Satisfied customers for over 20 years
We always prioritize our customers and have done so for over two decades. Through close collaboration, we have continuously adapted and improved our procurement system to meet the constantly changing demands of the hotel, restaurant, and staff restaurant industries. This has resulted in a wide range of satisfied customers today.
Customers on ordering and order processing
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«We make about 80 percent of our procurement through Buy at Nores. For us, with almost daily, recurring orders, it is the simplest and fastest solution. Having all suppliers in one place makes everyday work both easier and more efficient.»
Svante Forslund
Restaurant Manager at Hotel Riverton
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«I use Millum for ordering and stocktaking, as well as to get new ideas by finding products in the product catalog that I can use in my dishes. Millum helps me find sustainable food more easily.»
Filip Cieslik
Restaurant Manager at Sodexo
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«The ordering routines have been significantly simplified with Millum. Time measurements at Namsos Hospital show 46 minutes saved per week — equal to 5 workdays per year for stock ordering alone.»
Bjørn Sandnesmo
Section Leader at the kitchen at Namsos Hospital
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«With Millum, the kitchen saves time in 3 stages; 1) ordering goods as agreed and 2) post-contractual control and 3) deviation management.»
Bjørn Sandnesmo
Section Leader at the kitchen at Namsos Hospital
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«It’s efficient. Products are easy to search across catalogues and suppliers. The shopping list function, together with stocktaking, keeps everything in one place. This makes Millum an excellent system for large-scale food service.»
Fredrik Røine
Former Head Chef at Sundvolden Hotel
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«With Millum Procurement I get the correct price for all goods every time. That way, I always have full control. I simply want to thank Eurest for choosing such a good tool for us and Millum for developing it.»
Karim Bouhadoun
Head Chef at Eurest in Nydalen
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«I love the shopping list function! It’s simple, helps me a lot in the ordering process, and is definitely my favourite feature in the procurement portal. I also like how it works together with stocktaking, which even has an offline mode.»
Corazon Furuseth
Head Chef at Clarion Collection Hotel Bastion
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«One of the main advantages of Millum is that we save time. All products are quality‑assured, so when colleagues order from our catalogues in Millum, they don’t need to spend time evaluating whether the products are good choices.»
Eirik Bogsnes
Chief Operating Officer, Limited/Select Service at Strawberry
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«We run a chain operation with huge volumes. With Millum across our hotels, we make it easy for employees to do the job correctly, which reduces product costs and time spent, while also providing increased control. This is crucial for us.»
Eirik Bogsnes
Chief Operating Officer, Limited/Select Service at Strawberry
Customers on Menu Bank and sustainable optional modules
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«In Menu Bank, we can enter the number of portions, see allergens, and generate a calculation and shopping list. This makes procurement more accurate and significantly reduces both food waste and costs.»
Stig Drageide
Head Chef at the restaurant Theatercaféen, Hotel Continental
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«Menu Bank automatically calculates what I need to order. Some dishes sell better than others, so I just adjust the quantity in Menu Bank and quickly see how much of each item I need. It saves a lot of time in planning and ordering.»
Karim Bouhadoun
Head Chef at Eurest Nydalen
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«With Millum’s CO2 calculator, we can see the climate footprint of our recipes. It’s important for our staff and, eventually, our customers to understand the difference between a meal with meatballs and a plant‑based meal.»
Marianne Hayes Antonsen
Sustainability Business Developer at Coor
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«With Millum's food waste function, registration and calculation of food waste are seamless, supporting our strong focus on sustainability.»
Marianne Hayes Antonsen
Sustainability Business Developer at Coor
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«With Millum's menu planner, chefs have more time to plate up and make the food look appetizing. They no longer have to worry about what to order and try to keep track of next week's menu.»
Marianne Hayes Antonsen
Sustainability Business Developer at Coor
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«Millum simplifies daily work and helps us make good choices. All products are quality‑assured, so we know we’re making an ethical purchase while also getting insight into climate calculations.»
Eirik Bogsnes
Chief Operating Officer, Limited/Select Service at Strawberry
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«With Millum, we can set up menus and recipes that are fully climate-calculated, including how much CO2 emissions they have, while also being fully cost-calculated so that we can price them correctly.»
Eirik Bogsnes
Chief Operating Officer, Limited/Select Service at Strawberry
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«We serve 30 million cups of coffee a year — 80,000 a day. With Millum, we ensure all our hotels serve organic fair‑trade coffee. Small choices like this make a big impact and support real sustainability.»
Eirik Bogsnes
Chief Operating Officer, Limited/Select Service at Strawberry
Customers on the stocktaking module
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«After adopting the stocktaking module, I scan items directly into the system, sort them as I want, and avoid manual processes. We save time and perform stocktaking three times a year.»
Gunn Anita Stenstad
CEO at Aarnesgruppen
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«Two hours on stocktaking instead of six means four hours of overtime saved or time that can be used for revenue-increasing work, every time someone conducts a stocktaking at one of our 130 units.»
Lars Petter Nilsen
Former Head of Procurement at 4Service
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«We use the portal for both procurement and stocktaking. With around 700 stock lines, there's a lot to register, but the portal makes it easy to retrieve updated stocktaking lists. The old Excel sheets were cumbersome and incomplete.»
Fredrik Røine
Former Head Chef at Sundvolden Hotel
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«Millum is both user-friendly and efficient, and with the stocktaking app, stocktaking becomes easier than ever.»
Anders Pertun
CEO and Co-owner of Hotel Fratelli, franchise, Strawberry Hotels