How poultry supply works
Poultry moves in volume, on a weekly cycle, to shops, kitchens and distributors who each phone to place the same order. Production is continuous and perishable, so an unsold day is a loss and an oversold day is a lost customer. Buyers also increasingly ask about veterinary status and feeding, and a farm that cannot answer in writing is treated as interchangeable with every other supplier.
What we build for a poultry farm
First, trade accounts with standing orders and cut-off times, which removes the weekly call entirely. Second, available volumes by week, so buyers plan around real production rather than hope. Third, veterinary status and feeding regime published, since that is now a purchasing criterion for serious buyers. Fourth, separate routes for live birds, processed product and breeding stock, because those are three different customers.