Restaurants
No daily roux. No étouffée from scratch between lunch and dinner. Open the pan. Heat. Hold. Sell bowls.
The program
Line Ready is heat-and-hold foodservice.
You are not hiring us to cater a party. You are not standing up a second kitchen. You are buying New Orleans that is already cooked — frozen at peak — in the pan a line can work. Thaw or heat from frozen. Hold it hot. Serve it. That is the whole back-of-house job.
Hotels
Breakfast, banquet, room service, the lunch buffet. Steam tables and holding cabinets. New Orleans that tastes like New Orleans — without a specialist on every shift.
Dining programs
Cafeterias, clubs, campus, health care. Same pans. Same recipes. A kitchen that can plate, not recreate the pot.
In New Orleans. Our food is rooted in the recipes, flavors and cooking traditions of this city. The pot is real.
Locked at peak. Hotel pans and foodservice packs. Held in our freezer until you need them.
Heat. Steam table, warmer, soup well. Your people plate it. You did not cook the gumbo this morning.
What you are buying
A commissary you do not have to build.
Industry name: heat-and-hold. Hotel-pan foodservice. Commissary. We call it Line Ready so it is obvious on the floor — the line is ready because we already did the cook. Same gumbo, étouffée, red beans, jambalaya, and plates as the weekly box. Different pack, because a restaurant is not a grocery freezer.
What you are not doing
You are not running our kitchen. We are.
We do not farm this out. Recipe, cook, freeze, pack, hold — in-house in New Orleans. You are not managing a co-packer. You are ordering pans, putting them on warmers, and selling New Orleans. If you also want your name on the pan, that is private label. If you want us to hold extra and ship on your schedule, that is hold-and-ship — an extra fee.
Straight answers
If you run a restaurant or a hotel.
What do we call this program?
Line Ready. Heat-and-hold foodservice. We cook. You heat it, hold it on the warmer or steam table, and serve. You do not need a gumbo cook every day.
Is the food already cooked?
Yes. Cooked fresh in New Orleans, frozen at peak, packed in hotel pans. Your job is heat, hold, plate. Not the pot.
How is this different from catering?
Catering is an event. Line Ready is a standing back-of-house supply — weekly or on your cadence — so the dining room can sell New Orleans without cooking it from scratch every shift.
Can it be our menu, not Fleur Delish?
Yes. That is private label. Your recipe, to the T, or our recipes under your name. You market. We do the kitchen. Private label.