Sysco investing $100m in new UK depot

The new 475,000 square foot site in Hemel Hempstead will be adapted over the next 18 months to offer a “next generation service​” to a wide range of foodservice businesses.

Sysco’s new depot will benefit from the complete suite of technology and proprietary software currently in use across its wholesale distribution operations in the US, while also adding significant additional capacity to the firm’s existing network in London and the South East.

The introduction of the depot will allow Sysco to store a more comprehensive range of fresh, frozen and ambient products locally, enabling the wholesaler to ensure a fast response to customer demand.

The site was formerly an Amazon warehouse and will be converted to ensure it is suitable for foodservice operations, which will include the introduction of frozen and chilled areas.

“The new Sysco London depot is a next generation site, unlike anything we’ve seen before​,” commented Paul Nieduszynski, CEO of Sysco GB.

“As the largest Sysco site in Europe, it will offer a more comprehensive service to independent customers in London and the surrounding areas. It takes foodservice wholesale in Britain to an entirely new level.”​

Nieduszynski was also keen to highlight the suite of technology that it would be bringing to the UK via the new depot.

He continued: “The size of the depot will also allow us to be more responsive to customer demand by holding a full range of products on the edge of Greater London. The combination of scale, cutting-edge technology, range and service will set a new standard for foodservice wholesale in the UK.”​

Sysco project that the depot will be fully operational at the beginning of 2026 and will contribute to the creation of 850 jobs over the next 10 years.

In the UK, Sysco owns brands in including Brakes, KFF and Medina Foodservice, Fresh Direct and Country Choice. The firm also employees 8,000 people across the country and serves more than 20,000 customers from 30 distribution centres.

In other news, read analysis of why plant-based meat alternative prices remain so high​​ from food scientist, chef and author Anthony Warner.