You're standing in the middle of a massive aisle, surrounded by five-pound blocks of sharp cheddar and gallon jugs of olive oil. It feels like a secret. For a long time, the general public in the East Valley thought you needed a secret handshake or a restaurant tax ID to get into a place like the US Foods CHEF'STORE Tempe. Honestly, that's just not true.
It's located right on University Drive, just west of the 101. If you've driven past that stretch of Tempe near the ASU campus or the marketplace, you've probably seen the sign. But most people keep driving. They assume it's "wholesale only." They assume they'll be turned away at the register.
Here’s the reality: it’s open to everyone. No membership fees. No annual dues. Just walk in, grab a cart, and try not to get overwhelmed by the sheer scale of the condiment section.
Why the Tempe Location is Different
Tempe is a weird, wonderful mix of massive industrial operations, frantic college students, and high-end suburban kitchens. The US Foods CHEF'STORE Tempe has to cater to all of them. Unlike some of the smaller outposts in the Pacific Northwest, the Tempe hub is built to handle the heat and the volume of the Phoenix metro area.
The store layout is basically a giant grid of efficiency.
You’ve got the massive walk-in refrigeration units that are essentially the size of a small apartment. It’s cold. Really cold. If you’re planning on browsing the produce or the dairy for more than five minutes, bring a jacket. I’m serious. Even in the middle of a 115-degree July day, you will start shivering in the meat locker.
What's interesting is how they stock. You’ll see the "Chef’s Line" brand everywhere. That’s a US Foods private label. It’s designed to compete with high-end national brands but at a price point that doesn't kill a restaurant's margins. For a home cook, that means getting professional-grade flour or par-baked breads that actually taste like they came from a bakery.
The Bulk Buying Math Nobody Tells You
Everyone talks about saving money in bulk. But it’s not always a win.
If you buy a two-gallon jar of pickles and they go soft before you finish the first quart, you didn't save money. You just paid for a heavy jar of trash. The trick to navigating US Foods CHEF'STORE Tempe is knowing what has a shelf life and what doesn't.
Dry goods are the obvious win. Rice, beans, and pasta. You can get a 50-pound bag of high-protein bread flour for less than what you’d pay for four or five small bags at a standard grocery store. If you bake bread at home, this is the only way to do it without feeling like you're being robbed.
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Then there's the "hidden" savings: cleaning supplies.
Restaurants use industrial-strength degreasers and sanitizers. At the Tempe store, you can find concentrates that last for a year. A single gallon of floor cleaner here might make fifty gallons of usable product. Do the math on that versus a name-brand spray bottle at a pharmacy. It's a slaughter.
Freshness and the Local Supply Chain
People worry that "wholesale" means "old." It’s actually the opposite. Because they supply local Tempe restaurants and food trucks, the turnover is incredibly high. The milk hasn't been sitting. The eggs haven't been languishing in a warehouse.
They source a lot of their beef and poultry through the US Foods network, which means strict grading. If you’re looking for a whole ribeye sub-primal—we’re talking 15 pounds of meat—you can buy it here, take it home, and cut your own steaks. You’ll save about 30% to 40% compared to buying pre-cut steaks at a butcher counter. Plus, you get to control the thickness. You want a two-inch thick cowboy ribeye? Go for it.
Navigating the "Pro" Culture
Walking into US Foods CHEF'STORE Tempe can be a little intimidating because the people around you are moving fast. These are line cooks, catering owners, and coffee shop managers. They have a list. They have a truck idling outside. They aren't there to browse the seasonal candle selection because, well, there isn't one.
Don't let the "pro" vibe scare you off.
The staff at the Tempe location are surprisingly helpful, but they don't hover. If you ask where the 50-count boxes of nitrile gloves are, they’ll point you to the exact aisle. But they won't ask you about your day. It’s a functional relationship.
One thing to watch out for: the carts. They use big flatbed dollies and heavy-duty shopping carts. If you’re just there for a gallon of heavy cream and a box of salt, grab a handheld basket if they have one available, or just be prepared to steer a tank through the aisles.
