Make your menu more profitable.
You run the kitchen. We run the supply. Local ingredients let you raise prices and stand out, but sourcing them is a job most kitchens never have time for. We do the whole thing for you.
You cannot cut your way to better margins.
Independent kitchens keep three to five cents on every dollar. You have already called every supplier and trimmed every cost. There is almost nothing left to cut. The only real way to make more is to charge more for what is already on the plate. Local food is how you do that. Sourcing it yourself means calling farms, chasing trucks, and hoping someone shows up.
That sliver is everything you keep.
Local food lets you charge more.
When a dish comes from a named farm down the road, guests will pay more for it and feel good doing it. Your food cost barely moves. The menu price does. On a business this thin, that gap is almost pure profit.
Dinner
TonightHeirloom tomato salad
Teter Farm
Roasted beets and citrus
Marsh Hollow
Grilled summer squash
Sunfield Acres
Market greens
Blue Oak
Same plates. The story is what people pay for.
What it adds up to.
A handful of local dishes lifts your margin, your check size, and how often guests come back. Here is what that looks like.
0%
more likely to choose a restaurant with locally sourced food
0%
want to know the story behind their food
0%
say ingredient transparency matters to them
+$0/mo
in extra margin we add to a restaurant every month
The math: about 150 covers a week on local dishes at roughly $5 more margin each. 150 x $5 x 4.3 weeks.
Demand figures from National Restaurant Association and FMI consumer surveys. The monthly figure is a conservative model, shown above.
Produce from farms near you.
Real food from farms near you, picked this week and brought to your door. Tomatoes that taste like tomatoes. Greens cut a few days ago. The kind of produce a guest notices on the first bite.
We handle every step for you.
Tell us one ingredient you want on the menu. From there it is on us. We find the farm, sign the deal, deliver it every week, and hand you the proof of where it came from. Here is the whole loop.
Your request
We find and vet the farms.
We already know the growers near you. We rank them by distance, track record, and price, and we check each one before we ever put them in front of you. You see a short list and pick the one you like. No cold calls. No tasting through ten vendors. No guessing who will actually show up.
Teter Farm
Maria Teter, grower
Vetted
Track record
Reliable, week after week.
We deliver it every week.
This is the part every chef dreads, so we own it end to end. We schedule the farm, book the courier, and confirm each drop before it lands. If a crop comes up short one week, a backup farm fills in without you lifting a finger. It simply arrives, on the same rhythm, every week.
Every week, on its own
It just shows up. You never chase anyone.
We do everything but the cooking.
We take the entire job off your plate. You say what you want, and you put it on the menu. Everything in between is ours.
We handle
You handle
You fund the food at cost.
We are not a distributor, so we make nothing on your food. You pay the farm price and nothing more, with no cut of your sales. On top of that is one monthly service fee. It scales with the number of items and your volume, never the farms or your sales, and it drops the longer you commit.
You pay
Service fee
monthly · food at cost
We run it all
You keep
The upside
Every extra dollar stays yours.
What early restaurants tell us.
We are building this with a small group of restaurants in one metro. These are their words, in their roles.
I always wanted more local on the menu. I never had the hours to chase it. Now I do not have to.
Chef-owner
New American
The margin finally made sense in our own numbers. That was the moment.
Owner
Neighborhood bistro
It just shows up every week. That is the whole thing for me.
Executive chef
Italian
Real names go up here as each partner goes live.
Straight answers before you start.
The things every owner asks us before they start. Short version: no markups, no hidden cuts, no lock-in.
Tell CropConnect what you want to serve. Our AI agent finds nearby farms, signs a seasonal supply contract at a price the farm posts up front, and manages the delivery, the quality check, and the payment. You pick the ingredient; we run the sourcing end to end.
Up and running in ten minutes.
No installs. No integrations. No training your staff. You answer a few questions and we start sourcing this week.
Share your menu
Paste a link or upload it. We read it for you.
Pick one ingredient
We show the local farms that fit. You choose.
We take it from here
Sourcing, the contract, delivery, the proof.
Start free.
One local item. One week. Free, with no commitment. The first taste is on us, and the value sells the rest.
Start with one dish.
See your own margin number in two minutes. Then let us source one ingredient for one week, free. If it does not earn its keep, you walk away.