Commissary
Open the next store without starting over.
Garde runs the books for your central kitchen: what you make, what goes to each store, and recipe costs that update when prices move. Every store's P&L shows exactly what it received.
Garde · Transfers
Today's deliveries to three stores, priced at cost.
Garde · Recipes
Recipe costs updated after this week's invoices.
Garde · Production
Your callTomorrow's prep list built from store orders.
Garde at work
One kitchen. Every store, right.
Stores order from the central kitchen. Garde builds the production list, prices every transfer at cost, and books it to the right store. You approve the run.
- 01 · Garde readsWed 9:10 PM
Tomorrow's orders from four stores
- 02 · Garde draftsWed 9:11 PM
The production list and prep sheets for the central kitchen
- 03 · Garde reconcilesWed 9:11 PM
Each transfer priced at cost and booked to that store's P&L
- 04 · You decideWaiting
Approve tomorrow's production run
AI drafts. You decide. Nothing moves until you approve it.
The screens
Recipe costs that keep up.
Every recipe's cost, menu price and food cost against your goal. When an ingredient price moves, the recipe cost moves with it.
Approve orders with every line in front of you.
Line items, stock on hand, par and order history in one place. Approve and send, or decline.
What's included
A central kitchen, fully accounted for.
01
Production runs
Plan runs from store orders, log what you actually made, and see yield and batch cost on every run.
02
Transfers at cost
Every transfer out of the commissary is priced at production cost, so each store's P&L reflects what it received. No spreadsheet in the middle.
03
Recipe costing
Build a recipe once. Garde keeps its cost current as vendor prices change, with yield and waste counted in.
04
Across every store
Commissary output against demand, food cost per store after transfers, and a commissary P&L every month.
From a Garde kitchen · New York City
New stores without starting from scratch
“Now I'm more confident my number is actually accurate, and I don't need to be at my building to see what's going on.”
David Chi, supply chain manager at TeaPulse
See all customer storiesQuestions
What owners ask about Commissary.
Store two,
set up like store one.
Garde keeps the kitchen, the transfers and every store's books in line. You decide where to open next.
See if Garde is a fitGarde exists to create abundance, passion, and joy for restaurants, the backbone of our society.
