How greens are bought
Herbs and salad leaves are supplied to restaurants, hotels and shops on a daily or alternate-day cycle, with a hard cut-off for cutting and a delivery window that cannot slip. Every one of those orders currently arrives as a call or a message to someone who writes it down, and a missed one means a chef without coriander and a supplier replaced within the week.
What we build for a greens grower
First, a product range with cut-off times and delivery windows stated plainly, which removes most of the daily conversation. Second, standing orders per client that repeat automatically and can be adjusted before the cut-off. Third, trade accounts with volume pricing for kitchens and shops. Fourth, honest availability by day, because promising what is not cut is how a supplier loses a restaurant permanently.