The Process
How Sovage Works
For Restaurants
Turn Surplus Into Revenue
Zero Waste, Pure Profit
Every unsold ingredient is lost revenue. Sovage converts surplus stock into immediate cash flow — same-day payout guaranteed.
List in Under 2 Minutes
Photograph, set quantity and price, publish. No lengthy forms, no back-and-forth. Your kitchen team handles it.
Same-Day Payout
Funds land in your account the day of dispatch. No net-30 invoices, no chasing payments.
For Buyers
World-Class Ingredients. Fraction of Cost.
Michelin-Grade at Ghost Kitchen Margins
Access surplus foie gras, wagyu, and truffles headed for a Michelin-starred table — at 40–60% below wholesale.
Flexible Quantities
Order what you need, when you need it. No minimums, no commitments. Scale with your kitchen's demand.
Reliable, Verified Supply
Every seller is a vetted fine dining establishment. Provenance, freshness, and standards you can trust.
Available on Sovage
Premium Ingredient Categories
And more — seasonal availability from verified fine dining establishments
Early Access
Be First to the Table
Sovage launches to select restaurants and buyers first. Join the waitlist and we'll reach out when your spot is ready.