Deliveries · harvests · the chef’s report
Every delivery, against the chef’s order.
Cut in your own grow room and driven to the kitchen door, or cut on a hotel’s roof and handed to its kitchen at the end of the visit: Ortalio is built to keep what was cut, when, where it went and what was short — and to turn it into a report the chef keeps.
Delivery · Fennel & Ash
Standing weekly order, Friday- Pea shoots8 oz
- Purple radish · CR-144 oz
- Little Gem · short 420 / 24
The chef’s question
“How was this grown, and when was it cut?”
Chefs ask it of everything that comes through the door. The answer is a record kept as the work happens — sown, cut, packed, delivered — not one rebuilt from texts and memory when the chef asks.
Ortalio is built to keep that record for every line on every delivery, for both kinds of grower: the one who delivers from their own farm, and the one who grows on the client’s site.
- Sown on MR-02, your grow roomTuesday, the week before
- Cut on MR-02 6 ozThursday · 6:10 am
- Packed for Fennel & Ash 4 ozThursday · 6:40 am
- Delivered, received by Sami 4 ozFriday · 7:40 am
Start Harvest
The station, the crop, the weight.
Harvest day on your farm: you start a harvest at the station, pick the crop and weigh what you cut. Each line lands in the crate it is packed into, so the delivery is built from what was actually cut — not from what the order book hoped for.
- Cut from which station, which crop, how much and when
- Weights in your market’s units; heads, bunches or punnets where you count them
- What’s short shows before the van leaves, not at the kitchen door
- MR-02Purple radish6 oz
- MR-01Pea shoots16 oz
- NFT-01Genovese basil2 lb
- GH-02Little Gem26 headsof 30 on the order book
On the client’s site
On a hotel’s roof, the harvest is the delivery.
When you run the kitchen garden on the client’s own roof, there is no van: you cut on the garden visit and hand it to the kitchen before you leave. Ortalio is built to record that handover the same way — what was cut from which bed or tower, and when the kitchen received it — so the hotel’s executive chef sees it in the same report.
Garden visit · The Calloway
Rooftop kitchen garden- RB-01 · Genovese basil1.5 lb
- RB-02 · Chervil8 oz
- HT-01 · Basil1 lb
- Received in the kitchenJun 5 · 9:20 am
Log Delivery
Friday’s delivery, line by line, against the standing weekly order.
At the kitchen door you log the delivery against what the kitchen ordered: what went in, how much, against which order or chef request, what was short and how you’ll make it up, who received it — and a photo of the crates where you left them.
- What was delivered, how much, to which kitchen
- Against the standing weekly order or the chef request it answers
- Shorts noted and made up, so the chef hears it from you first
- Who received it, and a photo kept on the delivery
Against the standing weekly order · Tuesdays and Fridays
- Pea shootsOrdered 8 oz8 oz
- Purple radish microgreensChef request CR-14, first deliveryOrdered 4 oz4 oz
- Genovese basilOrdered 1 lb1 lb
- Little Gem lettuceOrdered 24 heads20 heads Short 4
- Nasturtium leavesOrdered 2 punnets2 punnets
Little Gem short by 4 heads: GH-02 wasn’t ready. Noted for the chef; made up on Tuesday’s delivery.
Garden & Harvest Report
A report the chef keeps, sent when you choose.
At the end of the month the record becomes the Garden & Harvest Report: every delivery against the order, each short and how it was made up, the requests you answered and what’s coming next. It leaves in your company’s name as a PDF or a web link — when the chef asks, when you choose, or on a timetable you set. Never by itself.
- For a delivering grower: deliveries, shorts, requests answered, your availability list
- For a grower on the client’s site: garden visits, plantings, readings, harvests by bed and tower
- A summary drafted for you, which you edit before anything is sent
Noor’s inbox
FromYour company
Tonoor@fennelandash.example
Your Garden & Harvest Report for the month
Hi Noor — here’s the month’s report: every delivery, the Little Gem short and how we made it up, and what’s coming next. Rosa
Garden & Harvest Report (PDF)
Open the web link
What Ortalio is built to do
Both kinds of grower, one record of what went to the kitchen.
Start Harvest
Cut from a station, logged with the crop, the weight or count and the time.
Log Delivery
Each line against the standing weekly order or the chef request it answers.
Shorts and make-ups
What was short, why, and the delivery that made it up — before the chef has to ask.
Received, with a photo
Who took the delivery, when, and the crates where you left them.
Your farm or the client’s site
Driven to the kitchen door or handed over at the end of a garden visit — the same record.
The Garden & Harvest Report
The month from the record, in your company’s name, sent when you choose.
What the record is, and isn’t: Ortalio keeps what you cut, packed and delivered, so you can answer the chef. It doesn’t certify food safety or traceability, and it makes no yield forecasts.
The rest of the routine
From the chef’s ask to the invoice.
- Chef requests & crop plansThe request, the crop plan and its successions, the growing stations and their readings.Open
- Growing CalendarSowings, successions, garden visits and delivery days on one calendar.Open
- The Work RecordOne finished job’s steps, photos and note, sent only when you choose.Open
- Urban and rooftop farmsOne harvest day split across several kitchens’ standing weekly orders.Open
Founding access
Deliver to every kitchen from one record.
Claim early access and hear first when Ortalio opens for growers who supply restaurants and hotels.
Launching with a 14-day free trial. No card needed.