Running a bar or restaurant means thinking about garnishes differently than a home bartender. Volume, consistency, cost-per-unit, and prep time all matter. Here's everything hospitality operations need to know about sourcing wholesale cocktail garnishes.
Why Bars Switch to Dehydrated Wholesale Garnish
The traditional approach — buying fresh citrus and slicing daily — works, but it comes with hidden costs that most operators don't fully track:
- Daily prep labor: 15–30 minutes per shift just for cutting garnishes
- Inconsistency: Different staff cut differently — your presentation varies
- Waste: Sliced fruit that doesn't get used gets thrown out, every night
- Short shelf life: Cut citrus lasts 4–6 hours before browning
Dehydrated wholesale garnishes eliminate all four problems in one move.
How Much Does Wholesale Cocktail Garnish Cost?
ToGarnish wholesale 1LB packs start at $44.99 and contain 400+ slices (lime) or 260+ slices (orange, pineapple, blood orange). That puts the cost per garnish at $0.11–0.17 per slice — comparable or cheaper than fresh citrus with zero prep labor and zero daily waste.
What Garnishes Do Bars Need Most?
Based on our experience with bar operations across Puerto Rico, New York, and Florida:
- Lime — highest volume, used in almost every spirit category
- Orange — versatile across whiskey, rum, and vodka cocktails
- Pineapple — essential for tropical menus and resort properties
- Blood Orange — premium visual impact for craft cocktail programs
The ToGarnish Restaurant Starter Kit
For operations that want to try all four varieties before committing to bulk orders, our Restaurant Starter Kit includes 1LB of each variety for $165 — all made in Caguas, Puerto Rico.
Custom Volume Orders
Need more than our standard wholesale packs? We accommodate custom volume orders for hotels, resort chains, and high-volume catering operations. Contact us at info@togarnish.com.
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