Raw ingredients lose weight to cleaning, peeling and trimming. Buy 1kg and you do not cook 1kg. We do the preparation and send you the usable weight, so what you pay for is what reaches the pan.
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Yield loss is invisible on the invoice and expensive on the plate. It is the gap between what you bought and what you served.
1kg
on the invoice
1kg
usable, in your hand
Cost each dish against the product that reaches the pan, not the raw weight on the invoice. Portions arrive prepped and consistent, so the same dish costs the same on a Tuesday as it does on a Saturday.
No cleaning, no peeling, no trimming. That work happens in our kitchen before it reaches yours.
Prepped portions cook and plate quicker. Your team spends service cooking and serving instead of catching up on prep.
Less prep means fewer hands on prep. That is real payroll, and a quieter room to work in.
Less waste+better COGS control+less prep time=better profit
Better cost control protects your margin without touching your quality.
The final taste stays in your hands. You cook your recipe, to your standard, the way your regulars expect it. We do the preparation so your kitchen runs easier, your costs hold steady, and your team has more time for the people in the dining room.
Approved restaurants and shops get their own prices, not the retail list. Sign in and the whole range reprices to your account.
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Send your menu and rough volumes. We come back with what we can prep and what it costs.
No prices are shown until we have spoken. We quote against your actual menu and volumes.