01 · Production
Commissary Food Production
Cedro operates a central commissary kitchen producing the core menu items its client restaurants depend on. Producing in one facility means consistent recipes, tighter food-safety control, and lower labor cost per location.
- Empanadas — beef, chicken, cheese, chicken & cheese, and pizza varieties, produced by the case on dedicated equipment.
- Fillings & proteins — ground beef filling, shredded chicken, cooked pernil, marinated chicken and burger beef, prepared to spec.
- Sauces — signature sauces filled into single-serve portion packs on an automated filling line.
- Seasonings & prep items — house seasoning blends, garlic mixes, and prepped produce.
02 · Distribution
Distribution & Delivery
A refrigerated delivery fleet runs scheduled multi-stop routes across North Jersey, keeping every client location stocked on a predictable rhythm.
- Four standing routes serving 13 locations across North Jersey.
- Cold-chain integrity from commissary cooler to store walk-in.
- Checklist-verified loading and signature-confirmed deliveries at every stop.
- Delivery of food, disposables, equipment, and inter-store transfers in one route.
- Documented vehicle-inspection and maintenance program for reliability and safety.
03 · Supplies
Supplies Warehousing
Cedro warehouses the packaging and disposables its clients use every day and distributes them before stores run short — no emergency supply runs, no inconsistent packaging.
- Cups, lids, boxes, bags, film, and smallwares held in bulk.
- Par-level stocking reviewed on a weekly production and ordering cycle.
- Custom-branded packaging programs sourced directly from manufacturers (see Import Logistics).
- Location-labeled picking so each store receives exactly what it ordered.