Wholesale catering supply Auckland

We supply other catering businesses, venues and event operators with Vietnamese food at volume. Eden Park is one of them.

This is a different arrangement to our retail catering boxes. It's production to your spec, at your volumes, on your lead time, invoiced on account.

Why it fits a caterer's service model

Fresh rolls, bánh mì, bao and bowls are built to be served cold. That means no hot holding, no bain-marie, no chafing fuel, no quality cliff at the ninety-minute mark. For a venue feeding several hundred people across a long service window, food that doesn't degrade is worth more than food that's better at minute one.

Everything is individually portioned, so it works for canapé service, grazing tables, boxed meals and lunch runs without re-handling.

Dietary builds

We can build to vegetarian, vegan, gluten friendly and halal-sourced specs. Our kitchen is not gluten-free certified and not halal certified, and we'll tell your client that as plainly as we're telling you.

Capacity

Three Auckland production kitchens — Sylvia Park, St Lukes and Botany. Large runs can be split across sites, which is how volume gets delivered to a fixed start time without one kitchen becoming the bottleneck.

Lead time is by arrangement rather than the 7pm-day-before rule that applies to retail orders. For a recurring supply agreement we'll build a production schedule with you.

Commercial terms

Wholesale pricing is on application and is based on volume and frequency. Account terms are available. We'll hold a consistent spec so what arrives in week twelve matches what you signed off in week one.

Start the conversation

Email catering@rolld.nz with your volumes, formats, frequency and the service window you're working to. You'll get pricing and a production plan back.