Turn Surplus
Prep
Into Revenue.

01

List your surplus

Restaurants post available prep — mis-cuts, over-ordered proteins, or day-old mise en place — in under 2 minutes.

02

Match with buyers

Ghost kitchens and meal-prep operators in your city browse available inventory by ingredient, quantity, and pickup window.

03

Same-city exchange

Coordinate pickup or local delivery. No middlemen, no waste, no landfill. Just two kitchens doing good business.

For Restaurants — Sellers

Your prep has
real value.

• ◈

  Recover margin on every shift

  Mis-cuts and over-orders that once went to the bin now generate revenue. Typical kitchen recovers 3–8% of weekly prep costs.

• ◈

  Zero-waste kitchen credentials

  Guests and press notice. Reduce landfill tonnage and tell a sustainability story backed by real numbers.

• ◈

  Vetted local buyers, no cold calls

  Garde vets every buyer. You post; qualified ghost kitchen operators come to you. Same-city, same-night coordination.

For Ghost Kitchens — Buyers

Premium protein
at prep prices.

• ◈

  Source from Michelin-caliber kitchens

  Buy excess inventory from restaurants you'd actually eat at. Hand-trimmed proteins, chef-selected produce — ingredients your customers taste.

• ◈

  Cut COGS without cutting corners

  Same-day surplus pricing is 40–70% below wholesale. Pass the savings to customers or expand your margin.

• ◈

  Hyperlocal, just-in-time supply

  Browse tonight's available inventory from kitchens within 10 miles. No minimum orders, no freight fees, no supply-chain delays.