Who buys cheese in volume
A cheese producer sells to retail, to restaurants and to distributors, each wanting different formats and quantities. Professional buyers need fat content, ageing, packaging formats, shelf life and confirmation that the cold chain holds through delivery. They also need supply they can build a menu around, since a dish removed because an ingredient was unavailable is an expensive disruption.
What we build for a producer
First, a product range with fat content, ageing, format and shelf life, since chefs and buyers specify in exactly those terms. Second, HoReCa ordering with delivery windows and minimum quantities, replacing the calls that currently reach a sales manager during service. Third, cold chain terms and temperature handling stated, which is both a quality argument and a compliance requirement for the buyer. Fourth, certification documents downloadable, plus a client account with recurring orders for the restaurants ordering the same list weekly.