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Message
Just got my membership to Restaurant Depot...
Posted on 2/9/12 at 12:35 pm
Posted on 2/9/12 at 12:35 pm
Anyone shop here?
All you need is a valid Louisiana Business license and a resale certificate.
They have tons of restaurant supplies, and its like a Sam's club geared towards Chefs.
I had no idea you didn't need to be a restaurant or a caterer to shop there. ( A poster here told me irl, that he knew people in the tile business who shop there; which led me to go up there and fill out an application)
I will add pics later, I'm off to buy a whole pig and a tenderloin for the weekend.
All you need is a valid Louisiana Business license and a resale certificate.
They have tons of restaurant supplies, and its like a Sam's club geared towards Chefs.
I had no idea you didn't need to be a restaurant or a caterer to shop there. ( A poster here told me irl, that he knew people in the tile business who shop there; which led me to go up there and fill out an application)
I will add pics later, I'm off to buy a whole pig and a tenderloin for the weekend.
3
Posted on 2/9/12 at 12:37 pm to Napoleon
What's a resale certificate?
Posted on 2/9/12 at 12:42 pm to oilmanNO
It's a document that allows you to buy items tax free as long as you are going to sell those items taxed in resale.
You get it from the LDR website. I have never had one before, all this time I have been paying double tax on resale items.
Tulane, I have no pull... You can sign up for one here...
restaurant depot
You get it from the LDR website. I have never had one before, all this time I have been paying double tax on resale items.
Tulane, I have no pull... You can sign up for one here...
restaurant depot
Posted on 2/9/12 at 12:43 pm to Napoleon
I worked there for around a year. You don't have to be a restaurant. You just have to have a sales tax license or occupational license. They aren't really that strict but they are trying to keep the general public out of there to not clog it up for their core customers-the restaurants.
Posted on 2/9/12 at 12:45 pm to JasonL79
I had heard of the place, but I never really wanted to go there, until Lee from BooKoo and Glassman were talking about it at Finns. Since then it has been a mission to get in there.
I am trying to get a food truck operation going, but will have to wait until after Mardi Gras to even look at any as no one wants to sell until after their biggest time of the year.
I am trying to get a food truck operation going, but will have to wait until after Mardi Gras to even look at any as no one wants to sell until after their biggest time of the year.
Posted on 2/9/12 at 12:49 pm to Napoleon
It's a dream for a restaurant owner. I owned my own restaurant in Baton Rouge and if they would have had a restaurant depot there, I would have been in there just about every day. Tons of fresh produce, meat, chicken, and probably the biggest seafood department(retail wise) in the state. At least when I was there it was.
Prices are on par with sams and a lot better on a lot of items because they offer more of a variety on foodservice items.
Prices are on par with sams and a lot better on a lot of items because they offer more of a variety on foodservice items.
Posted on 2/9/12 at 1:01 pm to JasonL79
You would crap in your pants to see the fresh seafood options at two tiny stores in St Louis, the only nice thing in the region. They had about 60 species of fresh or live options to choose from as you shopped.
Posted on 2/9/12 at 1:17 pm to JasonL79
quote:
if they would have had a restaurant depot there, I would have been in there just about every day
I would've had my kitchen manager there everyday
It's cheaper than sysco, but it also isn't delivered to your back door.
Posted on 2/9/12 at 1:20 pm to JasonL79
Wasn't there talk of a BR location?
Posted on 2/9/12 at 1:24 pm to LSUAfro
So any business license will allow you to sign up?
Sounds like a pretty sweet place
Sounds like a pretty sweet place
Posted on 2/9/12 at 1:28 pm to LSUAfro
quote:
Wasn't there talk of a BR location?
Yep there was. The owner flew in from South Africa and looked at a location on Siegen by Academy but I haven't really talked to anyone in 6 months from there. I know the New Orleans was a record opening store out of their 100 locations so they were definitely looking to open another one in Baton Rouge. The owner wants to get to 300 locations in the next 10 years so they have a really agressive opening new store strategy.
Posted on 2/9/12 at 1:50 pm to JasonL79
My dad got a membership recently...I need to go with him sometime! 
Posted on 2/9/12 at 1:53 pm to JasonL79
quote:
I worked there for around a year. You don't have to be a restaurant. You just have to have a sales tax license or occupational license. They aren't really that strict but they are trying to keep the general public out of there to not clog it up for their core customers-the restaurants.
you guys wanted memberships, i have heard if you join KC BBQ society, you can get RD membership
Posted on 2/9/12 at 9:55 pm to Fun ShamWOW
quote:
So any business license will allow you to sign up?
Sounds like a pretty sweet place
yes, sir, but you must have an Orleans parish retail certificate if you are based in Orleans parish (I'm not).
Man the place was so cool (literally half the warehouse is kept at 33*) They had more meat than I have ever seen in one spot. Got me a nice Select (I'm not OT rich enough for $17/lb prime) beef tenderloin. A giant arse can of Hummos, a sack of my favorite potatoes, and some random smaller stuff. They had live crawfish at $2.25 a pound, and at least 20 different kinds of whole fish.
I'm going back in a couple of days to buy some Cobia and a couple of redfish.
I didn't really have the time to check everything. But man if you are a business owner of any type, you need to get a membership there.
Posted on 2/9/12 at 10:00 pm to Napoleon
Do you have to buy everything in bulk or can you buy smaller quantities?
Posted on 2/9/12 at 10:08 pm to TypoKnig
Most of the stuff is in bulk, a few things you can buy in much smaller quantities, like seafood, frozen foods, some meats, luncheon meats, sauces and some other dry goods.
But the majority of it is bulk. But for smokers out there (I mean meat smokers) their brisket is so much cheaper than anywhere else locally, you can get a massive brisket for $20, and $30 gets you four racks of baby back ribs.
But the majority of it is bulk. But for smokers out there (I mean meat smokers) their brisket is so much cheaper than anywhere else locally, you can get a massive brisket for $20, and $30 gets you four racks of baby back ribs.
Posted on 2/9/12 at 10:31 pm to Napoleon
They break cases for a pretty much all beef and pork. So you can buy a ribeye, roast, 10lb ground meat tube, pork loin, etc without having to buy a 40-80lb case. Fresh chicken is sold only in the 40lb cases. Produce is sold in bulk boxes/sacks or in smaller quantities put up by the produce workers. The seafood department (which I helped start and ran when I was there) you can buy in bulk and most things in smaller quantities. They do have a 1-2lb minimum on most of the seafood though. They used to carry live crabs, live crawfish, live clams, live mussels, live oysters, live lobsters and live snails/periwinkles. They also carry local shrimp head on, a variety of whole fish, variety of fish fillets, and fresh scallops. The seafood department has a nice selection and their quality standards are very high.
Posted on 2/9/12 at 10:37 pm to JasonL79
quote:
nice selection and their quality standards are very high.
:kige:
I was very impressed with the seafood selection, I just stood there and stared for a while. I will bring a jacket next time I go, it was so cold in there.. I got a chunk of Foie Gras too. I have never seen that in a store.
I'm kind of wishing I would have gotten some fish. I may stop there again tomorrow. You have to have three purchases before your online account is activated.
Posted on 2/10/12 at 8:21 am to Napoleon
quote:
I will bring a jacket next time I go, it was so cold in there..
Yep I used to work in there for 10-12 hours at a time and also go into their -15degree freezer throughout the day. You don't thaw out so well going from -15 to 33-35 degrees.
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