Every category, one catalog
Fresh produce, dairy, protein and dry goods, plus the equipment, smallwares and front-of-house supplies that run your kitchen, all on one order.
ProduceDairyProteinDry goodsSmallwaresFront of house
Sourced from 420 vetted producers
Everything your kitchen needs, delivered on time
Fresh food, kitchen equipment and front-of-house supplies from one supplier, delivered on schedule and tracked every mile to your door.
0restaurants and kitchens served
0products in one catalog
0of orders filled complete
RESPONSIBLE SOURCING
Great food starts with great producers
We know the farms, dairies and fisheries behind everything we deliver. Every producer is visited, audited and held to the same standards for freshness, animal welfare and care for the land.
Vetted before they join
Every producer is audited on site before we buy from them, and again every year.
Traceable to the field
Scan any case to see the farm, the harvest date and every step on its way to your kitchen.
Local and seasonal first
We buy from nearby producers whenever we can, so food arrives fresher and travels less.
Fair, long-term partnerships
Fair prices on steady contracts, so the people who grow your food can plan ahead.
Lot HH-2291
Traced to the fieldRoma tomatoes
Harvested at Green Valley FarmTuesday, 05:30
Washed, sorted and chilledTuesday, 08:10 · 3.1 °C
Received at our depotTuesday, 11:45 · 2.8 °C
Delivered to your kitchenWednesday, 06:10
Audited 2026Fair laborLow-pesticide
One supplier for the whole kitchen
Stop calling five vendors before the lunch rush. Order, track and reconcile everything in one place.
Cold chain you can prove
Every truck and cooler is monitored, with temperature records you can hand to an inspector.
Temperature logsAlertsAudit-ready
Less waste, lower cost
Par levels and smart suggestions help you order what you will actually use, and know what every plate costs.
Par levelsPlate costing
EXCLUSIVE BRANDS
Brands you will only find with us
Equipment and supplies designed with working kitchens in mind, built to last and priced to help operators get the job done right for less.
HEARTHWARE
Restaurant appliances, smallwares, accessories and supplies
Hearthware helps operators, chefs and support staff get the job done right for less.
Standard & Table
Customized front-of-house supplies
From staff apparel to menu covers and more, Standard & Table takes each restaurant's image seriously.
Everything a kitchen needs, in one place
From tonight's order to the end-of-month invoice, each step in view and under control
Route 14 · Truck 207On the way
Next stop in12 min
Stops left3
Window6:00 to 8:00
Loaded and sealed at the depot05:12
Delivered, Harbor Grill06:48
Arriving, Maple Street Bistro07:10
Truck 207 · ReeferWithin range
3.1°C
Safe range1 to 4 °C
Humidity58%
Door opens2
Par levels
2 items lowRoma tomatoes18 of 24 cases
Whole milk6 of 12 cases
Chicken thighs22 of 20 cases
Fryer oil2 of 6 jugs
Add 2 items to order
Invoice INV-10482
Matched$3,284.60
Delivery signedMaple St., 07:14
Order matched to invoice86 of 86 lines
Credit for 2 short cases−$61.40
Payment scheduledNet 14
Average plate cost, this month
$4.82−6% vs. last month
Fish tacos$5.31
Chicken thigh plate$4.82
Harvest bowl$3.74
Margherita pizza$2.96
Switching fryer oil brands would save about $212 a month.
Order in seconds
Reorder your usual in one tap, or build tonight's order from everything you have bought before.
One-tap reorder
Your weekly order, ready to confirm in a few seconds
Smart suggestions
Items you are running low on, based on your usage and the season
Cutoff reminders
A nudge before the order window closes, never after
Know where your delivery is
See the truck, the next stop and your arrival window, so the dock is ready when it pulls in.
Live route and stops
Follow the truck as it works through its route
Tight delivery windows
Two-hour windows, with a message when anything slips
Digital proof of delivery
Signed, timestamped and stored with the order
Cold chain you can prove
Sensors on every truck and cooler stream temperature and flag anything out of range right away.
Continuous temperature logs
A full record for inspectors and insurers, with no manual checks
Excursion alerts
A message the moment a load leaves its safe range
Audit-ready records
Export the log for any shipment in one click
Stay stocked, waste less
Set par levels for the items you use every day, and see at a glance what needs ordering.
Par levels by item
Know what is low before the lunch rush finds out
Order from the list
Add everything below par to your cart in one step
Less spoilage
Order what you will use, and cut what ends up in the bin
Invoices that match
Every invoice is matched to what was ordered and what was delivered, so short cases are credited automatically.
Three-way matching
Order, delivery and invoice checked against each other
Credits applied for you
Short or damaged cases are credited without a phone call
Flexible payment terms
Net terms and scheduled payments that fit your cash flow
Menu cost insights
Connect your purchases to your menu and see what each plate costs as prices move.
Plate costing
Cost per portion, updated whenever an ingredient price changes
Price alerts
Know when a key ingredient jumps before it hits your margin
Smart swaps
Suggested alternatives that keep the dish and cut the cost
WHO WE SERVE
Built for every kind of kitchen
From a single-location bistro to a campus dining program, the same standards apply.
Independent restaurants
Menus change weekly, so do your orders. We keep up.
Chain restaurants
The same specs and the same quality at every location.
Hospitality
Banquets, room service and bars, all from one order.
Healthcare
Safe, traceable food for patients, families and staff.
C-stores
Fresh grab-and-go that actually sells out.
Supermarkets
Deli, bakery and prepared foods, delivered on schedule.
Education
Campus dining that runs on time, every term.
Kitchens run on us
Chefs and buyers at more than 1,800 restaurants order, receive and reconcile here
I used to spend my Sunday on the phone with three vendors. Now I reorder my usual in a tap and the truck shows up inside the window.
The temperature logs saved us during our last inspection, and short cases are credited without anyone having to call.