Daily catch list
Today's species, cuts, sizes and grades published each morning from your phone with photos and notes from the boat.
Seafood supplier software: catch lists & chef ordering
Seafood suppliers: today's catch, ordered before lunch. Daily lists chefs actually read.
The catch list gets texted to forty chefs one at a time, prices change overnight, orders come in by phone while you're on the packing floor and the delivery run lives in the driver's head. We build daily catch list, ordering, packing and delivery systems for seafood suppliers that all talk to each other, then we host them and look after them.
Looking for seafood wholesale ordering software that keeps up with a daily catch?
Seafood doesn't sit on a shelf waiting for someone to order it. What's available changes every morning with the boats, the auction and the weather. Prices move overnight and every restaurant expects its own rate. Most suppliers hold it together with a group text, a ringing phone, a whiteboard and somebody retyping dockets into Xero after the trucks have gone.
Wollopit builds custom seafood supplier software around how your morning actually runs. Publish today's catch once and every chef gets it. Orders land online by your cut-off at their own pricing. Actual weights from the packing bench flow straight to the invoice and the delivery run builds itself from the orders. 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 seafood suppliers
Does your seafood supplier have these problems? Here's how we'd fix them.
Most seafood suppliers we talk to know their product inside out and run the business on texts, phone calls and early starts. It works, right up until the morning three people call in sick.
- The problemThe catch list goes out by textEvery morning someone types out what came in and sends it to forty chefs, then answers the same 'got any bugs?' message twenty times.How we fix itPublish the catch once from your phone. Chefs get a text or email with a link to today's list and order straight from it.
- The problemPrices change every dayPrawns jump a few dollars a kilo overnight and the price list in the chef's inbox is from Tuesday.How we fix itLive daily pricing set each morning, so every chef sees today's price and nobody argues about last week's.
- The problemOrders by phone at 6amThe phone rings non-stop while you're trying to fillet, orders get scribbled on cardboard and one always goes missing.How we fix itOnline ordering that closes at your cut-off, with every order landing in one list ready to pick and pack.
- The problemEvery restaurant pays something differentYour best accounts get a better rate on snapper and nobody remembers who's on which deal.How we fix itAccount pricing per restaurant or group, applied automatically to every order and invoice.
- The problemOrdered 5kg, packed 5.3kgFish never weighs out exactly and every invoice gets corrected by hand before it goes anywhere.How we fix itOrder by estimated weight, enter actual weights at the bench and the invoice adjusts itself before it hits Xero or MYOB.
- The problemSold out but still sellingThe last of the Moreton Bay bugs goes at 7am and three more chefs order them anyway.How we fix itLive stock on the catch list. When it's gone it's marked sold out everywhere and chefs see suggested swaps.
- The problemDelivery runs planned by memoryThe driver knows the run, until he's off sick and the new bloke ends up at the wrong back door.How we fix itDelivery runs built from the day's orders, sorted by area with drop notes, access details and proof of delivery on a phone.
- The problemWhere did this fish come from?A chef asks about the barramundi or an auditor wants a batch traced and it's a hunt through dockets and boxes.How we fix itSupplier, catch date and lot on every order line, so you can trace any box from the boat to the kitchen in seconds.
- The problemChristmas prawns on a notepadDecember brings hundreds of retail pre-orders by phone and a queue out the door on the 24th with half the names spelt wrong.How we fix itRetail pre-orders online with pickup time slots, deposits and SMS reminders so Christmas Eve actually flows.
- The problemCold chain checks on a clipboardTemperature checks for the coolroom and trucks are written on a sheet that gets wet and lost.How we fix itDigital temperature logs on staff phones with alerts when something drifts out of range and records ready for an audit.
- The problemAccounts that never payA restaurant is ninety days behind and still getting deliveries because nobody checked before packing.How we fix itCredit limits, automatic account holds and statements that send themselves from your accounting software.
02What we build
Solutions
What we build for seafood suppliers. 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.
Live daily pricing
Set prices per kilo or per piece each morning with quick bulk changes and scheduled price updates.
Chef ordering portal
Chefs log in on their phone, see today's list at their pricing and order in a few taps before cut-off.
List alerts for chefs
A text or email the moment the list goes live, plus alerts for specials and favourite species.
Account pricing
Prices per restaurant, group or tier, with special deals and minimum orders handled automatically.
Standing orders & cut-offs
Regular weekly orders that roll over, cut-off times per delivery day and late order requests you can approve.
Catch weight invoicing
Estimated weights at order, actual weights at packing and invoices that adjust before they're sent.
Packing & weigh station
Pick lists on a tablet at the bench, scale weights captured and box labels printed with lot details.
Delivery runs
Routes built from orders by area, run sheets for drivers, drop notes and photo proof of delivery.
Traceability & lots
Supplier, catch date and lot linked to every box so recalls and audits take minutes, not days.
Retail & Christmas pre-orders
Public pre-orders with pickup slots, deposits and reminders for Christmas, Easter and weekend specials.
Cold chain logs
Coolroom and truck temperature checks on phones with out-of-range alerts and audit-ready records.
Invoices, credit & statements
Invoices straight into Xero or MYOB, credit limits, account holds and automatic statements.
A website that sells fresh
Hand-built, quick on mobile, with today's catch and retail ordering, built to rank for 'fresh seafood near me'.
03The systems
The big ones
Your whole morning, on one system.
These are the systems seafood suppliers ask us about most. Each one works on its own and they get properly clever when they're joined up.
Daily catch list
Publish the catch once. Every chef sees it.
