Weekly menu manager
Build next week's menu ahead, with photos, sizes, swaps, macros and prices. Publish it on a schedule.
Meal prep software: weekly menus, subscriptions & zones
Meal prep: weekly menus in, kitchen lists out. Subscriptions that cook themselves.
The menu goes up on Instagram, orders roll in through DMs and texts until midnight Sunday, the production count gets worked out on a calculator and the driver's route lives in somebody's head. We build ordering, subscription, production and delivery systems for meal prep businesses that all talk to each other. Then we host them and look after them.
Looking for meal prep software that runs the menu, the kitchen and the delivery run?
A meal prep business runs on a weekly loop: post the menu, take orders until the cut-off, buy the ingredients, cook, portion, label, pack and deliver. Then do it all again. Most kitchens hold that loop together with an online store that wasn't built for it, a spreadsheet for the counts, a group chat for changes and a lot of late nights. One customer swaps their chicken for beef after cut-off and the whole count is out.
Wollopit builds custom meal prep software around how your kitchen actually runs. Publish the week's menu once and it shows on your website and in your customers' accounts. Orders lock at the cut-off. The kitchen gets portion counts and prep lists by morning, the buyer gets a shopping list and the driver gets a route. Subscribers skip, pause or swap meals without messaging you. We connect the tools you already like, replace the ones holding you back and look after the lot on our own servers.
01The problems
What we hear from meal prep businesses
Does your meal prep business have these problems? Here's how we'd fix them.
Most meal prep businesses we talk to cook great food and run the orders on a patchwork of Instagram, Shopify plugins and a calculator. It works, right up until the week you double in size.
- The problemThe menu only lives on InstagramThis week's meals go up as a story, customers miss it and half of them order last week's dishes by text.How we fix itA weekly menu manager that publishes to your website and customer accounts, with a heads-up email or SMS when the new menu drops.
- The problemOrders coming in through DMsInstagram, Facebook, texts and the odd phone call. Something always gets lost and someone always gets the wrong meals.How we fix itProper online ordering with customer accounts, saved addresses and payment taken up front. Every order lands in one list.
- The problemThe cut-off isn't really a cut-offOrders and changes keep trickling in Sunday night and Monday morning after you've already bought the chicken.How we fix itOrders lock themselves at your cut-off. Late orders can go to next week or a short waitlist if you want to allow a few.
- The problemProduction counts on a calculatorSomebody adds up 40 orders by hand to work out how many butter chicken, how many large, how many no-rice.How we fix itPortion counts by meal, size and swap generated the second orders lock, printed for the kitchen by morning.
- The problemBuying ingredients by gut feelYou guess how many kilos of thigh, rice and broccoli to order and end up with a bin full of waste or a short batch.How we fix itA shopping list built from your recipes and the week's counts, grouped by supplier so the orders go out in minutes.
- The problemDelivery fees are a guessSomeone 40 minutes away pays the same as the bloke next door and the driver loses an hour on one drop.How we fix itDelivery zones by postcode or map area, each with its own fee, minimum order and delivery days.
- The problemRoutes planned in Google MapsThe driver plugs in addresses one by one, misses a gate code and rings you from the car.How we fix itDelivery runs generated from the week's orders, sorted by zone, with drop notes and photo proof of delivery.
- The problemRegulars reorder every week by handYour best customers forget to order, then message on Monday asking if they can still get in.How we fix itMeal plan subscriptions that roll over automatically. Customers skip a week, pause for holidays or swap meals themselves.
- The problemAllergies slip throughA customer told you about their nut allergy in a DM three months ago and nobody on the line knows.How we fix itDietary needs saved on the customer's account, flagged on the order, the packing list and the label.
- The problemLabels written by handSharpie on lids at 11pm, no use-by date and macros nobody can read.How we fix itPrinted labels with the meal name, ingredients, allergens, macros, use-by date and the customer's name if you want it.
