Local, always
We only operate in California. That means we know your county health department, your labour market and your delivery routes.
Home/About Us
Built in California, for California's Chinese kitchens
We started as one chef and one van. Today we are the operating partner behind more than 180 Chinese restaurants and 2,400 catering events across the state.
Our Story
From a single wok line to a statewide service team
VEVOR was founded by a group of Cantonese-trained chefs who realised how much California restaurant owners were losing to guesswork — inconsistent prep, unclear food cost, paperwork they had no time to read.
So we built a company around one idea: give Chinese restaurants the same operating discipline that national chains enjoy, but without stripping away the food and the culture that make them worth visiting. Today our Rancho Cucamonga headquarters coordinates kitchen support, supply and catering teams working from the San Gabriel Valley to the Inland Empire and Orange County.
We are still family-run, still bilingual, and still small enough that a restaurant owner can reach someone who can actually make a decision.
Fully licensed & insured
Fast response, 7 days a week
180+
Restaurants
What We Stand For
Four principles we refuse to trade away
They are simple, and they are why clients stay with us for years rather than seasons.
Numbers, not opinions
Every recommendation comes with a food-cost or labour calculation attached. You should be able to check our work.
Your kitchen, your recipes
We standardise and document your dishes. We never replace a signature recipe with a cheaper shortcut.
Bilingual, always
Every contract, SOP and training sheet exists in English and Chinese, so both halves of your team are on the same page.
Why Restaurants Choose VEVOR
One team accountable for the whole operation
Most vendors solve one problem. A supplier delivers food, an agency sends staff, a consultant hands over a report. VEVOR is built to own the outcome end to end.
- A single coordinator who knows your kitchen, your menu and your volume
- Same-day response to enquiries, seven days a week during event season
- Written scopes with itemised pricing — nothing quoted verbally and forgotten
- Insurance and compliance handled in-house, not subcontracted away
- Scale without drama from a 20-person office lunch to a 600-guest banquet
0Restaurants Served
0Catering Events
0Team Members
0Client Retention
The People Behind It
Operators, not salespeople
Everyone who advises you has worked a service. That is the whole point.
Twenty-two years on Cantonese wok lines, from Hong Kong kitchens to San Gabriel Valley banquets. Kevin leads every client walkthrough personally.
Runs the catering division, from 20-person corporate lunches to multi-course wedding banquets. Fluent in both event logistics and food cost math.
Certified food-safety instructor who has guided more than 300 kitchens through county inspections and staff certification.
Where We Work
Serving California, based in the Inland Empire
Our office and commissary sit at 9780 Milliken Ave in Rancho Cucamonga. From there we run scheduled routes and event crews across the region — and we travel anywhere in California for a booked banquet.
Rancho CucamongaOntarioChino & Chino Hills
PomonaSan BernardinoRiverside
Rowland HeightsSan Gabriel ValleyLos Angeles
Orange CountyTemeculaPalm Springs
Questions
What owners ask us most
Chinese cuisine is our specialty and where nearly all of our experience sits, but we work with any operator who wants a well-run kitchen. That said, our sourcing, recipes and wok-line training are built around Chinese cooking.
No. Restaurant services run on a rolling monthly basis you can cancel with 30 days' notice. Catering is booked per event. We would rather earn the next month than lock you into it.
Consultations are scheduled within one business day. Most restaurant service engagements begin within 7–10 days of a signed scope. Catering depends on the date — peak weekends (May, October and December) book 6–10 weeks out.
Yes. Our client team works in English and Mandarin, and several coordinators speak Cantonese. All documentation is issued bilingually.
Let's look at your restaurant together
Book a free walkthrough. We will tell you honestly what we would change, and what we would leave alone.