Click & collect
Online orders with estimated prices, cut preferences and pickup time slots that match your opening hours.
Butcher software: click & collect priced by the kilo
Butchers: online orders priced by the kilo. Cut more, write less.
Phone orders scribbled on butcher's paper, weights argued at the counter, meat packs nobody can buy online and Christmas hams tracked on a clipboard taped to the cool room door. We build ordering systems for butcher shops that actually understand weight, then we host them and look after them.
Looking for butcher online ordering software that handles weight properly?
Butchers sell by weight and the final price isn't known until the knife's done its job. Ask for a 1.5kg rolled pork shoulder and you'll get 1.62kg. Off-the-shelf online stores hate that. They want a fixed price per item, so most butchers either give up on online orders or fudge it with flat prices that cost them money every week. Meanwhile the phone rings all morning and the orders end up on a docket spike.
Wollopit builds custom butcher software around how your shop actually runs. Customers order online with estimated prices, cut preferences and a pickup time. Final weights come off the scale at packing and the card is charged the right amount. Meat packs, Christmas pre-orders, local delivery and restaurant accounts all live in the same system. We connect the POS and scales you already trust and look after the lot on our own servers, so you can get back on the block.
01The problems
What we hear from butchers
Does your butcher shop have these problems? Here's how we'd fix them.
Most butchers we talk to are flat out on the block and run the ordering side on paper, phone calls and memory. It holds up fine until the week before Christmas.
- The problemPhone orders on paperOrders taken mid-cut with bloody hands, written on whatever's nearby, then lost, misread or double-packed.How we fix itOnline orders with cut preferences and pickup times land on one packing list, sorted by collection time.
- The problemOnline stores can't price by the kiloFixed prices mean you either overcharge, undercharge or refuse to sell anything that varies in weight.How we fix itEstimated prices at checkout, the card held for the estimate, then charged the actual weight off the scale at packing.
- The problemSpecial requests go missingButterflied, skin on, 2cm thick, no fat, cut in four. Half of it never makes it from the phone to the block.How we fix itCut, thickness, trim and pack-size options on every product, printed clearly on the packing ticket.
- The problemMeat packs only sell over the counterBBQ packs, family packs and bulk buys are your best value lines but nobody can order them online.How we fix itMeat packs online with swaps, sizes and pack contents that change with what's on the bench.
- The problemChristmas ham and seafood chaosA clipboard of ham orders, deposits taken in cash, a queue out the door on the 24th and someone's order missing.How we fix itSeasonal pre-orders with deposits, capped pickup slots and an order board the whole team can see.
- The problemThe specials board stays in the windowThis week's specials go on the chalkboard and maybe a Facebook post. Nobody driving past at 6pm sees them.How we fix itSpecials managed once and pushed to the website, in-store screens, email and socials together.
- The problemLocal delivery done on the flyDeliveries squeezed in after close, no proper zones or minimums and the driver ringing for addresses.How we fix itDelivery by suburb with zones, minimum orders, delivery days and a run sheet in drop order.
- The problemRestaurant orders by text at 5amCafés and restaurants text their orders overnight, then someone retypes it all into invoices.How we fix itA wholesale portal where venues order at their own pricing, with standing orders and invoices into Xero or MYOB.
- The problemRetyping weights at the tillWeights read off the scale, keyed into the POS, then keyed again for the online order. Mistakes cost money.How we fix itScale and label integration so packed weights flow into the order and the POS without retyping.
- The problemNo idea what a body actually yieldsA side of beef comes in and nobody knows what came out of it or what's left in the cool room.How we fix itCarcass and primal yield tracking with stock levels for each cut, so you know what's worth selling online today.
- The problemFood safety logs on a clipboardCool room temps, cleaning and supplier records on paper that turns to mush right before the audit.How we fix itTemperature, cleaning and traceability logs on a phone or tablet, ready to show the inspector.
02What we build
Solutions
What we build for butchers. Usually all talking to each other.
Pick the one that's hurting most or join the whole lot up. Everything is built around how your team works, not the other way round.
Weight-based pricing
Priced per kilo or per piece, card held for the estimate and charged the final weight, with automatic refunds when it's under.
