Foodservice & bulk
For kitchens that
go through it
Pizzerias, cafés, burger joints, caterers and hotel kitchens across New Zealand run Sweet Sting on the pass. If you are using more than a few bottles a week, do not buy it at retail — talk to us.
How it works
Two routes in,
both of them short
Already on Upstock? Search for Sweet Sting and order in the same app as your other suppliers. Live pricing, live stock, and it lands straight in our system — which is why we can dispatch from Auckland within three working days.
Not on Upstock, or want bulk formats? Send us a message with what you are cooking and roughly how much you get through. We will come back with pricing, format options and a sample if it is useful. Minimum order is 12 units, mix and match across the range.
Prefer email? trade@sweetsting.co.nz
What kitchens do with it
- Pizza
- The one everybody starts with. Straight across a hot pepperoni pizza as it leaves the oven, and suddenly it is the menu item people photograph.
- Fried chicken
- Wings, tenders, a sandwich. It sticks to the crust rather than sliding off it, which is the whole point.
- Cheese boards
- Over a baked camembert or a blue. Zero prep, and it makes a $12 board look like a $22 board.
- Cocktails
- A bar spoon in a whiskey sour or a margarita. Sweetness and heat in one ingredient instead of two.
The boring but important bits
- Three ingredients: honey, chilli, apple cider vinegar. No added sugar, no preservatives, no thickeners.
- Made and packed in Auckland to New Zealand food safety requirements.
- Ambient storage — no fridge space required, which your kitchen will thank you for.
- Specification sheets and allergen information available on request.