Resources
Restaurant produce ordering guide
Build pars, split cases, standing orders, and seasonal requests that protect food cost.
A good order guide turns produce ordering from a nightly chore into a two-minute check. Here is how we build them with chefs across Broward and Palm Beach — and how to keep yours tight as menus and seasons change.
The method
Three habits of low-waste kitchens
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.
Ordering FAQ
Questions chefs ask about order guides
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.
Want us to build your order guide?
Send your prep list and weekly volume — we will turn it into an online order guide with your pars, staples, and standing orders ready to go.