Interview: Savona Foodservice

Savona Foodservice

Mike Morgan is the managing director of Savona Foodservice

What have you learnt from the past twelve months from the perspective of running a wholesale operation?
Honesty (with our team) is the best policy – we shared everything and hid nothing.  Frustratingly, I have also come to realise that the press and public (in the main) have no idea what our industry is or does, and that we have been left exposed by central government with no real desire to understand our plight – we’re on our own!

How has your business changed since the pandemic hit?
Significantly – we have a whole suite of new systems (that was already planned pre-Covid) and we are quite clear about our target market in the future.  These changes will enable a quantum leap in our service offering and we are much more streamlined by removing non-value-adding processes.  We’ve never been so efficient.

Read more: Savona Foodservice has ambitious growth plans

As we hopefully head into a post-Covid world, what advice/tips can you offer from what you’ve experienced?
Make sure you are ready for the future.  If you are judging the performance of your business on what you used to do, then I suggest you turn 180 degrees and look forward.  The ability to react quickly is key and our customers’ expectations will only increase with time, particularly as they compare wholesalers to retail.


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Paul Hill is the Editor of Better Wholesaling. He can be found on Twitter at @BW_PaulHill, or contacted via and 07960935659.


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