Order intake · A concept for the accounts side

The reorder that takes thirty seconds, not a phone call.

A line cook opens the order guide, walks the par list, taps what's short, and hits send. It lands in one clean queue in Barrie — already keyed, already attached to the account. Phone and fax still ring; this just gives the accounts who'd rather tap a screen a door that's open at 11pm.

Try the reorder Open an account A demo · nothing submitted · built to show the flow

ways an order arrives today: phone · fax · web

clean queue it could all land in

re-keying between the account and the pick sheet

Standing order guide

Their par list, remembered. One tap to top it up.

The concept: each account sees only what they actually buy, with last-order and par baked in. Items under par surface first. Quantities are cases; nothing here is a real price or a real order.

Account #4127 The Boathouse Kitchen · Orillia, ON Rep: D. Whitfield Last delivery: Tue

Item

Pack

Par / on hand

Order (cases)

Fryer Oil, Clear CanolaSKU 20114 · staple

6 × 3 L

par 4 · 1 leftbelow par

Burger Patty, 6:1 ChuckSKU 33902 · staple

40 × 113 g

par 3 · 0 leftbelow par

Sysco Kitchener Fries, 3/8"SKU 11840 · staple

6 × 2 kg

par 5 · 4 left

Dinner Roll, Par-BakedSKU 47201 · staple

72 ct

par 2 · 2 left

Ketchup, Portion CupsSKU 60318 · staple

500 × 12 mL

par 1 · 1 left

Nitrile Gloves, LargeSKU 88540 · non-food

10 × 100 ct

par 2 · 0 leftbelow par

This order: 0 lines · 0 cases

Cut-off 4:00pm for next-day · delivery on your standing Tue / Fri route

Nothing changes in the warehouse

The order guide already lives in your system. This is a nicer front door to it.

Accounts self-serve

The account walks their own par list from a phone in the kitchen. No hold music, no "can you read that SKU back to me."

One clean queue

Every submission lands as a structured order — account, SKUs, cases, cut-off — ready to flow to picking. No re-keying a fax, no misheard quantity.

Reps see the exceptions

The rep stops being a switchboard and starts working the accounts that didn't order, the ones trending down, the upsell that fits the par.

New account & special orders

The "can you set us up" call, captured once.

New restaurants, banquet halls, and cafeterias reach you the same way today: a call, and someone writing it down. This is that same conversation — captured once, routed to the right rep, nothing lost between the counter and the warehouse.

Every submission becomes one queued lead with volume, location, and contact already attached. A concept, not your live intake.

Since 1996, one of the corridor's own. This is just the door made easier to open.

Phone and fax aren't going anywhere. This is the extra lane for the accounts who'd rather tap a screen at close — and one clean queue behind all of it. That's the whole idea, and it's built above, yours to keep.

See the reorder again