Arrivage
An AI agent that listens to your suppliers, reads the season, and composes the day's possibilities before you arrive at the pass.
"Every day is like Christmas, a constant surprise."
The feeling every chef should have when the deliveries arrive.
The best restaurants in the world don't order from catalogs. They build relationships with producers who call when something extraordinary is ready. A fisherman with perfect sea bass. A farmer whose asparagus peaked overnight. A forager who found the first morels of the season.
This network runs on phone calls, handwritten notes, and a chef's memory. Arrivage makes it run on intelligence.
Producers communicate however they want: email, WhatsApp, a photo of the catch, a voice note from the field. Arrivage ingests it all and builds a real-time map of what's available, what's peaking, and what's about to disappear.
Every morning, before the kitchen lights come on, Arrivage suggests menu architectures based on what's actually arriving. Not recipes. Possibilities. The kind of mental framework a great chef builds in their head, now externalized and enriched with data.
Arrivage remembers what worked. Which combinations sang. Which producers delivered at peak. Which weeks the white truffle arrived early. Over time, it becomes a living archive of your kitchen's relationship with the land.
Confirmations, quantities, delivery windows, cost tracking. The logistics that eat hours every week, handled autonomously. Your team stays focused on the only thing that matters: what happens at the pass.
Producers send availability. The fisherman photographs the morning catch. The maraicher texts that the first fraises des bois are ready.
Arrivage processes everything. Cross-references season, your past menus, today's covers. Surfaces three possible menu directions.
You arrive at the kitchen with clarity. The possibilities are laid out. Confirmations are sent. Deliveries are tracked.
Everything arrives. The menu crystallizes. Your team cooks. Arrivage has already moved on to tomorrow.
Arrivage doesn't replace the chef's intuition. It amplifies it. The decisions are still yours. The relationships are still yours. The art is still yours. We just make sure nothing extraordinary slips through because the morning was too busy to answer every call.
Built for kitchens where the menu is born every day.