Small restaurants and cloud kitchens buy vegetables, oil and dry goods in small quantities, so they pay retail or near-retail prices. Wholesalers and distributors usually want large minimum orders that a 20-seat eatery can't use before the stock spoils.

The owner ends up making daily trips to local markets, guessing prices and losing margin that bigger chains keep. Nothing lets several small kitchens in one area pool their demand and order together.

An owner can join a pooled order in under 3 minutes and see what they'd pay against their usual market price.

Mobile app