{"id":18998,"date":"2026-04-28T08:03:28","date_gmt":"2026-04-28T07:03:28","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=18998"},"modified":"2026-05-06T14:54:28","modified_gmt":"2026-05-06T13:54:28","slug":"jack-oneill-the-menu-partners","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/jack-oneill-the-menu-partners\/","title":{"rendered":"Inside the Supply Secrets with The Menu Partners\u2019 Jack O\u2019Neill"},"content":{"rendered":"

In this interview, we meet Jack O\u2019Neill, Head of Operations at The Menu Partners<\/a>, a leading food supply business supporting Brighton\u2019s vibrant hospitality scene<\/a>. Jack shares insights into his journey through the industry, the company\u2019s mission to streamline the food supply chain, and the importance of strong relationships with independent restaurants. From operational challenges to community impact, he offers a behind-the-scenes look at how The Menu Partners helps shape a more efficient, connected, and sustainable future for foodservice.<\/p>\n

What are you seeing right now across Brighton kitchens that feels different to previous years?<\/b><\/h3>\n

We\u2019re seeing more and more collaboration nights between venues, whether that\u2019s guest chef takeovers, joint menus, or one-off events<\/a> where two completely different kitchens come together. What makes it so exciting is the contrast. You might have a fire-led concept teaming up with something more refined, or a produce-led kitchen working alongside a more experimental one, and the results are always interesting. It pushes chefs out of their comfort zones and gives customers something genuinely unique.<\/span><\/p>\n

From our side, it\u2019s something we really enjoy supporting. Because we\u2019re working with such a wide mix of kitchens across Brighton, we often get a front-row seat to these collaborations coming together, sometimes even helping connect the dots between chefs or suppliers. <\/span><\/p>\n

It\u2019s a great example of what makes this city special, talented people backing each other and creating experiences you wouldn\u2019t find anywhere else.<\/span><\/p><\/blockquote>\n

\"\"<\/p>\n

The Menu Partners talks about being more than a wholesaler and acting as a supply partner \u2014 what does that look like in practice for a restaurant?<\/b><\/h3>\n

For us, being a supply partner rather than just a wholesaler really comes down to relationships. It\u2019s about being genuinely invested in our customers\u2019 businesses, not just delivering products to their door.<\/span><\/p>\n

In practice, that means we\u2019re in regular contact with our customers, sharing updates straight from growers, flagging what\u2019s coming into season, and helping them make informed decisions about their menus. Whether it\u2019s highlighting the start of English asparagus, navigating the challenges of the hungry gap, or suggesting alternatives when supply is tight, we\u2019re there to take some of that pressure off their kitchens.<\/span><\/p>\n

Ultimately, we\u2019re trying to move away from the traditional, transactional supply model and towards something more personal.\u00a0<\/span><\/p>\n

\"\"

Pictured: TMP sponsored the best Sussex pub category in the BRAVOS. Winners The Eight Bells in Jevington<\/p><\/div>\n

The idea of delivering everything \u201con one vehicle\u201d is central to your model \u2014 how does that change things for chefs operationally?<\/b><\/h3>\n

The biggest difference it makes for chefs is simplicity. Instead of dealing with multiple Sussex suppliers<\/a>, multiple orders, multiple invoices and multiple delivery windows, everything is consolidated into one streamlined process.<\/span><\/p>\n

From an operational point of view, that\u2019s a huge win. It saves time on admin, reduces the back-and-forth with different suppliers, and gives kitchens more consistency day to day. One order, one invoice, one delivery, and one relationship with a team that understands their business inside out.<\/span><\/p>\n

Consolidating deliveries onto one vehicle reduces food miles and cuts down on congestion around sites, which is something more and more kitchens are conscious of.<\/span><\/p>\n

Ultimately, it\u2019s about removing friction. The less time chefs spend managing suppliers, the more time they can spend focusing on what they do best in the kitchen.<\/span><\/p>\n

\"The<\/p>\n

How important is it for you to work with independent restaurants versus larger groups?<\/b><\/h3>\n

It\u2019s hugely important to us. Independent restaurants<\/a> are a big part of what makes the local hospitality scene so special, particularly in a place like Brighton and the wider Sussex area. They bring creativity, individuality, and a real sense of identity, and we\u2019re proud to work closely with so many of them.<\/span><\/p>\n

Being part of that local community is something we genuinely value. We\u2019re not just supplying these businesses, we\u2019re invested in them. That might be working closely with chefs on menu ideas, helping source something a bit different, or just being on hand to support them in the day-to-day running of their kitchens.<\/span><\/p>\n

