Sage does the sourcing. You run the kitchen.
Sage is the agent that runs your local supply. It matches and vets farms, drafts the agreement, and delivers it to your door every week. We handle the trucks, the schedule, and the cold chain. You do two things. Say what you want, and put it on the menu.
Sage runs the loop
You touch two ends. Sage owns the middle.
An agent that owns the whole supply chain.
Sage works the way a great sourcing manager would, without the salary or the slow weeks. It runs in the background and only asks you the two questions that matter.
Knows the local bench
Sage already tracks the farms near you, ranked and vetted.
Writes the deals
It drafts a fixed-price seasonal agreement and holds the terms.
Runs the logistics
It books the route, packs the cold chain, and covers shortfalls.
Hands you the proof
Farm names and miles, ready for the plate and the margin tracker.
You tell Sage what you want.
Name the ingredient. Set the amount. Say which dish it goes on.
That is the whole ask. One line in a form takes about a minute.
You stay the chef. Sage never touches the menu.
The whole request
Ingredient
Amount
40 lb / week
For the dish
Summer salad
Sent to Sage. About a minute of your time.
Sage matches and vets the farm.
Sage ranks nearby farms by distance, reliability, and price.
It checks the grower, confirms the practices, and makes sure they can hit your volume every week.
You see the top match and approve it. One tap.
Sage ranks the bench
Teter Farm
12 miles away
Pinetree Gardens
18 miles away
Hollow Creek
24 miles away
Sage drafts the agreement.
One clear standing agreement at a set price for the season.
No weekly haggling. No surprise line items. It renews each season on its own.
Sage writes it and holds the terms. You just say yes.
Sage drafts the agreement
Drafted and held by Sage. You just say yes.
Sage schedules weekly delivery.
Sage runs the route, books the courier, and packs the cold chain.
It arrives at your door on the same day each week. If a crop fails, a backup farm fills the gap.
You build a menu you can plan around.
Same day, every week
Sage prepares the provenance. You serve it.
Sage hands you the farm name and the miles, ready for the plate.
You put it on the menu and charge a little more for the same dish.
Sage tracks the uplift per cover so you see what each dish earns.
On the menu
Teter Farm heirloom tomatoes
Picked 12 miles away. Cut this week.
Before
$16
After
$19
Across 25 covers a night that is +$0.
From a one-line request to a plate that earns more.
Setup takes about ten minutes. Your first local item runs free for a week, with no commitment. After that Sage just keeps it running.
You ask
Name the ingredient and the dish.
Sage sources
Match, vet, draft, schedule, prove.
You serve
First item free for a week.
Your job is two things.
Say what you want.
Put it on the menu.
Sage does everything in between. The matching, the vetting, the contract, the delivery, the proof.
Set up in 10 minutes First item free for a week Cancel anytime