Pre-order software for farms and growers

Produce has the shortest window of any food business: once it's picked, the clock runs. Harvesting on a guess means either waste in the packhouse or an apology to a chef — and the information that would have prevented both existed, just not in a form anyone could use on the morning.

A deadline that fits the season

Publish what's actually available this week, with a cut-off before harvest. Restaurants, farm shops, box customers and wholesalers order against it. At the deadline you get one list — by product, totalled — and pick precisely that.

• Week-by-week availability — each slot carries its own product list, so the offer follows the season.
• Weights and units that suit produce — kilos, punnets, crates, bunches.
• Chefs and shops on invoice terms, box customers alongside them.
• One harvest list, not thirty separate orders to add up by hand.

For farm shops buying in

The same mechanism works in reverse. If you run a farm shop stocking other local producers, a supplier's pre-order page means your weekly order is placed once, recorded properly, and delivered as ordered — instead of a phone call that may or may not survive the journey to their production sheet.

Local sourcing that can be evidenced

Structured ordering leaves a record. For growers supplying schools, councils or hospitality groups with local-sourcing commitments, that trail is increasingly what turns an informal arrangement into a contract.