PrepPass connects fine dining restaurants with excess mise-en-place to ghost kitchens and meal-prep startups — same city, same day.
Three steps. Same day. Zero waste.
Fine dining kitchens list excess mise-en-place — aromatics, stocks, proteins — that would otherwise go to waste.
Ghost kitchens and meal-prep startups browse the marketplace and request exactly what they need.
Pickup is arranged same-day — fresh, local, and affordable. No middleman, no cold chain markups.
Better economics for everyone in the local food supply chain.
Get restaurant-quality prep — blanched, portioned, vac-packed — at a fraction of what it costs to do in-house.
Every kilo of prep that walks out the door is money in the bank instead of food in the trash.
Less waste, more efficiency — PrepPass keeps high-quality ingredients circulating within the local ecosystem.
Join restaurants and buyers already using PrepPass across the city.