Seafood
Seafood ordering that respects the catch and the clock
Availability is decided by what came in, pricing follows the market, and the window between a chef deciding and the order being picked is short. The software has to keep up with a business that changes daily.
The problems
What we hear from seafood distributors
Daily availability
Assortments and product status control what each account can see and order today, so a chef never orders something you cannot supply this morning.
Spec and provenance on the line
Species, size grade, origin and handling documents sit on the product page, which is where a venue's food safety paperwork usually comes from.
Short ordering windows
Per-account cut-offs and delivery days, with the next delivery date shown up front, so the window is visible rather than explained.
What matters most here
The parts of Carrot this category leans on
The whole platform is included either way. These are simply the modules that do the heavy lifting in your category.