- The problemGym fridge orders by textThe gyms and cafés you stock text their order whenever they remember and the invoice gets done next week.How we fix itA wholesale portal where fridge partners reorder at their own pricing, with invoices going straight into Xero or MYOB.
02What we build
Solutions
What we build for meal prep businesses. 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.
Online ordering with cut-offs
Customer accounts, saved addresses, payment up front and orders that lock at your cut-off.
Meal plan subscriptions
5, 10 or 15 meal plans that bill and roll over each week, with skip, pause and swap built in.
Customer self-service
Customers change meals, delivery address, plan size and payment card without messaging you.
Kitchen production lists
Portion counts by meal, size and swap, cook sheets by station and a packing list per customer.
Ingredient buying lists
Recipes multiplied by the week's counts, grouped by supplier, with what's already in the cool room taken off.
Delivery zones & fees
Postcodes or map areas with their own fees, minimums and delivery days. Out-of-zone addresses offered pickup.
Driver runs & proof of delivery
Runs sorted by zone, drop notes and gate codes, photo proof and 'on the way' texts to customers.
Pickup points
Gyms, cafés or your kitchen door as collection spots with their own days and time windows.
Labels with macros & allergens
Meal name, ingredients, allergens, macros, use-by and customer name, printed straight from the packing list.
Wholesale & fridge partner portal
Gyms and cafés reorder at their own pricing, with standing orders and invoices to Xero or MYOB.
Customer emails & SMS
New menu alerts, cut-off reminders, delivery texts and win-back emails to people who've gone quiet.
A website that sells
Hand-built, quick on mobile, with this week's menu front and centre, built to rank for 'meal prep near me'.
03The systems
The big ones
Your whole week, on one system.
These are the systems meal prep businesses ask us about most. Each one works on its own and they get properly clever when they're joined up.
Weekly menus & ordering
Post the menu once. Orders lock at the cut-off.
Build next week's menu ahead and it goes live on your website and in customer accounts on the day you choose. Orders come in with payment taken and stop the moment your cut-off hits, so the count you shop for is the count you cook.
- Menus built and scheduled ahead
- Photos, sizes, swaps and add-ons
- Macros and allergens on every meal
- Customer accounts and saved addresses
- Payment taken at checkout
- Cut-off by delivery day
- Sold-out limits per meal
- Late order waitlist if you want one
- New menu email and SMS alerts
- Order history per customer
Meal plan subscriptions
Regulars who never forget to order.
Customers pick a plan and it rolls over every week without a single DM. They skip a week, pause for a holiday or swap meals from their phone. Failed cards retry on their own so you're not chasing money.
- 5, 10, 15 or custom meal plans
- Weekly or fortnightly billing
- Skip a week or pause for holidays
- Swap meals before the cut-off
- Chef's pick for people who don't choose
- Failed payment retries and reminders
- Plan upgrades and downgrades
- Discounts for longer commitments
- Win-back emails for paused customers
- Subscriber numbers week on week
Kitchen production
From orders to cook sheets by morning.
When orders lock, the kitchen gets portion counts by meal and size, cook sheets by station and a packing list for every customer. Your recipes turn the count into a shopping list so the supplier orders go out before lunch.
- Portion counts by meal, size and swap
- Cook sheets by station
- Raw weights from your recipes
- Ingredient buying list by supplier
- Cool room stock taken off the list
- Packing list per customer
- Allergy flags on every list
- Prints or shows on a kitchen screen
- Batch records for food safety
- Waste and yield notes
Delivery zones & runs
Fair delivery fees and a driver who knows where he's going.
Draw your delivery zones on a map or set them by postcode, each with its own fee, minimum and delivery day. The week's orders turn into driver runs with drop notes and customers get a text when their meals are on the way.
- Zones by postcode or map area
- Fees and minimums per zone
- Delivery days per zone
- Pickup points for out-of-zone customers
- Runs sorted by zone and stop order
- Gate codes and drop notes
- Photo proof of delivery
- 'On the way' texts to customers
- Cooler bag returns tracked
- Australia Post or Sendle for regional orders
Labels & dietary
Every lid labelled. Every allergy flagged.
