We watch published food hygiene data for your patch. When a business opens, or a rating falls, we post your letter — on your letterhead, under your name.
One contractor per area, per trade. Nobody else gets the same names.
See what your area actually producesIt appears on the register awaiting its first inspection, before it has a rating and before it has picked its suppliers. This is the biggest single source of volume, and it is the one that matters most to fit-out, refrigeration and service contracts.
A re-inspection publishes a lower score than the one before it. Rare and valuable: nationally this runs at a few per council per year, which is exactly why an exclusive territory is worth holding.
The hygiene and structural sub-scores move independently of the headline rating, so a premises can hold a 4 or a 5 while its cleanliness score slides. Anyone filtering on "rating of 0 to 2" never sees these. We do.
Rated 3 or below and not re-inspected in eighteen months. They know a visit is coming. This is the trigger that gives a quiet rural district something to sell.
The register itself has no email addresses or phone numbers. The Food Standards Agency doesn't publish them. Where we can find one on a business's own public website, and only once we've confirmed it's lawful to use it, we show it to you alongside the letter trigger — flagged, not guessed, and never sourced from a bought list or a third-party contact database. Until that check clears, the lead is postal-only and we say so on the page rather than showing you a number we can't confirm you may use.
That is not a limitation we work around. A letter on your letterhead, on the manager's desk the week the inspector's report lands, outperforms a cold email into an info@ address that was never read.
In development: whether each business is a registered company or a sole trader, from the Companies House register. That decides whether anyone may lawfully email or call it at all — the rules are different for the two, and most food businesses are the second. Until that is built and checked, everything here is postal. We will not guess it.
Every territory page shows the measured trailing-twelve-month count for the actual councils in it, split by trigger and by trade — not a range, not "up to", and not the same figure for every trade.
A pest controller and a shopfitter are shown different numbers for the same area, because they buy different triggers and can sell to different premises.
A premises inspected twice in the window shows only its latest date, and a business that has since closed is not counted at all. If we are wrong, we are wrong in your favour.
| Step | What you do | What happens |
|---|---|---|
| 1. Territory | Pick an area and your trade | If nobody holds it, it is yours. If somebody does, you join the waitlist and we tell you when it frees up. |
| 2. Letter | Write your letter once | Your letterhead, your offer, your call to action. We review it once with you, then it runs. |
| 3. Trigger | Nothing | We check the published register every day and compare it with yesterday's. |
| 4. Post | Nothing | Your letter is printed and posted within one working day of the change appearing in the published data. |
One working day from the change appearing in the published data — which is the only clock anybody in this market can honestly quote. Councils upload to the Food Standards Agency on their own schedule, and in a single national capture we have measured extract dates spread across six days. So the inspection itself may be a week or two old by the time anyone can see it.
Nobody working from this data is faster than that, and anyone promising "within 24 hours of the inspection" is describing something the source does not support.
One subscription per area, per trade, enforced in the database rather than by us remembering. A pest controller and an extraction engineer can both hold the same area — they are not competing. Two pest controllers cannot.
If a territory lapses, everyone on its waitlist is emailed that it's available. A release is not a scramble.