Cut & prep options
Thickness, trim, bone in or out, marinades and pack sizes on every product, printed on the packing ticket.
Meat packs & bulk buys
BBQ, family and freezer packs with swaps, sizes and contents you can change week to week.
Seasonal pre-orders
Christmas hams, turkeys, seafood and Easter orders with deposits, capped pickup slots and reminder SMS.
Local delivery
Delivery zones by suburb, minimum orders, delivery days and a run sheet in drop order for the driver.
Wholesale accounts
Cafés, restaurants and caterers order at their own pricing, with standing orders and invoices into Xero or MYOB.
Specials manager & screens
Weekly specials on the website, in-store TVs, emails and socials, updated from one place.
Scale & label integration
Packed weights from your scales flow into the order so nobody retypes a number.
Yield & cut stock
Track what each carcass or primal yields and what's left of every cut, with online stock that follows.
Food safety logs
Cool room and display temperatures, cleaning checklists and supplier traceability on staff phones.
Regulars & loyalty
Saved orders, reorder in one tap, points or stamps and a heads-up when their favourite cut is on special.
A website that sells meat
Hand-built, quick on mobile, with your range, specials and ordering, built to rank for 'butcher near me'.
03The systems
The big ones
Your whole butcher shop, on one system.
These are the systems butchers ask us about most. Each one works on its own and they get properly useful when they're joined up.
Click & collect
Online orders that understand a kilo.
Customers order by weight or by piece and see an honest estimated price. When the order's packed the real weight comes off the scale and the card is charged the right amount, no counter arguments required.
- Price per kilo or per piece
- Estimated price shown at checkout
- Card held, final weight charged
- Automatic refunds when it's under
- Cut, trim and thickness options
- Pickup slots with daily limits
- Packing list sorted by pickup time
- SMS when the order's ready
- Saved orders and one-tap reorders
- Local delivery zones and run sheets
Meat packs
Your best value packs, finally online.
BBQ packs, family packs and freezer bulk buys built from what's actually on the bench this week. Customers can pick a size and swap a cut while you keep the margin where it should be.
- BBQ, family and freezer packs
- Small, medium and large sizes
- Swaps with price rules
- Contents changed week to week
- Pack stock linked to cut stock
- Pre-made or packed to order
- Gift packs and vouchers
- Repeat packs on a schedule
Christmas & seasonal
Christmas week without the clipboard.
Hams, turkeys, prawns and roasts pre-ordered online with deposits paid up front. Pickup slots are capped so the queue spreads across the day and everyone on the team can see exactly what's owed to whom.
- Pre-orders for hams, turkeys and seafood
- Deposits or full payment up front
- Capped pickup slots per hour
- Order board on any screen
- Weight ranges like 4-5kg ham
- Final balance charged at pickup
- Reminder SMS the day before
- Easter and long weekend runs too
- Supplier order totals worked out for you
Wholesale accounts
Restaurants order themselves. No more 5am texts.
Cafés, restaurants and caterers get their own login with their pricing, order history and delivery days. Orders land on the packing list next to retail and invoices go straight to your accounts.
- Accounts with their own pricing
- Standing weekly orders
- Order cut-off times
- Delivery days by account
- Final weights on every invoice
- Invoices into Xero or MYOB
- Credit limits and account holds
- Statements and overdue reminders
Stock, yield & food safety
Know what's in the cool room. Prove it's cold.
Log each body or primal as it comes in and track what it yields across cuts, trim and waste. Stock follows into the online shop and food safety records live on a tablet instead of a soggy clipboard.
- Carcass and primal intake
- Yield by cut, trim and waste
- Cut stock shared with online orders
- Sold-out cuts hidden automatically
- Cool room and display temp logs
- Out-of-range temperature alerts
- Cleaning checklists by shift
- Supplier and batch traceability
- Audit-ready reports
04How it changes
Before and after
Christmas week, wolloped.
Here's how the run-up to Christmas could change. Every butcher shop is different, so we map yours first.
