How it works
Your accounts order from a list. Everything after that is handled.
No app for your chefs to download, no training, no change to your prices or terms. They sign in, they order off your list, and the week arrives in one place instead of six.
Getting set up
Three steps, about an afternoon.
List what you sell
Your products, your units, your wholesale prices. Set different pricing for particular accounts if that’s how you already work.
Invite your accounts
Invite the chefs and buyers you already sell to. They set up an account, sign in, and order from your list instead of texting you at 6am.
Work off one list
Orders, delivery runs, invoices and payments in one place. Export to your books whenever you like.
Orders
Every order lands in the same list.
It doesn’t matter what your accounts used to do — text, call, email a PO as a photo. Now it arrives as a line with a name, a count and a delivery day. You confirm the week in one screen.
- Bellwether Cafe12 sourdough, 6 baguette
- Gull & Anchor14 sourdough
- Rowan & Co.8 baguette, 4 focaccia
- Ash Street MarketStanding weekly
Deliveries
The run sheet writes itself.
Confirmed orders group into delivery days in the order you drive them. Print it, or keep it on your phone in the van. Notes stay attached to the stop, so whoever drives knows to ask for Dana and leave the Providence order at the bar.
- Bellwether CafeCambridge MA · back door
- Rowan & Co.Boston MA · ask for Dana
- Marlowe’sProvidence RI · leave at bar
Invoices
Invoiced on delivery, chased without you.
An invoice goes out when the order is marked delivered, on your terms. Reminders send themselves on a schedule you set. You stop being the person who has to ask twice.
| Account | Status | Amount |
|---|---|---|
| Bellwether Cafe | Paid | $184.00 |
| Rowan & Co. | Paid | $126.50 |
| Halyard Kitchen | Invoiced | $310.00 |
| Ash Street Market | Reminder due | $342.00 |
For your buyers
What the chef sees.
The half of this that decides whether it sticks. If ordering is harder than sending you a text, they’ll send you a text.
In the browser, not an app store
They create an account once and sign in from the browser they already have. No download, no training, nothing to install on the pass.
Your list, your prices
They see exactly what you sell them, at their price, with your minimum and cut-off time on the page.
Reorder in one tap
Last week’s order is pre-filled. Most orders are a change of two numbers and a send.
Questions
The ones we get asked most.
Do my accounts have to change how they order?
Yes, but only once. They set up an account and sign in through the browser — there’s nothing to download. In practice most producers move their accounts over one at a time across a couple of weeks, and keep taking texts from holdouts in the meantime.
Can I still take an order by phone?
Of course. Add it yourself in a few seconds and it behaves like any other order — same run sheet, same invoice.
What about variable weights?
Butchers and ranchers can price by the pound and invoice on actual weight after the cut. The order carries an estimate and the invoice carries the real number.
Does it work with my accounting software?
Exports are CSV, which every package reads. Direct connections are on the list; tell us which one you use and it moves up.
Get started
Set up this afternoon. Take orders the same day.
$199 a month, cancel any time. Your prices, your minimums, your terms — Foodstack doesn’t set any of them.