Trini Vibez, a Caribbean food business serving customers in the United Kingdom, says it is coming off the food-surplus platform Too Good To Go after receiving complaints about portions, food quality and collection experiences.
In an Instagram post published on October 10, 2026, the business explained that it originally joined the platform to help reduce food waste, make its food available at lower prices and prevent surplus meals from being discarded.
However, the business said feedback from customers had prompted it to reconsider the arrangement. According to the post, complaints included concerns about portion sizes, doubles described by some customers as “messy and not edible”, and reports from people who said they arrived to collect food that was not available.
These complaints were presented as customer feedback reported by the business. The Instagram post did not provide independent verification of the individual accounts, details about how frequently the problems occurred or a response from Too Good To Go.
Trini Vibez acknowledged the importance of feedback but emphasised the challenges of operating as a small family business. It said it needed to protect its time, standards and peace of mind while deciding where to concentrate its efforts.
The business also highlighted a distinction between Too Good To Go purchases and orders from its regular menu. The platform is intended for surplus food, meaning the items available can vary, the post explained. As a result, customers should not necessarily expect the same selection or experience as they would when ordering specific dishes directly from the business.
Trini Vibez said it joined the platform with good intentions but had concluded that the arrangement was no longer working for it. The announcement did not specify when its departure would take effect or provide further details about the decision.
For customers who still want to purchase its food, the business directed them to order through its website or visit in person. It framed the decision as a move towards concentrating on its core business rather than as a dispute with the platform, adding that there were no hard feelings.
The announcement highlights a challenge for businesses using surplus-food services: balancing efforts to reduce waste and offer discounted food with customer expectations and the practical demands of daily operations. In this case, Trini Vibez’s stated reasons for leaving are based on the concerns outlined in its own social media announcement; the post does not establish whether other businesses using the platform have experienced similar issues.