Start with prep staples and weekly usage
Most restaurant produce programs work best when the kitchen starts with high-use prep staples: romaine, spring mix, tomatoes, herbs, citrus, onions, potatoes, roots, berries, and bar fruit. We can turn that list into a weekly order guide that matches prep volume and receiving windows.
From there, chefs can add seasonal specials, event items, specialty mushrooms, microgreens, edible flowers, organics, tropical fruit, and other items as menus change. Split cases and by-the-pound options help control waste while keeping enough product on hand for busy services.
Use standing orders without losing flexibility
Set a baseline
Build weekly pars for staple items that rarely change.
Add specials
Layer in seasonal and event items without rebuilding the entire order.
Review waste
Use split cases and by-the-pound items when volume is uncertain.
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Use your prep list to build a cleaner produce system
A strong produce order guide starts with the items your team touches every day. List the greens, tomatoes, herbs, citrus, roots, berries, onions, potatoes, and prep vegetables that show up on multiple menu items. Then separate the items that change weekly, such as seasonal fruit, microgreens, edible flowers, specialty mushrooms, and chef specials.
We can help turn that list into an order guide that supports daily service without locking the kitchen into wasteful quantities. The result is a produce workflow that is easier for chefs, owners, and prep teams to manage.
Before contacting sales, gather your common units, backup substitutions, delivery window, and any produce quality notes your team cares about. That information helps Garden Fresh build a cleaner first order guide and reduce back-and-forth during account setup.
Common questions
How should a restaurant start a produce order guide?
Start with staple prep items, weekly usage, delivery window, and any recurring specials. We can turn that list into an online order guide.
When should restaurants use split cases?
Split cases help when volume is uncertain, when testing specials, or when a full case would create unnecessary waste.
Can standing orders be changed?
Yes. Standing orders can be adjusted as menus, reservations, weather, and seasonal demand change.
Can chefs request seasonal produce?
Yes. Chefs can request seasonal items, specialty produce, organics, microgreens, edible flowers, and tropical fruit when available.
Let us turn your prep list into a cleaner produce order.
Send us the items your kitchen uses every week, the specials that change, and your ideal delivery window. We will help set standing pars and ordering habits that fit service.