It's the admin you already do,
just done for you
Most of what slows a butcher down isn't cutting. It's chasing orders, rewriting them onto a sheet, working out who owes what, and finding the paperwork when someone asks for it. Here's exactly how each part of that gets handled — and it's all included, free, with every introduction.
Common questions
Do I have to change how I work?
No. You cut how you cut, price how you price, and deliver on your own rounds. Use our platform if it's useful to you, or keep running orders through whatever you already use: the platform replaces the order book, not your business, and it's not a condition of anything. Same on the block: your packers can use the packer portal, or carry on packing from a paper sheet like today. Either way, your office ends up with the weights and can invoice off them.
What if I can't service a customer?
Then we don't introduce them. We'd rather place a customer with the right butcher than lose you both by forcing a bad fit.
Who holds the money?
You do. You invoice the customer directly on your own terms. We invoice you monthly for commission on the business we brought you, whether you run it through our platform or your own system.
Your customers don't change
how they order. You stop retyping it.
Every other system starts by telling your customers to learn a new app. Chefs don't. They send a WhatsApp at eleven at night, or an email with last week's list pasted in, or they leave a voice note on the way to the market. So we take the order in whatever form it turns up.
They message the number like they always have. It lands in your order inbox, already matched to their account by their phone number.
Sent to your orders address, typed out, forwarded, or pasted from a spreadsheet. Matched to the customer by the address it came from.
Voice note
Recorded and sent in. You get the audio to play back and a written draft alongside it, so you're checking a list rather than writing one.
Typed or pasted
"12 ribeye 10oz, 5kg mince, 2 boxes wings." Free text, written how a chef writes it, read into proper lines against your catalogue.
The catalogue
The ones who like ordering online get your full range, their own prices, their favourites and a reorder button. Two taps and it's in.
Over the phone
Some customers will always ring. Take it as you always did and put it straight in. Same screen, same paperwork out the other end.
All of it lands in one inbox, on one screen, with a badge when something new arrives. One click turns any of it into a draft order, priced on that customer's own price list, for you to check and confirm. Nothing gets retyped, and nothing gets missed at the bottom of a message thread.
Each, by the kilo, or by the box,
on the same product
Most ordering software makes you pick one unit per line and live with it. Meat doesn't work like that. The same sirloin is sold three different ways to three different customers, and it's still one product in your catalogue.
By piece
"Twelve 10oz sirloin." Ordered as a count, with the cut size as an option on the line. Portion-controlled kitchens order this way and price it this way.
By weight
"Five kilo of mince." Ordered in kg and priced per kg. Nothing to convert, nothing to estimate. It's the number they said down the phone.
By the box
"Two boxes of wings." You set what a box is: 5kg of ribs, 10 chicken, whatever you actually pack. The order converts it back to the real weight or count automatically.
And for anything sold each but invoiced by weight (whole birds, joints, a rib on the bone), the order carries an estimate, you enter the real weight on the scales as you pack, and the invoice switches from pro-forma to final on its own. No second pass, no adjusting invoices after the van's gone.
You can. Here's what
you'd be paying for
There are good trade ordering platforms out there. They're built for wholesalers, sold on a monthly licence, and they all start from the same assumption: that your customers will come to the software. Ours starts from the opposite one.
| Typical paid ordering software | Butchers Block Advisory | |
|---|---|---|
| What it costs | Monthly licence, often per user, usually a setup fee on top | No setup cost. Commission only on orders we bring you — a monthly fee only applies if you also want to run your own existing customers through it |
| If it brings you nothing | You still pay | You pay nothing |
| Where customers come from | Yours to find. The software is the software. | We introduce them: kitchens we've already met, whose spec and volume we know |
| WhatsApp, email and voice orders | Rarely handled. Someone still retypes them into the system. | Captured automatically into one inbox and turned into draft orders |
| Ordering units | Usually one unit per product line | Piece, kilo and box on the same product, priced correctly either way |
| Variable weights | Often an add-on, or a manual credit note afterwards | Built in. Weigh as you pack, invoice goes final by itself |
| Who holds the money | Sometimes the platform, on their payment terms | You do. You invoice direct, on your own terms. |
| Getting out | Annual contract, notice period | No tie-in. Stop whenever you like. |
The short version: a paid platform charges you to manage the customers you already have. We only earn anything when we've brought you a customer you didn't — so the software has to be good, because it isn't what you're paying for.
Built in a butcher's shop,
not in an office
Every one of these exists because something went wrong on a Tuesday and needed fixing. It's all included. There are no tiers and nothing is an upgrade.
Taking the order
- WhatsApp, email, voice note, typed text or the catalogue, all into one inbox
- Alert and a badge the moment a new one lands
- Free-text and voice orders read into priced draft lines
- Sender matched to the customer account automatically
- Order by piece, by kilo, or by the box
- Cut sizes and variants with their own price adjustments
- "Can't find an item?" requests you price up yourself
- Misc lines for anything not in the catalogue
Your customers
- Their own catalogue: you choose what each account can see
- Their own prices, by price list or per-product override
- Favourites that remember the exact cut and size
- Import a whole price list by pasting it from a spreadsheet
- Print any customer's price list at the prices they actually pay
- Standing cutting instructions that fill in every time
- Order history and one-tap reorder at today's prices
- An announcement banner for specials or delivery changes
Packing & despatch
- Separate packer login for the shop floor, with no prices and no customer data
- Big-button screens that work on a phone or tablet in the chill
- Enter actual weights as you pack, saved as you go
- Prefer paper on the block? Keep it: pack from a written sheet like you always have, your office types the weights in afterwards, and the invoice comes out exactly the same
- Voice entry: say the number, it fills the box and moves on
- Picking lists with tick boxes, one order or the whole day
- Box labels with customer name and box 2 of 5
- Driver run sheets grouped by route, in loading order
- A packed badge in the office the moment it's ready to invoice
Paperwork & money
- VAT invoices and delivery notes off the order, correctly zero-rated
- Pro-forma while weights are estimated, final once they're real
- Traceability and recall search by lot
- Order status moves itself as you print and pack
- Filter the whole day by delivery date and print it in one go
- CSV export for the bookkeeper
- Your company details, VAT number and invoice numbering
- Every order kept and searchable
Ready to talk?
Tell us where you're based, what you're good at and the capacity you've got. If we have kitchens that fit, let's have a conversation.
Talk to us about supplying