The standing-order rhythm of restaurant supply, codified.

Per-customer catalogs, route-day cutoffs, repeat orders, and a B2B storefront so chefs can self-serve at midnight.

Challenges we hear about

The pain points that drove us to build for foodservice.

These are the realities that came up on every conversation with foodservice distributors. APFoods was built to make them go away.

Standing orders forgotten

Tuesday's route is supposed to include the same six items for Pho 24, but a tired order-taker missed one. The chef calls Wednesday morning, angry.

Inconsistent customer pricing

Rep-A quotes $24, Rep-B quotes $26 — for the same SKU, same customer, same week. Margin walks out the door.

Order-takers drowning

Every restaurant calls between 3pm and 4pm. Your six order-takers can't pick up. Customers go to a competitor.

What's purpose-built for you

Six modules tuned for foodservice.

Not just generic ERP — every screen and workflow shaped by the way foodservice operations actually run.

Standing orders by route day

Recurring orders auto-generate by customer route day. Pho 24's Tuesday list shows up on every Tuesday route, automatically.

Per-customer catalog & pricing

Each restaurant logs in to see only what they're approved to buy at their negotiated price. No catalog surprises.

4pm cutoff workflows

Hard cutoff at 4pm; orders after that ship the next route day. Customers know where they stand.

B2B storefront on your domain

shop.yourdistro.com lets chefs place orders themselves at 11pm — and the order lands in your ERP as a real SO.

Credit-limit enforcement

AR + confirmed-unbilled exposure checked before every order. The slow-pay restaurant can't blow past their limit.

Driver delivery proof

Photo of every drop, signature on every invoice. Disputes resolved before they happen.

Estimated savings

What modern software typically saves.

The math behind the pitch.

These are estimates from industry benchmarks and what comparable distributors typically save by moving to a modern platform — not promises, not customer testimonials. Your numbers will vary based on current spend, fleet size, and order volume.

Run the numbers on your own operation by talking to our team — we'll model your specific situation in 15 minutes.

Run the math on your operation

Estimated annual savings — typical 25-truck foodservice distributor

Order-entry time saved$148,800

Margin protection on standardized pricing (0.4%)$80,000

Reduced credit-memo write-offs (delivery proof)$36,000

Total estimated annual savings$264,800

If any of these sound like you…

APFoods was built for these use cases.

Pho 24 has a standing weekly order — I want it auto-built every Monday for Tuesday's route.

I want to pull a per-customer catalog so a buyer sees only what they're approved to order.

A restaurant needs to be put on credit hold automatically when they hit their limit.

I want a buyer to be able to place a same-day order from their phone after hours.

Different operation? See another distributor type.

Produce Foodservice Specialty / ethnic Frozen / cold-chain Cash-and-carry Importer / broker

See APFoods on your data.

30 minutes, your customers, your route days. Real walkthrough — no slideware, no script.

Book a demo