A grower kneels in a restaurant’s courtyard kitchen garden, cutting chervil into a wooden crate beside beds of nasturtium and lettuce, the kitchen’s back door open behind him.

For growers who grow for restaurants

The chef asks on Monday. Friday is yours to fill.

Whether you keep a restaurant’s kitchen garden or supply it from your own farm, Ortalio is built to hold the chef’s requests, the crop plan that answers them and the delivery that shows it, on one record.

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See Monday to Friday

Client · restaurant

Fennel & Ash
Friday delivery
Chef
Noor Haddad, Head Chef
Order
Standing weekly order
Delivery days
Tuesday and Friday
Open request
CR-16, for Friday
Supplied from
Your farm
Illustration · invented client · sample data

What a restaurant asks of you

Four things a restaurant kitchen puts on its grower.

  1. The menu moves every week.

    A dish comes on, another comes off, and the chef wants something you didn’t plant last month. What counts is how fast a request becomes a sowing.

    On the recordEach chef request (what, by when, how much) tied to the line of the crop plan that answers it.

  2. Monday’s ask is for Friday.

    Chefs order early in the week for the weekend’s service, often with a second round mid-week. On Monday you need to know what is ready by Friday and what has to go in now for the week after.

    On the recordWhat is ready, station by station, and what is sown for next week.

  3. A garden at the restaurant, or a farm that supplies it.

    Some growers keep the beds outside the kitchen door; some grow on their own farm and deliver. Many do both. It is the same routine on a different site.

    On the recordThe restaurant’s garden and your own farm, each a site with its own growing stations.

  4. A short is better said than found.

    When a crop isn’t ready, the chef should hear it from you before the crate is opened, along with how you’ll make it up.

    On the recordEvery delivery against the order: what went, what was short and how it was made up.

Monday for Friday

One request, from the chef’s message to Friday’s crate.

Scroll through Fennel & Ash’s week: the request on Monday, what’s ready, what goes in for next week, Thursday’s cut and Friday’s delivery, with the extras on the same crate.

Fennel & Ash · this week

Chef request CR-16 to Friday’s delivery
OpenDelivered

Monday · chef request CR-16

“Chervil and two more punnets of nasturtium leaves for Friday’s tasting menu, please.” Noor Haddad, Head Chef

  • Chervil4 oz
  • Nasturtium leaves2 punnets

Monday · ready by Friday?

  • Chervil · GH-03Ready
  • Nasturtium leaves · GH-04Ready

Tuesday · sown for next week

  • Purple radish · MR-02The next succession for CR-14

Thursday · cut for Friday

  • Pea shoots8 oz
  • Purple radish4 oz
  • Genovese basil1 lb
  • Little Gem lettuce20 of 24 heads

Friday, 7:40 am · received by Sami, sous chef

  • Standing weekly order
  • CR-16 extras on the same crate
  • Little Gem short by 4Made up Tuesday
Illustration · invented client · sample data · your timings
A chef’s hands lift a Little Gem lettuce from a wooden crate on a stainless steel bench, beside pea shoots, a box of purple radish microgreens and chervil wrapped in brown paper.

Built to

What Ortalio is built to do for a restaurant’s grower.

  • Log a chef request from a message or a call, with what, by when and how much.
  • Turn it into a line on the crop plan: a sowing, a succession or a cut from what’s already growing.
  • Keep the restaurant’s garden and your own farm as sites, each with its beds, trays and towers.
  • Log each delivery against the standing weekly order, with any short and how it was made up.
  • Send the chef a Garden & Harvest Report when you choose — an emailed PDF or a link.

Farm-to-table menus put the grower’s work on the plate. Ortalio keeps the plain record behind it (what was sown, cut and delivered) and you decide what the chef sees.

Where the work sits

From the bed to the chef’s inbox.

For a restaurant, the week’s work moves through the same few places. Ortalio is built to keep each of them on one record.

  1. The beds by the kitchen door
  2. Your greenhouse and grow room
  3. The packing table
  4. The kitchen’s back door
  5. The pass
  6. The chef’s inbox

Keep exploring

The rest of the routine.

Ortalio keeps the record of what you planned, read, cut and delivered. It does not certify food safety, trace produce for a regulator or forecast yields: the record is yours, and the kitchen reads what you choose to send.

Founding access

Grow to the chef’s week, not your memory of it.

Claim early access and hear first when Ortalio opens for growers who supply restaurants.

Launching with a 14-day free trial. No card needed.

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Restaurant Kitchen Gardens & Produce Supply | Ortalio