Case Studies

4 Degrees C

Case Study - 4 Degrees C

31 May 2016

4 Degrees C

Based in London’s New Spitalfields Markets, 4 Degrees C sells a broad range of fresh fruits and vegetables – from prepared fruits, vegetables and salads to edible flowers – to a wide range of clients that covers contract catering, restaurants, event catering, government departments, schools, airways, chains and individuals.

Run by managing director Rebeccah Lawless, 4 Degrees C currently employs 90 staff and specialises in its relationship with British farmers, providing seasonal, UK-grown fruits and vegetables to clients across the country.

The Challenge

4 Degrees C was one of the first companies to implement Chefserve and is well able to attest to the benefits that the system has delivered for its operations in terms of substantial cost and manpower savings.

In business for 31 years, the company began life at the capital’s old Spitalfields Market, selling fresh herbs to restaurants and caterers, before a request for tomatoes from a client encouraged 4 Degrees C to move into other product areas.

Expansion inevitably meant extra paperwork and 4 Degrees C found that an increasing amount of time and staff budget costs were being consumed by the need to invoice manually, while the produce weighing and ticketing process was both time consuming and lacked accuracy, meaning the firm was failing to maximise potential profits.

Key Benefits

  • Substantial cost savings
  • More efficient and productive invoicing
  • Helps streamline operations
  • Adaptable to specific customer needs
  • Helps achieve more effective stock control
  • Very user-friendly
  • Eliminate unnecessary costs from business
  • Greater accuracy in weighing and ticketing
  • Helps maximise profits
  • Ongoing support at your fingertips


Additional information

The Solution

Chefserve, says 4 Degrees C operations director Sarah Barrick, has been invaluable to helping the company streamline its operations and eliminate unnecessary costs across all areas of the business. “Before we moved over to Chefserve, our accounting system involved a lot of manual entry – Chefserve has taken that side of things away and allowed us to have more efficient and productive invoicing,” she says.

“We used to have four people doing our invoicing because all of the invoices had to be manually put on to the system and we cut that down to one person using Chefserve, so the cost savings are quite substantial.”

Garrick herself did the initial testing when 4 Degrees C first implemented Chefserve and says the system has proven to be very user-friendly, with someone always on hand at Affinitus to deal with any queries or problems. “Chefserve is invaluable to us now because everything is one way or another linked in to it – we’re just in the process of having our accounts system moved over to it,” she explains.

Garrick says having the sequel versions of Chefserve installed has also enabled 4 Degrees C to achieve more effective stock control. “Chefserve and the team at Affinitus are very good at being able to either create or manipulate existing reports to allow you to meet customers’ very specific needs,” she adds.

The system also helped 4 Degrees C eliminate wasteful product giveaway during weighing and ticketing, with greater accuracy providing more accurate orders to customers and maximising profits.