Trade ordering portal
Chefs log in on phone or desktop, see their own cuts and prices and order in under a minute.
Wholesale butcher software: trade orders & delivery runs
Wholesale butchers: trade orders without the phone tag. Cut more, chase less.
Chefs ring at 9pm with a rack order and text a change at 5am. Meanwhile the order book is a clipboard by the bandsaw. Cut specs get misheard, weights get fixed by hand on invoices and the run is planned in the driver's head. We build trade ordering, pricing, packing and delivery systems for wholesale butchers that all talk to each other. Then we host them and look after them.
Looking for wholesale butcher software that handles trade orders, cut specs and runs?
A wholesale butcher is a boning room, a packing line, a sales desk and a trucking company all at once. Restaurants, cafés, pubs and caterers order specific cuts on their own schedules at their own prices. Most of it still comes in by phone, text and voicemail. Then somebody writes it on a docket, the boning room cuts to it, the packer weighs it and the office retypes the lot into Xero with the final weights.
Wollopit builds custom software for wholesale butchers around how your shop actually runs. Chefs order in a portal with their saved cut specs. Standing orders roll over every week unless they change them. Packed weights from your scales flow straight onto the invoice at that account's price. The delivery run builds itself from the day's orders. We connect the tools you already like, replace the ones holding you back and look after the lot on our own servers so you can get back on the tools.
01The problems
What we hear from wholesale butchers
Does your wholesale butcher have these problems? Here's how we'd fix them.
Most wholesale butchers we talk to cut beautiful meat and run the trade side on dockets, texts and memory. It holds together until the Monday rush.
- The problemOrders by phone and text at all hoursChefs ring after service, text at dawn and leave voicemails while you're on the bandsaw. Something always gets missed.How we fix itA trade portal where chefs order any time. Every order lands in one list with nothing to transcribe.
- The problemCut specs misheard'Two-bone rack, cap off, frenched' turns into the wrong rack and a cranky chef on the phone at 11am.How we fix itSaved cut specs per customer: trim, thickness, portion weight and packing, printed on every pick ticket.
- The problemStanding orders retyped every weekThe same 20 kilos of mince and 40 porterhouse for the same café, written up by hand every Monday.How we fix itStanding orders that roll over automatically. Chefs tweak this week's quantities without breaking the regular order.
- The problemDifferent prices for every accountEach restaurant has its own deal and it lives in the owner's head or a spreadsheet nobody else can find.How we fix itAccount price lists with contract pricing, volume breaks and dated price changes that apply themselves.
- The problemInvoices fixed for final weightsThe order says 5kg, the packer weighs 5.34kg and the office adjusts every line by hand.How we fix itPacked weights captured at the scale go straight onto the invoice at the right price per kilo.
- The problemLate orders after cut-offOrders keep trickling in after the boning room has started. Someone always gets squeezed in.How we fix itOrder cut-offs per delivery day. Late orders get flagged or pushed to the next run automatically.
- The problemDelivery runs planned by memoryOnly one driver knows the drop order and which kitchen door is round the back.How we fix itRuns built from the day's orders with drop order, delivery windows, access notes and a driver app with proof of delivery.
- The problemCredits and short-ships lostA chef says the brisket was short and the credit gets scribbled on a docket that never reaches the office.How we fix itCredits and claims logged by drivers or chefs with photos, approved in one place and synced to Xero or MYOB.
- The problemThe boning room starts blindNobody adds up how many striploins the day's orders need until the cutting has already started.How we fix itA cutting list totalled from every order so the boning room knows exactly what to break down first.
- The problemChasing overdue accountsRestaurants on 30 days drift to 60. Following up is awkward and nobody has the time.How we fix itAccount balances, credit limits and polite automatic reminders. Accounts over terms go on hold until they pay.
- The problemTraceability on paperBatch numbers and carcase tags live on paper dockets, so a recall means digging through boxes.How we fix itBatch and lot tracking from carcase to customer with labels printed at packing.
02What we build
Solutions
What we build for wholesale 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.
Cut spec library
Trim, thickness, portion weight, packaging and notes saved per customer and per product.
Standing orders
Daily or weekly repeats that roll over on their own with one-off changes for this week only.
Account pricing
Price lists per account or group with contract rates, volume breaks and scheduled changes.
Weight-based invoicing
Packed weights from the scale onto the invoice per kilo or per piece with no retyping.
Order cut-offs
Cut-off times per delivery day with late order flags and next-run rollovers.
Cutting lists & pick tickets
Totals for the boning room and pick tickets for packers with specs printed on each line.
Labels & traceability
Labels with weights, use-by dates and batch numbers traced back to the carcase.
Delivery run planner
Drops grouped by area and day, sorted into order with delivery windows and access notes.
Driver app
Run sheets on the driver's phone with proof of delivery photos, signatures and temperature checks.
Credits & claims
Short-ships, returns and quality claims logged with photos and approved in one place.
Accounts & credit control
Balances, credit limits, statements and reminders with account holds when terms blow out.
Xero or MYOB sync
Invoices, credits and payments flowing into your accounting without double entry.
A website that sells to chefs
Hand-built, quick on mobile, with your range and a trade account sign-up. Built to rank for 'wholesale butcher near me'.
03The systems
The big ones
Your whole trade side, on one system.
These are the systems wholesale butchers ask us about most. Each one works on its own and they get properly clever when they're joined up.
