What's different about meat and poultry.
Orders are specific.
"2 cs ribeye choice 12 oz, 1 cs thighs boneless." Each line is matched to that customer's items, cut and pack size.
Weights change at pick.
Your warehouse adjusts a quantity when it picks, and every change is logged.
Orders arrive after close.
A midnight text is read and matched, and the order is waiting when the warehouse opens.
Contract prices.
Each restaurant sees its own price list, updated with one upload.
How an order looks.
A text after close, matched line by line and waiting for a yes.
Questions.
Do you support catch weight?
Customers order by the case and your warehouse edits the quantity at pick, with every edit logged. Tell us how you invoice catch-weight items and we'll show you where they fit.
Can chefs order by cut and spec?
Yes. Items carry your names, your SKUs and the words your customers use, like "12 oz ribeye" or "thighs BL".
What happens to an unclear order?
It waits in the review queue for a person. Fix it in two clicks and teach the desk the word.
Want more orders and less typing?
See it run on your own price list.