Meat
Butchery wholesale, priced by weight and by account
Meat wholesale runs on negotiated rates, weight-based lines and standing orders from venues that need the same cuts every week. The margin is thin enough that pricing errors matter.
The problems
What we hear from meat distributors
01
Contract rates per venue
Agreements hold each account's negotiated price on each cut, with an expiry date, so an annual rate ends when it was meant to.
02
Weight, pack and each
Multiple units of measure per product with unit pricing alongside, so the invoice matches what the chef thought they ordered.
03
Repeat orders with small variations
Order guides grouped by section, standing orders for the predictable part, and a fast path to change only the week that differs.
What matters most here
The parts of Carrots this category leans on
The whole platform is included either way. These are simply the modules that do the heavy lifting in your category.