Pre-order software for butchers

Butchery has an unforgiving economic shape: you commit to a carcass, then discover what the week actually wanted. Get the balance wrong and the premium cuts sell out by Thursday while the rest sits in the chiller losing value by the day.

Orders first, knife second

A pre-order slot gives your trade customers a fixed window — restaurants, farm shops, delis and caterers order what they need by Thursday, and at the cut-off you get a single consolidated list. You break down and cut against demand you can see, rather than against last week's pattern plus a margin for error.

• One cutting list per delivery day, totalled by product across every customer.
• Weights and units that match your trade — kilos, whole birds, cases, per-item.
• Restaurant accounts on invoice, which is how trade buys meat.
• Written orders end disputes — the quantity is recorded where both sides can see it.

Better carcass utilisation

The real gain isn't admin time, it's yield. When you can see aggregated demand before you cut, you can balance orders against the whole animal instead of chasing the popular cuts and discounting the rest later. Some butchers use the visible order book to nudge customers toward what needs selling — an easy conversation to have on Wednesday, and an impossible one on Friday.

It runs alongside your shop

Your counter trade doesn't change. This is purely the wholesale side: a branded ordering page on your own domain for the accounts that buy from you every week, replacing the phone calls and texts you currently transcribe by hand.