Choose the cuts, volumes and delivery days you can offer. Chefs can build a whole order from your range.
STEP 1
Share your catalog and prices. We organize your cuts by category and use the names chefs search for, so they can find your products.
STEP 2
A brasserie in Grimaud orders 30 kg of ribeye, 20 kg of fillet and 40 kg of striploin for its weekly delivery.
STEP 3
Check the quantities, prices and delivery day for the whole order. The order is confirmed when you accept it.
STEP 4
Load the extra order alongside your regular deliveries and drop it off at the restaurant.
STEP 5
The brasserie can reorder its weekly selection and adjust quantities as its menu and bookings change.
Share your prices and availability using the tools you already work with.
Set the price per kilo and the quantity available for each cut. Mark it as sold out when the last kilo goes.
Send the price list you already share with customers. If it only lists prices, confirm availability separately.
Export your product list with a cut, price per kilo and available quantity on each row.
Tell us which system you use. We’ll check how it can share prices and stock with Pièce.