About us

A family foodservice wholesaler from Kraków

Foodsan is a family business with over 15 years in foodservice supply. We started with a handful of kebab shops in Kraków — today we are one of the leading food wholesalers in the city and deliver to 101 towns across southern Poland.

15+years in foodservice
525items in regular stock
101towns on our routes
6delivery days a week
Slicing doner off the spit in a place supplied by Foodsan

How we do it

One delivery instead of four
One delivery instead of fourMeat, sauces, french fries, bread, packaging and cleaning supplies travel together, on one invoice. Fewer vans at your door and one payment date.
Our own vans, fixed days
Our own vans, fixed daysWe do not hand deliveries to couriers. We serve Kraków six days a week and the rest of the region on fixed route days — you know in advance when to order.
Advice, not order-taking from a list
Advice, not order-taking from a listYour rep matches pack sizes and brands to your machine, your daily turnover and the kind of place you run. New items we try first in a small batch.

We are not an online shop

And we do not pretend to be one. Prices in foodservice depend on how much and how often you take, how far the van drives and what else goes on the same invoice. That is why a rep sets them, not a price list on a website. This site shows what we actually hold in the warehouse — 525 items in 18 categories, with brands and pack sizes.

We buy in volume from producers and importers, and part of the range comes straight from Turkey. That is why a place ordering from us pays wholesale prices rather than a middleman’s — and gets one delivery instead of four.

One exception: we have a company account on Allegro. Wholesale quotes and the full range still go through a rep.

You deal with a person, not a basket

Every region has its own rep with a direct number. They know your route, they know what you take every week, and they will call before you run out of meat on a Friday night. No call centre, no ticket system.

We know the kitchens we supply. We know how much meat comes off the spit at what turnover, which sauce holds up in the heat and which box does not soak through under garlic sauce — because we hear it from the places we drive to six days a week.

Meet the area reps