A three-year supply proposal from Fieldhouse Provisions for Larder & Flame Hospitality. Produce, protein, dairy and dry goods for every kitchen in six cities, on the dock before seven.
What you told us, served back to you
Three things came up in every conversation with your team. We wrote them down the way you said them.
“The truck's due at 6:40. It showed up at 9:15, after we'd 86'd the special.”
Chef de cuisine, Kansas City“Same tomato order. Perfect in Chicago, mealy in St. Louis.”
Marisol, Culinary Director“Eleven suppliers means eleven invoices and nobody to call.”
Dev, VP OperationsThe season, plated
Pick a season and one of your cities. The plate builds itself from what our growers are picking that month for that kitchen. Tap any ingredient to see the farm, the distance and the day it reaches your dock.
Culinary Director, 22 kitchens
“Will my chefs love cooking with it?”
Every Monday your chefs get a farm sheet from our culinary team, one page per city, with what's peaking, what's ending and what's two weeks out. They order off it by Wednesday noon, and what they order is what that farm picked for them.
Anything that isn't right gets refused at the dock, credited the same day and replaced on the next truck. Twice a year each chef de cuisine spends a day on a farm with us, so the people cooking your ingredients have met the people growing them.
Before seven
Tuesday morning in Chicago, from our Bridgeport hub to your six kitchens. Press play, or drag the clock and stop anywhere. Every time below is a drop inside the window your kitchen managers set.
VP Operations
“Will the truck be at the back door before prep starts, in all six cities?”
Yes, between 5:00 and 7:00 a.m., six days a week, and Sundays if you keep that line on the bill. Each kitchen sets its own window and our drivers carry a key or lockbox code, so nobody has to be there to sign.
If a drop arrives after 7:00, two percent of that invoice comes off automatically. Fill rate is guaranteed at 98 percent, and a shortfall is credited the same morning with a runner sent where we can. Every city gets one invoice a week, and all six roll into one monthly statement.
The bill, itemized
One exact number for a year of supply. Every line below can come off on its own, and when it does the bill tells you what changes in the kitchen. The base service stays the same in every version.
Annual price at your current volume, all 22 kitchens
Set by what you carry with us, applied to every category
How long every line price stays fixed
Paid back as a credit on the next statement
Extras on top of the base, each one optional
If it were our table, we'd keep all four categories, the one-year lock and the quarterly rebate. The two-year lock costs another 1.1 percent for protection you only need if beef spikes, and the full-exclusivity rebate would take away the carve-out your chefs use for foragers and the bakers they love.
Chief Financial Officer
“What does it cost, what's locked, and what comes back to us?”
The bill above is the whole cost, with nothing added at the dock. Fuel, cold-chain and delivery are inside the line prices. Inside the lock no line price can move, and after it prices follow a published food index, capped at four percent a year with thirty days' notice.
The rebate is paid quarterly as a credit against the next statement, so it shows up in your food cost the month it's earned. Payment terms are net 30 from the monthly statement.
Changing kitchens
Thirteen weeks, two cities at a time, with your current suppliers still delivering through every handover. If one week goes wrong, it touches nine kitchens at most.
Weeks one and two
Chefs from every city taste with our culinary team in Chicago and Denver and rebuild their par sheets with us.
Nine kitchens switch
First drops go out with your current houses still delivering for two weeks, at our cost.
Seven kitchens switch
Same overlap. Minneapolis runs through our cross-dock in Eagan.
Six kitchens switch
The 9:15 truck becomes a 6:20 drop. Denver's farms move to the Western Slope list.
All 22 kitchens
Old accounts closed out. The first combined monthly statement goes to Renata.
Two weeks of your current suppliers in every city while we ramp, paid by Fieldhouse up to this amount.
Our culinary team rebuilds every kitchen's par sheet and order guide. Your chefs only approve them.
The ordering app, the farm sheet and dock refusals, taught on site to each sous chef.
Two months running under 97 percent on time and you can leave with 90 days' notice.
Each square is a month
Head of Purchasing
“What does it take to switch, and how do we get out if it goes wrong?”
Switching costs you a tasting day and some approvals. We pay for the overlap, rebuild the paperwork and train the teams. Your current suppliers keep delivering until each city has run clean for two weeks.
Getting out is written plainly. Miss 97 percent on time for two months in a row, or 98 percent fill for three, and you can end the agreement on 90 days' notice with no fee. Without cause, either side can leave at the end of year two with six months' notice.
The terms, in plain words
The agreement your counsel will read says these things. Here they are without the clause numbers.
Three things we haven't settled, and who can settle them
Owen and Renata. The bill above assumes a full year either way, and a buyout would add about $41,000 to year one.
Dev and the building's landlord. Without it, those two kitchens get a 6:15 to 6:45 window, still before seven.
Marisol. We've priced the quarterly rebate on five percent. If the chefs need more room, only the rebate level changes.
Your next step
Accept this menu and we'll send the agreement for signature within one business day, then book the Chicago tasting for the week of November 16. Questions first is fine too. Reply and Hannah, your account lead, answers the same day.