Restaurant Depot delivery guides

Yes, in the areas a Restaurant Depot Delivery Partner serves. You order on your own Restaurant Depot account, and a partner like BarBak Hospitality shops it and brings it to your door. Here is how each option works and where we deliver.

$55 flat per delivery, with a $300 minimum order. The fee is the same in every town we serve, from a mile from the store to Key West, and it is charged at Restaurant Depot checkout as part of your order.

Sign in to your own Restaurant Depot account, build the cart, check out by midnight and choose a delivery slot. For a BarBak Hospitality delivery, the order needs to be $300 or more. Here is each step, and what to do when the plan changes.

Restaurant Depot membership is free to join, and Restaurant Depot decides who qualifies and what paperwork it needs. This guide covers how to approach it as a new owner and what to do once your account is open.

Order by 3 PM and emergency delivery runs the same day, from $55. Book it online, or call dispatch at (866) 248-0118 if you would rather talk to a person.

BarBak is built for restaurant-size Restaurant Depot orders: $55 flat per delivery, one dispatch line open 24/7 and every item checked against your list. Instacart is a general grocery app, so read its current terms before you plan a full kitchen order around it.

If you hold an MXB permit and your ABC order is in Mecklenburg County, the Triangle or a Virginia ABC store, BarBak Hospitality can pick it up and deliver it. You order and pay in Fintech as usual, and it costs $45 for 1 to 5 cases, then $18 per additional case.

Yes. There is no Restaurant Depot in the Keys, so BarBak Hospitality shops the Miami store on your own account and delivers down US-1 from Key Largo to Key West for the same $55 flat fee as Miami.

Restaurant Depot is a warehouse you shop and pay for at the door. Broadline distributors like Sysco and US Foods deliver on their own schedule under their own terms. For a small kitchen the real question is which mix fits your volume, your storage and your time.

Compare the two line by line, on the same pack size, and add every fee on both sides before you decide. One Florida Keys pizzeria did that and its order came in 22% below its broadline invoice, according to bar-bak.com.

Most of what a restaurant supply run costs is not on the receipt. It is the labor, the missed prep and the second trip. Here are nine mistakes that quietly inflate the bill, and how to fix each one.