Turn Excess
Into Revenue
Premium surplus ingredients at 40–60% off— connecting fine-dining kitchens with ghost kitchens & meal-prep startups.
How Vinculum Works
Restaurant Lists Surplus
Chefs upload excess inventory — foie gras, aged fish, truffles — with quantity, freshness date, and reserve price. Takes under two minutes.
Vinculum Matches Buyers
Our algorithm pairs listings to ghost kitchens and meal-prep startups by cuisine profile, weekly volume needs, and proximity.
Daily Deal Emails Sent
Buyers receive curated morning digests with exclusive pricing. 24-hour claim windows ensure freshness and urgency.
Sample Deals
Live listings rotate daily. Join to see real availability from Michelin-starred kitchens.
A5 Wagyu Trim
Tokyo-grade marbled beef, butcher trim from tableside carving service
2 kg available
Black Truffle Shavings
Fresh Périgord truffle, harvested this week, premium grade A
500 g available
Hudson Valley Foie Gras
Grade A moulard duck foie gras, whole lobe, chilled fresh
1.5 kg available
Aged Bluefin Tuna (Otoro)
Dry-aged fatty toro belly from sushi-grade bluefin, Tsukiji certified
800 g available
Join the Waitlist
Be first to access surplus listings from Michelin-starred kitchens.