Every major produce, seafood and meat supplier runs a weekly “specials” list — surplus stock, slightly-too-mature, end-of-season — usually priced 30–50% below standard. They send it to the customers who ask for it. Most venues don’t.
The email
“Can you add me to your weekly specials list? We can flex menu around what’s sharp this week.”
What to do with the list
Friday afternoon, after the list lands, run a 10-minute kitchen huddle. One menu special for the weekend driven by what’s on the list. GP% is usually 5–15 points above your standard mains. The customer gets “today’s catch”, you get margin.