A restaurant doesn’t buy a piece. It buys a carton
A carton usually holds 200 to 600 pieces, and prices are compared in cents per piece. A standard cart that counts pieces would show useless numbers here.
Quantities are entered in cartons everywhere, with the conversion to pieces right below the field. Payment is by invoice or cash on delivery — the form says so up front, because card payment makes no sense here.
The chef orders the way they actually buy, and the manager doesn’t have to recalculate orders over the phone.

Quantity is entered in cartons. The conversion to pieces sits right below the field.
The order speaks the same language: item, number of cartons, pieces per carton.



