Restaurant Solutions

Where efficiency meets consistency.

Your reputation is built on quality in every serving. We produce your signature recipes in bulk so every location delivers the same taste in every bite — for a fraction of what it costs to make in house.

Schedule a Discovery Session

Cut labor costs and free up your staff.

Taking up your employees' valuable time producing elements of flavor for recipes is almost certainly a burden on your bottom line. We help you achieve economies of scale and save money, time, and space — while your guests' palates stay exactly as satisfied.

Bottling a signature sauce for the kitchen or for the tables is where most restaurant clients start. Some of them end up taking that recipe to the marketplace.

The Math

Where the savings actually come from.

Nobody outsources prep to save on ingredients. The return sits in four places, and it compounds with every location you add.

Prep labor hours

Every gallon of house dressing is paid labor. Hours spent building base recipes are hours not spent on service, and they scale with every location you open.

Consistency across stores

One batch, one formula, one approved profile. The sauce tastes the same in your newest store as it does in your flagship, regardless of who is on prep that morning.

Cooler and dry space

Bulk cases arrive on your existing distributor truck. Ingredient inventory for prep recipes — and the waste that comes with it — leaves your building.

Training burden

New hires no longer need to learn your recipes to execute them. Onboarding gets shorter and the failure mode of a mis-made batch disappears.

What to Offload

The items groups hand us first.

Bulk for back of house, retail-ready for the tables, or both from the same approved formula.

Signature saucesDressings & vinaigrettesMarinadesDips & spreadsCooking bases & stocksGrain & bean blendsSalsasAiolis & tartar sauces

Seamless integration with your distributor

Ben E Keith
Sysco
US Foods
Gordon's Foods
Performance Foods
UNFI
KeHE
RNDC
P10
Before You Inquire

Our minimums, and what we don't run.

We would rather tell you now than three meetings in. If your product falls outside these lines, our process letters, certifications, and equipment cannot cover it — and we will say so on the first call.

400 gal
Minimum first production run
800 gal
Minimum on every run after
No meat
We cannot process meat-containing products

Products we cannot produce or process

Per-SKU minimums also vary with packaging format, since bottles, lids, and closures are ordered in set quantities.

Pickled anything Coleslaws Meats Ice cream Peanuts Steeped teas Fermented products Extended marinating Fresh-cut produce Roasting

Not sure where your product lands? Tell us in the discovery form and we will give you a straight answer.

Restaurant FAQ

Questions operators ask us.

Let us take prep off your line.

Schedule a Discovery Session with our Executive Chef and bring your recipe.

Complete Discovery Form