In short
- Every order becomes the same kind of record, whichever way it came in.
- Availability comes from what is really in the field and the cooler.
- The invoice is made from what was delivered, not what was ordered.
One place for every order
Restaurant buyers text, households email, a shop calls, someone orders at the market. Whatever the channel, each order should become the same kind of record, on the customer's account, before anyone acts on it. That is the only way to see the whole week at once.
Availability from the field
An availability list typed up by hand is out of date the moment it is sent. Build it from stock on hand and what you expect to harvest, and send it from the system to the buyers who want it. When something sells out, it comes off the list.
Standing orders and shares
Weekly standing orders and seasonal shares are subscriptions: they repeat on their own until changed. A skipped week or a hold should take a click, not a note on the fridge.
Pick and pack from confirmed orders
The morning crew needs two lists: totals by product to pick, and orders by customer to pack. Both come from confirmed orders, so nothing ordered by text is left out.
Delivery runs
Group orders by delivery day and route. Working out the best route between stops is a separate service that can be connected; for many farms, a sensible order of stops on the list is enough.
Invoice what was delivered
Shorts and substitutions happen. Record them at delivery, so the invoice matches what arrived and nobody argues about a credit afterwards. Payment terms and reminders follow from the invoice.
Traceability
Lot and batch numbers can follow product from harvest to the invoice. Whether that satisfies a particular food safety or certification program has to be checked against that program's rules.
