for any engagement is stated once, plainly, before work begins — and the fee stated is the fee.
A maker advised by HOLLISMERE is advised by a house that also advises hotels, and that gathers the two around one table at HOLLISMERE Privé. We know the other side of the door you are knocking on — how it buys, what it protects, and what it is tired of being sold.
HOLLISMERE works with a small number of makers at a time: established products, serious intent, and the operation to serve the channel properly once it opens.
Every engagement carries the standard of the house — rigorous, discreet, and owner-aligned. If we judge the channel wrong for your product, we will tell you that instead, and the conversation costs you nothing.
Food and beverage makers who sell everywhere except hotels — established products, and the seriousness to serve a new channel properly once it opens.
Yes. Your first meeting with HOLLISMERE is a complimentary diagnostic conversation. Every further meeting is a paid working session, agreed in writing in advance.
No. HOLLISMERE advises; it does not broker and it does not sell. You decide, you implement, and you remain accountable — the house's work is the judgement that makes those decisions good ones.
The first conversation is complimentary. Everything beyond it is a paid engagement, quoted plainly and in full before work begins — and the fee, once stated, is the fee.
The Larder is HOLLISMERE's door for makers everywhere — in Europe, Africa, the Middle East, Asia-Pacific, Latin America, the Caribbean, North America and beyond. HOLLISMERE's counsel has never stopped at one border. Write to us: tell us where you are and what you make, and we will tell you plainly whether we can help.
Begin with the conversation. The rest is sequence.
anne@hollismere.com · via the Contact page
