Operator stories
Built by restaurants we serve.
Our customers are the people running independent kitchens — from Sacramento to Atlanta, Chicago to Vegas. Here is what working with HF Foods actually looks like, in their words.
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My HF rep speaks Vietnamese with my mom when she handles a delivery, and English with me when we sit down to plan the next month. That sounds small. It is not small.
4 yrsMaria Chen
Owner & Chef, Valley Pho House
Sacramento, CA · Vietnamese-American
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The reason I switched is that one of the giants started treating me like a vending machine. HF treats me like a restaurant.
3 yrsJames Whitford
Chef-Owner, The Iron Whisk
Atlanta, GA · New American Bistro
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My catalog isn't off-the-shelf. HF treats my pantry like the back of their own kitchen.
6 yrsAisha Rahman
Owner, Spice Lane Kitchen
Chicago, IL · Modern Pan-Asian
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They land their delivery in our window. Every week. That sounds like a low bar. It is not the experience most operators have.
5 yrsCarlos Mendoza
Chef-Partner, La Costa Cantina
Las Vegas, NV · Coastal Mexican
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