What came in this morning goes up on your phone in minutes, with today's prices and how much you've got. Chefs get a heads up the second it's live and the list marks itself sold out as orders roll in.
- Publish from your phone on the dock
- Species, cuts, sizes and grades
- Prices per kilo or per piece
- Live stock that counts down
- Sold out shown everywhere instantly
- Photos and notes from the boat
- Text or email alert when it's live
- Specials and clearance lines
- Suggested swaps for sold out lines
- Copy yesterday's list to save time
Chef ordering
Orders in by cut-off. No ringing phone.
Every restaurant gets its own login with its own pricing, its usual order and its delivery days. Orders close at your cut-off and land in one tidy list instead of across texts, voicemails and cardboard.
- Ordering on any phone in a few taps
- Account pricing per restaurant
- Cut-off times per delivery day
- Standing orders that roll over
- Reorder last week's order
- Late order requests to approve
- Order notes like 'skin off, pin boned'
- Multiple venues under one group
- Order history and invoices for chefs
- Credit limits and account holds
Packing & catch weight
Real weights in. Right invoices out.
Pick lists show up on a tablet at the packing bench sorted by run. Staff enter the actual weight off the scale, print a label with the lot details and the invoice corrects itself before it reaches Xero or MYOB.
- Pick lists sorted by delivery run
- Actual weights captured at the bench
- Invoices adjust to real weights
- Box labels with lot and catch date
- Supplier and lot on every line
- Recall lookup in seconds
- Short picks flagged to the office
- Invoices straight to Xero or MYOB
- Cold chain checks on the same tablet
Delivery runs
Runs that plan themselves from the orders.
Once orders close the system groups them into runs by area and delivery window. Drivers get the run on their phone with drop notes and back door details, then snap a photo at every drop so there's no argument later.
- Runs built from the day's orders
- Grouped by area and delivery window
- Run sheets on the driver's phone
- Drop notes and access details
- Photo proof of delivery
- Truck temperature logs
- Chefs notified when it's on the way
- Missed drops flagged to the office
Retail & Christmas
Christmas prawns without the chaos.
The public pre-order online with pickup time slots and a deposit, so you know exactly how much to buy before the auction. Reminders go out automatically and Christmas Eve becomes scan, hand over, next.
- Online pre-orders for the public
- Pickup time slots with limits
- Deposits or full payment upfront
- SMS reminders before pickup
- Totals by product for buying
- Pickup list by time slot
- Weekend specials and seafood packs
- Works with Square at the counter
04How it changes
Before and after
A morning at the market, wolloped.
Here's how a weekday morning could change. Every seafood supplier is different, so we map yours first.
Before
- Type out the catch and text it to forty chefs one by one
- Answer the same questions about bugs and prawns all morning
- Phone rings non-stop while you're on the packing bench
- Orders scribbled on cardboard and one goes missing
- Invoices fixed by hand for actual weights
- The run planned from memory as the truck pulls out
After
- Publish today's catch from your phone in minutes
- Chefs get a text and order at their own pricing
- Orders close at cut-off in one tidy list
- Pick lists show up at the bench sorted by run
- Real weights flow straight to the invoices in Xero
- Runs build themselves and drivers have them on their phones
05Services
Everything under one roof
Software, websites and systems for seafood suppliers.
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 seafood suppliers
Built around how your seafood supplier actually runs: daily catch list, live daily pricing and the admin in between, in one system you own.
Websites for seafood suppliers
Fast, hand-built websites that rank for the searches your customers make and turn visits into enquiries, bookings or orders.
Seafood supplier 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 seafood suppliers
Chef ordering portal and list alerts for chefs: customer and staff portals that work on any phone without an app store.
Integrations and automation
We connect Xero, MYOB and Square so information moves on its own and nobody retypes it.
Hosting, support and care
Managed hosting, updates, backups and security for your seafood supplier, 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 ordering platforms you're happy with or replace the ones holding you back.
- Xero
- MYOB
- Square
- Shopify
- WooCommerce
- Stripe
- Fresho
- Ordermentum
- Klaviyo
- Mailchimp
- Google Business Profile
- Google Maps
- Circuit
- Australia Post
- Sendle
- 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 seafood supplier: the systems, the busy days and the jobs everyone hates. Then we fix the bits that matter most first.
- 01
Think
We turn up at 5am, stand on the packing floor and in the office, then work out what's actually slowing your mornings down.
- 02
Archi-tech
We plan it before writing code: your catch list, pricing, accounts, cut-offs, packing, runs, hosting and cost.
- 03
Build
Real engineering, shown to you early and often. Usually the catch list and ordering first, so the phone goes quiet sooner.
- 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 seafood suppliers ask us.
Something else on your mind? Ring 0423 011 252 and ask the people who'd build it.
Can chefs get a notification when the list is live?
Yes. Chefs can get a text or email when the daily list is published, plus alerts for specials or species they follow.
Can it handle catch weight invoicing?
Yes. Chefs order by estimated weight, your team enters the actual weight at packing and the invoice adjusts before it goes to Xero or MYOB.
Can each restaurant have its own pricing?
Yes. Pricing can be set per restaurant, group or tier and it's applied automatically to orders and invoices.
We already use Fresho or Ordermentum. Do we have to switch?
No. If a platform is doing its job we build around it and add what's missing, like the catch list, packing or delivery runs. If it's holding you back we'll show you what replacing it would involve before anything changes.
Can the public order from us too?
Yes. Retail pre-orders with pickup slots and deposits work well for weekends and especially Christmas, alongside your wholesale ordering.
How much does a seafood 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 a daily catch list 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 seafood suppliers 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 seafood supplier 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.