Restaurant Rice Supplier — Consistency Your Line Can Cook Blind
~10 servings
Per pound of dry rice
250 servings
Per 25 lb sack
600 lb/wk
Typical high-volume account
1–2 days
Reorder to delivery
Rice is the cheapest line on your menu and the fastest to betray you
A four-ounce cooked portion of rice costs pennies. But when a new lot cooks differently — more water, softer grain, more breakage — your line adjusts on the fly, portions drift, and a rice bowl that was consistent last month is not. Nobody writes a bad review about rice. They write it about the dish.
We keep that from happening by holding the same origin and the same grade rather than buying whatever the spot market offers. Same grain length, same broken percentage, same cook ratio, sack after sack. Your prep sheet stops needing footnotes.
Sizing your order to your usage
Order to your weekly burn rate, not to your dry-storage anxiety. Four common bands:
Frequently Asked Question
How much rice does a restaurant need per week?
A single-unit casual restaurant serving rice with a third of its dishes typically runs 100–300 lb per week. High-volume Asian and Latin kitchens can exceed 600 lb.
Which sack size should a restaurant order?
50 lb sacks give the best cost per pound; 25 lb sacks are easier to handle and store if your dry room is tight or your staff moves stock alone.
Can we get a sample before switching suppliers?
Yes. We send a sample sack from current stock so you can cook, cost and portion it against what you use now.
Do you deliver to multiple locations on one order?
Yes. Multi-unit groups order on a single purchase order with split delivery to each site.
Cook it before you commit to it.
Tell us your weekly volume and we will send a sample sack plus food-service pricing. Test it in service, then decide.