Trade portal & cut specs
Chefs order themselves. Specs come through right.
Every trade customer gets a login with their own range, prices and saved cut specs. Orders come in at 10pm or 5am and land in one list with nothing misheard or missed.
- Trade logins for every account
- Customer-specific product range
- Saved cut specs per customer
- Trim, thickness and portion weights
- Reorder last week in one tap
- Notes for the boning room
- Order confirmations by email or SMS
- Works on any phone
- Order history for chefs
- Staff can key in phone orders too
Standing orders & cut-offs
The regular order rolls over. Changes still get through.
Standing orders create themselves for each delivery day so nobody retypes the café's weekly mince. Chefs can bump quantities or skip a week before cut-off. Late orders get flagged instead of squeezed in.
- Daily, weekly or fortnightly repeats
- One-off changes for this week only
- Skip a week for holidays
- Cut-off times per delivery day
- Late orders flagged or rolled over
- Public holiday schedules
- Reminders before cut-off
- Paused orders for accounts on hold
Weights & invoicing
Weigh it once. Invoice it right.
The packer weighs each item and the real weight goes straight onto the invoice at that account's price per kilo. Price lists, contract rates and credits all sit in one place and sync to Xero or MYOB.
- Packed weights captured at the scale
- Per kilo or per piece pricing
- Account price lists and contract rates
- Volume breaks and scheduled price changes
- Invoices sent when the order is packed
- Credits and claims with photos
- Invoices and payments into Xero or MYOB
- Statements and overdue reminders
- Credit limits and account holds
Boning room & packing
The boning room knows the day before it starts.
Every order adds up into a cutting list so the team knows how many striploins and lamb shoulders to break down. Pick tickets carry the specs. Labels print with weights, use-by dates and batch numbers.
- Cutting list totalled from all orders
- Pick tickets with specs on each line
- Packing screen by run and drop
- Labels with weights and use-by dates
- Batch and carcase traceability
- Recall reports in minutes
- Stock on hand by primal
- Short-stock alerts before packing
Delivery runs
The run builds itself. The driver knows every door.
Tomorrow's orders become delivery runs grouped by area and sorted by drop. Drivers get the run on their phone with access notes and delivery windows. Proof of delivery and temps come back to the office as they go.
- Runs built from the day's orders
- Drops sorted by area and window
- Access notes for every kitchen
- Driver app on any phone
- Proof of delivery photos and signatures
- Temperature checks at each drop
- Short-ships logged on the spot
- Live run progress for the office
- SMS to the chef when the van's close
04How it changes
Before and after
A Monday order rush, wolloped.
Here's how a Monday morning could change. Every butcher runs differently, so we map yours first.
Before
- Six voicemails and twelve texts from the weekend
- Standing orders written up again by hand
- A chef's rack spec misheard on the phone
- The boning room guesses what to cut first
- The office adjusts every invoice for final weights
- The driver plans the run in his head
After
- Weekend orders already sitting in one list
- Standing orders rolled over on their own
- Cut specs printed on every pick ticket
- The cutting list is totalled before the first knife
- Packed weights go straight onto invoices
- Runs built and waiting on the driver's phone
05Services
Everything under one roof
Software, websites and systems for wholesale 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 wholesale butchers
Built around how your wholesale butcher actually runs: trade ordering portal, cut spec library and the admin in between, in one system you own.
Websites for wholesale butchers
Fast, hand-built websites that rank for the searches your customers make and turn visits into enquiries, bookings or orders.
Wholesale butcher 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 wholesale butchers
Standing orders and account pricing: customer and staff portals that work on any phone without an app store.
Integrations and automation
We connect Xero, MYOB and Stripe so information moves on its own and nobody retypes it.
Hosting, support and care
Managed hosting, updates, backups and security for your wholesale butcher, 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
- Stripe
- Square
- Shopify
- WooCommerce
- Fresho
- Ordermentum
- Cin7
- Unleashed
- Deputy
- Circuit
- OptimoRoute
- DIGI scales
- Bizerba
- Google Business Profile
- Klaviyo
- Google Sheets
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 wholesale butcher: 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 order desk, in the boning room and on a delivery run, then work out what's actually slowing you down.
- 02
Archi-tech
We plan it before writing code: your accounts, cut specs, pricing, scales, runs, hosting and cost.
- 03
Build
Real engineering, shown to you early and often. Usually order intake first, so the phone goes quieter before the next Monday rush.
- 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 wholesale butchers ask us.
Something else on your mind? Ring 0423 011 252 and ask the people who'd build it.
Can chefs specify trim and portion sizes?
Yes. Cut specs, trims, thickness and portion weights can be saved per customer and per product. They print on every pick ticket so the boning room cuts it right.
Can invoices use the actual packed weight?
Yes. We capture weights from your scales or a packing screen. The invoice is built from what was actually packed at that account's price.
We already use Fresho or Ordermentum. Do we have to switch?
No. If a platform is doing its job we build around it and connect the bits it doesn't cover, like cut specs, runs or traceability. If it's holding you back we'll show you what replacing it would involve before anything changes.
Will it work with Xero or MYOB?
Yes. Invoices, credits and payments sync across so the office stops retyping.
Can drivers use it on their phones?
Yes. Run sheets, access notes, proof of delivery and temperature checks all work on any phone.
How much does a wholesale butcher 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 trade portal or standing 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 wholesale 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 wholesale butcher 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.