Egg’s skills and services encompass the entire procurement journey, for both FF&E and OS&E projects; approached in a style that matches each client’s specific requirements. Transparent procurement management, and cost management work seamlessly together, ensuring that each project is delivered to the highest of standards. No two projects are the same, but Egg’s approach is to select, and offer the
appropriate services, and execute them in a personal professional manner. Once this has been agreed, our in-depth technical specification knowledge, married with a robust procurement methodology, and an understanding of the global marketplace translates into minimum risk, and maximum value for money. OS&E Procurement
These projects demand careful budgeting, and
quantification, to ensure the correct numbers of products, at the right standards are ordered. This complexity is further compounded by the popularity of open-kitchens, and the intricate co-ordination between food, and beverage outlets and design. The company is headed up by Wayne Latham, who has been in the procurement industry for 15 years. His vast experience underpins our professional offering. Our creative flair derives from Wayne’s background of working with some of the world’s finest hotels and creative minds. Wayne worked on the first respected contemporary hotel in London, The Metropolitan in 1996 alongside Christina Ong. Since then he has worked on some of the world’s most prestigious hotels including One Aldwych, Dukes in London, Carlisle Bay in Antigua, The Goodwood Park Hotel in West Sussex, England and Le Gray in Beirut. We have forged close relationships with a carefully
selected collection of suppliers, who range from
contemporary mass market to sophisticated luxury. We are able to use our creativity, and market knowledge to suggest alternative suppliers, or work with our clients’ approved list