\"Jacob<\/p>\n

We also try to give back wherever we can. Whether that\u2019s donating produce to local charities or supporting community initiatives, it\u2019s important to us that we play a positive role in the wider Sussex food scene.<\/span><\/p>\n

Ultimately, we\u2019re a team of local people who are genuinely passionate about hospitality in this area. <\/span><\/p>\n

We know the restaurants, we know the people behind them, and we care about seeing them succeed.<\/span><\/p><\/blockquote>\n

What trends are you seeing in what restaurants are ordering right now \u2014 anything surprising?<\/b><\/h3>\n

One of the more interesting trends we\u2019re seeing at the moment is how kitchens are responding to the \u201chungry gap,\u201d something we recently explored in <\/span>The Main Course<\/span><\/i><\/a>.<\/a> With fewer UK-grown options available at this time of year, chefs are getting more creative with how they build flavour and depth into their dishes.<\/span><\/p>\n

Fermentation has been a big part of that. We\u2019re seeing more kitchens across Sussex using fermented products to add complexity, whether that\u2019s house-made elements or working with specialist producers. It\u2019s a great way to elevate dishes while also making the most of what\u2019s available seasonally.<\/span><\/p>\n

\"\"<\/p>\n

A special mention as well to Savvy Ferments, who are doing some really interesting things in this space. We\u2019re looking forward to sitting down with them soon to learn more about their approach and the range of products they\u2019re developing.<\/span><\/p>\n

Overall, it\u2019s a great example of how the challenges around seasonality can actually drive creativity, and we\u2019re seeing some really exciting results coming out of kitchens locally because of it.<\/span><\/p>\n

What\u2019s one operational challenge in food supply that people outside the industry probably don\u2019t realise?<\/b><\/h3>\n

One of the biggest challenges that often goes unnoticed is just how unpredictable fresh supply can be, particularly when it comes to produce.<\/span><\/p>\n

A lot of what we do is shaped by factors completely outside of anyone\u2019s control, like weather conditions, seasonality, and growing cycles. A few days of unexpected heat, heavy rain, or frost can have a huge impact on availability, quality, and price. From the outside, it might seem like products should always be there and consistent, but the reality is far more fluid.<\/span><\/p>\n

A good, real-time example of that is what we\u2019re currently seeing with cauliflower. A short spell of warmer weather a few weeks ago caused crops to mature too quickly, which meant a lot of the product became blown and unusable. Normally, we\u2019d look to supplement supply from France or Spain, but they\u2019ve experienced similar conditions and are also coming to the end of their seasons. So, in a relatively short space of time, availability tightens across multiple regions at once.<\/span><\/p>\n

That kind of situation creates a constant balancing act. We\u2019re working to maintain quality, keep supply consistent, and manage costs all at the same time, often needing to react very quickly to changes in the market.<\/span><\/p>\n

\"\"<\/p>\n

Looking ahead, what excites you most about the future of The Menu Partners and the role you play in Brighton\u2019s food scene?<\/b><\/h3>\n

What excites me most is the direction we\u2019re heading in and the opportunity to keep building on what we\u2019ve already started.<\/span><\/p>\n

We\u2019ve talked a lot about relationships, collaboration, and supporting the local hospitality scene, and that\u2019s only going to become more important. <\/span><\/p>\n

Brighton is such a creative, fast-moving food city, and being part of that, not just as a supplier but as a genuine partner to kitchens, is something we\u2019re really proud of.<\/span><\/p><\/blockquote>\n

Looking ahead, it\u2019s about continuing to evolve. That means strengthening those relationships, staying even closer to our supply chain, investing in technology that genuinely improves the customer experience, and finding new ways to support and champion the restaurants we work with. Whether that\u2019s through better communication, more tailored service, or giving chefs the tools and information, they need to succeed, we want to keep raising the bar.<\/span><\/p>\n

We see ourselves as trail blazers in that sense, helping to redefine what a food supplier can be for the next generation of hospitality businesses. Moving away from a purely transactional model and towards something more personal, more proactive, and more aligned with the needs of modern kitchens.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

We meet with Jack O\u2019Neill, Head of Operations at The Menu Partners, about supporting Brighton\u2019s hospitality scene through food supply, strong partnerships and helping restaurants deliver consistently high-quality dining experiences.<\/p>\n","protected":false},"author":3,"featured_media":19009,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2526],"tags":[],"class_list":["post-18998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviews"],"acf":[],"yoast_head":"\nSupply Chain Advantage: Streamline your Hospitality Businesses<\/title>\n<meta name=\"description\" content=\"Discover how The Menu Partners\u2019 Jack O\u2019Neill is helping hospitality businesses streamline supply chains and cut inefficiencies.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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