Chicken Souvlaki for Restaurants: How to Source Consistently at Scale

Souvlaki is a menu staple at hundreds of Ontario restaurants — Greek restaurants, Mediterranean eateries, fast casual spots, and catering operations that know a well-executed skewer sells itself. Sourcing it consistently at the volume a restaurant needs is a different challenge than making a great batch at home.

Marinade Consistency Is Everything

The flavour of souvlaki comes from the marinade — and if that marinade varies between deliveries, your customers notice. The right supplier uses a standardized, documented recipe applied at the same ratio to every batch. Ask whether the marinade is produced in-house or sourced from a third-party supplier, and whether it’s measured by weight or approximated.

D&D Poultry’s souvlaki marinade is a recipe developed by a Greek immigrant family over thirty years. It’s produced in-house, applied to a documented standard, on every production run. Betty, Alex, Georgia, and Bobby — the second generation of the Dikeos family — run the facility. Consistency is a matter of family reputation.

Portion Control and IQF Format

For restaurant souvlaki service, portion consistency determines food cost. Each skewer should arrive at approximately the same weight with the same number of pieces per skewer, so your per-plate cost is predictable. IQF format is the standard for food service because it allows you to pull exactly the quantity you need for each service without waste from partial thaws.

Minimum Order and Delivery

For independent and smaller restaurant operations, contact Darko Janovski at darko@ddpoultry.com or 416-609-9300 to discuss what arrangement works for your scale. For large multi-chain restaurant groups and national accounts, D&D Poultry is represented by McCormack Bourrie Sales & Marketing — a Concord, Ontario food broker with over thirty years of experience across Ontario’s restaurant and food service industry.