In a commercial kitchen, consistency, versatility, and availability are everything. While seasonal produce brings flair and freshness, some vegetables are so foundational that no restaurant—whether fast casual or fine dining—can afford to run out of them.

Here are the top 5 vegetables every restaurant should keep stocked year-round, and why they’re essential to your kitchen’s success:

1. Onions

The backbone of flavor.
Onions are the starting point for countless recipes across nearly every global cuisine. Their unique ability to transform—from sharp and pungent when raw to sweet and mellow when caramelized—makes them indispensable.

Common uses:

• Sauté bases (mirepoix, sofrito)
• Soups, stocks, and sauces
• Salads and sandwiches
• Garnishes (fried onion strings, pickled onions)

Pro tip: Keep a mix of yellow (best all-purpose), red (great raw), and green onions (ideal for garnishes and Asian cuisine) to cover your menu.

2. Garlic

The flavor amplifier.
Garlic is another kitchen staple that brings depth, heat, and complexity. Whether used raw, roasted, minced, or powdered, it adds richness to everything from sauces to meats to vegetable dishes.

Common uses:

• Marinades and rubs
• Pasta sauces and aioli
• Stir-fries and sautés
• Compound butters and dressings

Pro tip: Roasting garlic in batches creates a creamy, sweet alternative to raw garlic—perfect for spreading or mixing into dips.

3. Carrots

Color, crunch, and sweetness.
Carrots are not only economical and shelf-stable, but they also add vibrant color and a naturally sweet flavor to many dishes. They’re a key component in many classic flavor bases.

Common uses:

• Mirepoix for soups and sauces
• Roasted veggie medleys
• Salads and slaws
• Purees and desserts (hello, carrot cake!)

Pro tip: Keep both whole carrots and pre-cut options (shredded, julienned) on hand for flexibility in prep and plating.

4. Potatoes

The comfort food chameleon.
From French fries to gratins to mash, potatoes are a customer favorite in almost every form. Their neutrality makes them a versatile canvas for flavors.

Common uses:

• Sides (fries, roasted, mashed)
• Breakfast hashes
• Gnocchi or croquettes
• Thickening soups and stews

Pro tip: Stock both starchy (Russets) and waxy (Yukon Gold or red) varieties to cover frying, baking, and boiling needs.

5. Tomatoes

Fresh or preserved, always in demand.
Whether fresh or canned, tomatoes are a restaurant must. They provide acidity, umami, and brightness in both raw and cooked applications.