Before
- Ham orders on a clipboard by the till
- Deposits in cash with a scribbled receipt
- Phone ringing all day with order changes
- Weights argued at the counter on the 24th
- A queue around the block from 6am
- Someone's turkey missing from the cool room
After
- Pre-orders taken online from November
- Deposits paid by card up front
- Customers change their own orders before cut-off
- Final weights charged automatically at packing
- Pickup slots spread the crowd across the day
- Every order tagged, tracked and ticked off
05Services
Everything under one roof
Software, websites and systems for butchers.
Whether you're starting fresh or upgrading what you've got, it's one team from the first sketch to the support call.
Custom software for butchers
Built around how your butcher shop actually runs: click & collect, weight-based pricing and the admin in between, in one system you own.
Websites for butchers
Fast, hand-built websites that rank for the searches your customers make and turn visits into enquiries, bookings or orders.
Butcher shop system upgrades
Running on spreadsheets, old software or a platform you've outgrown? We move your data across and upgrade in stages so the business never stops.
Apps and portals for butchers
Cut & prep options and meat packs & bulk buys: customer and staff portals that work on any phone without an app store.
Integrations and automation
We connect Square, Lightspeed and Shopify so information moves on its own and nobody retypes it.
Hosting, support and care
Managed hosting, updates, backups and security for your butcher shop, looked after by the people who built it.
06Integrations
Connections
Plays nicely with what you already use.
We connect to the POS, scales and accounting you rely on, work alongside platforms you're happy with or replace the ones holding you back.
- Square
- Lightspeed
- Shopify
- WooCommerce
- Stripe
- Tyro
- Xero
- MYOB
- Avery Berkel
- Bizerba
- Mettler Toledo
- Uber Eats
- DoorDash
- Mailchimp
- Google Business Profile
- Deputy
07How we work
The process
Some people dip their toe in. We turn up in a rebreather.
We get properly below the surface of your butcher shop: the systems, the busy days and the jobs everyone hates. Then we fix the bits that matter most first.
- 01
Think
We spend time at the counter, on the block and in the cool room, then work out what's actually slowing your shop down.
- 02
Archi-tech
We plan it before writing code: your products, weights, packs, pickups, delivery, wholesale accounts, hosting and cost.
- 03
Build
Real engineering, shown to you early and often. Usually the most painful bit first, so you get a win before Christmas.
- 04
Look after
We host it, maintain it and keep improving it. When something breaks you call the people who built it.
08Questions
FAQ
Things butchers ask us.
Something else on your mind? Ring 0423 011 252 and ask the people who'd build it.
How does pricing work if the weight changes?
Customers see an estimated price at checkout and their card is held for that amount. At packing the real weight is recorded and they're charged the actual price. If it comes in under, they pay less automatically.
Can customers ask for specific cuts and thickness?
Yes. Every product can have options like thickness, trim, bone in or out, marinade and pack size. They print clearly on the packing ticket so the block gets it right.
Can it handle the Christmas rush?
Yes. That's where it earns its keep. Pre-orders with deposits, capped pickup slots and an order board mean you know exactly what's coming and when.
Do we have to replace our POS or scales?
No. We build around what works. We connect to Square, Lightspeed and most popular POS systems. Where your scales support it we pull packed weights straight into orders.
Can restaurants and cafés order through it?
Yes. Wholesale customers get their own login with their pricing, standing orders and delivery days. Invoices go into Xero or MYOB.
Can we do local delivery as well as pickup?
Yes. Set delivery zones by suburb, minimum orders and delivery days. The driver gets a run sheet in drop order.
How much does a butcher ordering system cost?
It depends on what you need, so we quote up front once we understand it. No surprise invoices, no lock-in and you own what we build.
How long does it take?
Smaller jobs like click and collect or Christmas pre-orders can be quick. Bigger systems are planned in stages so you get the first win early instead of waiting for everything at once.
Who looks after it once it's built?
We do. We host it on our own managed servers and keep it updated and secure. When you need something you ring the people who built it.
We already have systems. Can you upgrade them instead of starting again?
Usually, yes. Most butchers we work with keep what's working and upgrade the rest in stages. We move your data across, connect the old and new while we switch and retire the old system only when the new one is proven.
Contact
Got a butcher shop problem? Consider it wolloped.
Tell us what's slow, broken, manual or missing. You don't need a spec, just describe what's going on.