Your Company Name
Ship To / Bill To
The Grand Bistro
Attn: Head Chef / Purchasing
789 Restaurant Row
City, State 00000
purchasing@grandbistro.com
+1 (555) 300-0001
789 Restaurant Row
City, State 00000
purchasing@grandbistro.com
+1 (555) 300-0001
Supplier / Vendor
Metro Food Distributors
Sales Rep: Jane Smith
100 Distribution Way
City, State 00000
orders@metrofood.com
+1 (555) 400-0002
100 Distribution Way
City, State 00000
orders@metrofood.com
+1 (555) 400-0002
| Food & Beverage Item | Qty | Unit Price | Total |
|---|---|---|---|
|
Fresh Produce — Weekly Order Assorted seasonal vegetables and fruits |
1 | $420.00 | $420.00 |
|
Proteins — Chicken Breast (case) Boneless, skinless, 40 lb case — 2 cases |
2 | $195.00 | $390.00 |
|
Proteins — Salmon Fillet (lb) Fresh Atlantic salmon, per pound |
20 | $14.50 | $290.00 |
|
Dry Goods — Pasta & Grains Bulk pasta, rice, flour — assorted |
1 | $185.00 | $185.00 |
|
Beverages — Soft Drink Syrup Branded fountain syrups, 5-gallon BIB x4 |
4 | $48.00 | $192.00 |
|
Dairy — Heavy Cream & Butter 2 gallons heavy cream, 10 lb butter case |
1 | $115.00 | $115.00 |
Subtotal
$1,592.00
Tax (0%)
$0.00
PO Total
$1,592.00
Shipping & Terms
Deliver to kitchen loading dock by 6:00 AM.
Refrigerated transport required for proteins and dairy.
All items must include lot numbers and expiry dates.
Short-dated or substitute items require prior approval.
Refrigerated transport required for proteins and dairy.
All items must include lot numbers and expiry dates.
Short-dated or substitute items require prior approval.
Payment & Conditions
Payment terms: Net 7 from delivery date.
Invoices must reference PO number.
Credits for rejected items issued within 48 hours.
Standing weekly order — adjust quantities by Thursday.
Invoices must reference PO number.
Credits for rejected items issued within 48 hours.
Standing weekly order — adjust quantities by Thursday.
Please confirm receipt of this purchase order by email. Standing orders continue until further notice. Thank you for your partnership.
Restaurant PO FAQ
Do restaurants use purchase orders?
Yes — most restaurants use POs to order from food distributors, produce suppliers, and beverage vendors. A PO documents what was ordered, at what price, and when. This is essential for inventory control, AP matching, and reducing over-ordering.
How often should I send a restaurant PO?
Most restaurants send POs weekly per supplier category — produce 2-3x/week, proteins weekly, dry goods bi-weekly. Your delivery schedule will dictate frequency. Standing orders can use the same PO format with updated quantities and dates.
What if a supplier substitutes an item?
Your PO should include a clause requiring approval before substitutions. If an item is out of stock, the supplier should call before delivery so you can approve an alternative or source elsewhere.
Should I keep copies of restaurant POs?
Yes. Keep POs for at least 3 years for tax and accounting purposes. Match each PO to the delivery receipt and supplier invoice (three-way match) before authorizing payment.
Is this restaurant PO template free?
Yes, completely free. No account required, no watermark. Edit all fields, download PDF, and email to your supplier.