The Kitchen Equipment "Hack"
This is where the Tempe store really shines for the average person. Most people go to high-end kitchen boutiques and spend $40 on a single stainless steel mixing bowl. That is madness.
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At the CHEF'STORE, those same bowls—the ones that are virtually indestructible and used in every commercial kitchen in America—cost a fraction of that.
- Tongs: They have bins of them. They’re $4 or $5 and will last until you lose them at a BBQ.
- Sheet Pans: Buy the "half-sheet" size. They don't warp in a 450-degree oven like the cheap ones from big-box stores.
- Knives: They carry Mercer and other industry brands. They aren't fancy. They don't have Damascus steel patterns. They just stay sharp and have ergonomic grips for people who chop onions for eight hours a day.
If you are a home cook who actually cooks, your kitchen should look like a CHEF'STORE equipment aisle. It’s about utility, not aesthetics.
What Most People Get Wrong
The biggest misconception is the "business only" myth.
I’ve heard people say you need a "tax exempt" form to shop there. Nope. You only need that if you are a business looking to avoid paying sales tax on items you intend to resell. If you’re just a guy who wants a massive box of frozen appetizers for a Super Bowl party, you just pay the standard Tempe sales tax at the register like anywhere else.
Another mistake? Not checking the freezer section first.
The frozen section at US Foods CHEF'STORE Tempe is massive. It’s not just bags of peas. We’re talking about high-end frozen pastries, pre-made sauces that are actually good, and seafood that was flash-frozen at sea. For hosting a large group, the frozen appetizers are a lifesaver. You can get a box of 50 spring rolls or mini quiches that are better quality than the "gourmet" versions at a supermarket.
Logistical Reality: Getting There and Parking
The store is located at 1515 W. University Dr, Tempe, AZ 85281.
Parking is usually fine, but it gets hairy around 10:00 AM. That’s when the mid-morning rush of restaurant owners happens. They’ve finished their breakfast service and are prepping for lunch. If you want a quiet experience, try going mid-afternoon or early in the morning right when they open.
They are open seven days a week.
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- Monday - Saturday: 6:00 AM to 6:00 PM
- Sunday: 8:00 AM to 5:00 PM
Keep in mind that while they take credit cards and Apple Pay, they don't take WIC or EBT in the same way a traditional grocery store might. It’s a warehouse environment, so wear closed-toe shoes. Dropping a #10 can of tomato sauce on your flip-flopped toe is a mistake you only make once.
Is it Actually Cheaper?
Sometimes.
You have to be a smart shopper. If you’re buying a single loaf of bread or a small carton of milk, you might actually pay more than you would at a place like Fry’s or Safeway because those stores use those items as "loss leaders."
But if you are buying in volume? It’s not even a contest.
Look at spices. A tiny 2-ounce jar of oregano at a grocery store can be $6. At CHEF'STORE, you can get a 16-ounce container for roughly the same price. That’s an 800% difference. If you do a lot of Mexican or Italian cooking, the savings on dried chilies, cumin, and garlic powder basically pays for your gas money for the year.
Actionable Steps for Your First Visit
If you're ready to check out the US Foods CHEF'STORE Tempe, don't just wing it.
First, clear out some space in your pantry or freezer. You will buy more than you planned. It’s inevitable. Second, make a list of your "staples"—the things you use every single week. Flour, sugar, oil, butter, eggs.
Third, check the "Hot Sheet" or their weekly specials online before you go. They often have aggressive markdowns on specific cuts of meat or seasonal produce that they need to move quickly.
When you get to the register, don't worry about a membership card. Just tell them you're a retail customer. They’ll scan your items, you’ll pay, and you’ll walk out with enough bacon to feed a small army.
Honestly, once you start buying your butter in 1-pound blocks by the case, it’s really hard to go back to the regular grocery store. It just feels like you’re overpaying for the packaging. Go to the Tempe location, embrace the industrial vibe, and start shopping like you actually run the place. It's one of the best "open secrets" in the valley for anyone who takes their kitchen seriously.