Dietary needs live on the customer's account instead of in an old DM. They show on the order, the packing list and the label. Labels print straight from the packing list with ingredients, allergens, macros and the use-by date.
- Dietary needs saved per customer
- Allergy flags on orders and lists
- Ingredients and allergens per meal
- Macros per portion
- Use-by and packed-on dates
- Customer name on the label
- Prints to thermal label printers
- Dietary filters on the menu
- Vegan, GF and DF tags
- Batch number for recalls
04How it changes
Before and after
A Sunday cook-up, wolloped.
Here's how a typical cut-off weekend could change. Every kitchen is different, so we map yours first.
Before
- Scroll DMs and texts to find every order
- Chase regulars who forgot to reorder
- Add up portions on a calculator at 10pm
- Guess how much chicken and rice to buy
- Write labels by hand with a Sharpie
- Plan the delivery run in Google Maps
After
- Orders locked themselves at 6pm Sunday
- Subscriptions rolled over on their own
- Portion counts printed for the kitchen
- Shopping list sent to suppliers by lunch
- Labels print with macros and allergens
- Driver runs ready with drop notes
05Services
Everything under one roof
Software, websites and systems for meal prep businesses.
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 meal prep businesses
Built around how your meal prep business actually runs: weekly menu manager, online ordering with cut-offs and the admin in between, in one system you own.
Websites for meal prep businesses
Fast, hand-built websites that rank for the searches your customers make and turn visits into enquiries, bookings or orders.
Meal prep business 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 meal prep businesses
Meal plan subscriptions and customer self-service: customer and staff portals that work on any phone without an app store.
Integrations and automation
We connect Shopify, WooCommerce and Square so information moves on its own and nobody retypes it.
Hosting, support and care
Managed hosting, updates, backups and security for your meal prep business, looked after by the people who built it.
06Integrations
Connections
Plays nicely with what you already use.
We connect to the tools you rely on, work alongside the store you're happy with or replace the parts holding you back.
- Shopify
- WooCommerce
- Square
- Stripe
- Recharge
- Xero
- MYOB
- Klaviyo
- Mailchimp
- Australia Post
- Sendle
- Shippit
- Circuit
- 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 meal prep business: the systems, the busy days and the jobs everyone hates. Then we fix the bits that matter most first.
- 01
Think
We spend time in your kitchen on prep day and at your desk on cut-off night, then work out what's actually slowing you down.
- 02
Archi-tech
We plan it before writing code: your menus, plans, cut-offs, recipes, zones, labels, 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 your next menu drops.
- 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 meal prep businesses ask us.
Something else on your mind? Ring 0423 011 252 and ask the people who'd build it.
Can it print labels with macros?
Yes. Labels can show the meal name, ingredients, allergens, macros, use-by date and the customer's name. They print straight from the packing list to a thermal label printer.
Can customers skip a week or swap meals themselves?
Yes. Subscribers log in to skip, pause, swap meals or change their plan before the cut-off. The production count updates on its own.
Can delivery fees change by suburb?
Yes. Set zones by postcode or draw them on a map, each with its own fee, minimum order and delivery days. Anyone outside a zone can be offered a pickup point.
We already sell through Shopify. Do we have to switch?
No. If Shopify or WooCommerce is doing its job we build around it: cut-offs, production lists, zones, runs and labels on top. If it's holding you back, we'll show you what replacing it would involve before anything changes.
Can it work out what ingredients to buy?
Yes. Load your recipes once and the system multiplies them by the week's counts, takes off what's already in the cool room and groups the list by supplier.
Can gyms and cafés order for their fridges?
Yes. Fridge partners get their own login with their pricing and standing orders. Invoices go straight into Xero or MYOB.
How much does a meal prep 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 cut-offs and production lists 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 meal prep businesses 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 meal prep business 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.