Every part of it, named
You can keep sending voice notes at midnight.
Nothing changes for your kitchens. Everything after the order changes. Here is the whole night, step by step, and what it will not do on its own.
The night, job by job
Every job you do at night, listed here.
Six parts, in the order they happen, in plain words. If your eleven o'clock job is not here, we got it wrong.
Orders in
From ten at night
- The group chat is read as it lands, against your own product list
- A photo of a handwritten list, a voice note or a phone call all work too
- Regular customers get a basket built from what they usually order. A person checks it before it is sent
- Every order keeps the kitchen's original message attached
- Anything we cannot match is set aside, and we ask about it on the same chat
Buying
From half three
- One buy list for the whole day, added up by product
- Grouped the way the buyer walks the market, not the way orders came in
- Stock already in the cold store is taken off the list first, so nothing is bought twice
- Take a photo of the trader's paper docket. The costs are read straight off it
- What you paid this morning sets what you charge today, using your own margin rule for each category
The yard
From half two
- Picking sheets are built per round, ambient first and chilled last
- A short pick is recorded as short. It is never hidden as a full order
- Catch-weight lines are invoiced on the actual weight, not a guessed weight
- Crates are counted out and counted back
- A van cannot leave until someone signs off the sheet
The road
From five
- Every drop is planned across your own vans, in the order you drive them
- Delivery windows, van weight, chilled space, licence and driver hours are all respected
- The driver's phone shows one thing: where next, and how to get in
- It still works with no phone signal in a loading bay. It sends everything once it has signal again
- A late order can still join a round that has not left, without upsetting the pick
The door
From six
- Signature, photo, temperature, crates out and back, time and place
- If nobody answers, the order is left as agreed. A photo and location prove it, and it is not invoiced yet
- Anything going back on the van is recorded before the invoice is raised
- The kitchen gets the proof as a link, in the same chat they already use
The money
From the afternoon
- Invoiced on what was actually delivered, at the actual weight
- Nobody is billed until a person signs off the day
- What is owed, by who, and for how long, with the proof attached
- Traders are paid against the dockets photographed at the market
- Cost prices never leave your business. Not to a customer, not to another wholesaler, not anywhere
Where it stops
The parts it will not do on its own.
A system that claims to do everything cannot be checked. These limits are on purpose.
- A person still answers the hard ones
- It reads your kitchens' own words and learns them over time. When it is not sure, it does not guess. It asks a person instead.
- It never mixes up grades
- Class II is not Extra Class. Swapping one for the other without asking loses a chef's trust. A different grade is always offered separately, only if you say yes.
- Nothing goes out until a person says so
- Baskets, prices, rounds and invoices are all built automatically. None of them are sent, driven or billed until a person agrees.
- An old price is never shown as today's
- A cost older than 48 hours is marked as old, never shown as live. If the market moved and your price did not follow, we flag the line.
- We do not assume you have an ERP
- Most wholesalers run on a notebook and one person's memory, not an ERP. We replace the memory. If you already use accounts software, your invoices go there too.
What gets asked
The five questions every wholesaler asks first.
Answered here, not on a call, because these are the questions on everyone's mind.
Do our customers have to install anything?
No, and they never will. Everything we build for your customers arrives as a link in the chat they already use. It is just for them, and it expires.
What happens to the way we already work?
Buying, picking and the round stay exactly as they are. They just stop living in one person's head. Everyone who needs to act sees the same day.
How long before it is doing anything useful?
We start with your product list and customers. Then we run a night of real orders alongside what you do now, and you compare the two in the morning.
Who can see our cost prices?
Only your business. This is enforced in the database, and we test it to prove another wholesaler cannot see your costs.
What if a driver has no signal?
The phone holds the round and takes the signature and photos offline, then sends them once it has signal. This happens every night in loading bays.
One evening, run twice
Book a night run.
One evening of your real orders - read, bought, priced, picked, routed and invoiced - run beside what you do now. Compare the two in the morning.