Wholesale · Perth metro
Produce supplier for Perth restaurants
Swan Foods started as a wholesaler to restaurant kitchens, and the whole business is still built around what a chef needs: the top grade off the market floor, a cut-off late enough to order after service, and credits that don’t take three phone calls.
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Cut-off 9pm the night before delivery · delivered Monday to Saturday
Bought on grade, because your section leader will reject it otherwise
Produce is sorted into grades at market before anyone buys it. Restaurants take the top grade for a simple commercial reason: a chef sends back a case that isn’t right, and the supplier wears the cost. That discipline is what we buy against every morning — not a spec sheet, a person on the floor comparing growers at 4am and walking away from what won’t hold through a week of service.
It is also why nothing is held back as a cheaper second line. There is one buy, and every account gets it.
A cut-off that fits service, not office hours
Stock counts happen after the last table, so a 3pm cut-off is useless. Ours is late in the evening: finish service, walk the cold room, order on your phone, and it’s on the morning buy. Standing orders can be changed up to the same time, so a quiet Tuesday doesn’t become produce you throw out.
Substitutions you approve, not substitutions you discover
When a line isn’t up to grade on the morning, we call before we load and offer a like-for-like swap — navels for mandarins at the end of the citrus run, cos for iceberg after rain damage. You decide whether that works for your menu. Finding out at the back door mid-prep is not a service.
Anything below standard is credited when you tell us. No photographs, no returning the case.
The weekly note, before you write specials
Account holders get a short note each week on what’s moved: what’s gone up, what’s short, what’s about to come good. Written by the person doing the buying, not generated from a price file. It’s the difference between costing a special accurately and finding out on the invoice.
What restaurants accounts get
- Late cut-off after service
- Delivery window you can build prep around
- Prepared cuts to order
- Credits without photographs
Questions
Restaurants — the things people ask
How late can a restaurant order for next-day delivery in Perth?
Order by the evening cut-off the night before and your lines go on the following morning’s market buy. That’s deliberately after service, because a supplier whose cut-off closes mid-afternoon is asking you to guess at your own usage.
What happens if a line isn’t up to standard?
If we see it at market, we call you before loading with a like-for-like substitute and you choose. If it gets through to you, tell the driver or call us and it’s credited on your next invoice — no photographs and no returning the case.
Do you do prepared or cut produce for kitchens?
A short list — diced onion, mirepoix, washed salad mix — cut to order on the morning of delivery. Tell us what else you would want and we’ll tell you honestly whether we can do it well rather than taking the order and disappointing you.
Can you guarantee where produce was grown?
We state the growing region for every line on the order list and print it on every docket, so what goes on your menu is accurate. Most lines are Western Australian grown for most of the year, but not all and not always — we label a line WA grown only when that week’s produce genuinely is.
Start with one order.
Apply for an account and we’ll usually have you ordering the same day. Judge us on the first delivery.