A chef's standing order, Tuesday's subscription boxes, and a half beef that hasn't come back from the processor. What you need is a Farmhand.

01 — WHOLESALE, RETAIL & SUBSCRIPTIONS

Three price lists. One freezer behind all of them.

The same walk-in fills a chef's standing order, a Saturday shopper's cart and Tuesday's subscription boxes. When a case of ground leaves for one of them, the other two should already know.

• A price list per buyer typeWholesale accounts see their pricing and terms. Retail sees retail. Members see theirs — off one catalog you maintain once.
• Weekly, biweekly or monthly billingSet the cadence per plan and let members switch their own without calling you.
• Inventory that reflects the freezerAdjust once when a cut runs out and every channel stops offering it.
• Variants and units per cutPounds, packages, cases, by the each. Priced and tracked separately, listed side by side.

02 — WHOLE ANIMAL

The animal sells in April. The weight comes back in October.

Whole, half and quarter sales are the largest orders you take and the hardest to invoice, because the number the price depends on is the one nobody has yet.

• Deposits that hold the spotCollect a deposit at reservation and credit it against the final invoice automatically.
• Priced on actual weightSet the rate, enter the weight when it comes back, and the balance invoices itself — no spreadsheet in between.
• Preorders ahead of the processing dateOpen the fall's animals now and cap the count at what you'll actually have.
• Weight-banded cuts for the shopSell a flank steak or a whole bird at its real size instead of averaging and eating the difference.
• Balances that chase themselvesFinal invoices go out with a pay link and retry on their own when a card fails.

03 — ROUTES & DELIVERY

Unlimited routes. Unlimited drivers.

• Every route and every driver includedRun as many zones and drivers as the week needs. There's no per-route or per-seat charge on top.
• Arrive-by windows per stopCommit to a time for an account or a drop site and build the run around it.
• Cold-first sequencingOrder the stops so frozen and refrigerated land before anything that can sit.
• Re-optimized the morning ofAdd a stop, drop one, or move a window and the run rebuilds itself.
• Pack lists and sign-out sheets in route orderStation-separated, per driver, per site — so what's loaded matches what's due.

04 — MARKETING

A full freezer is a marketing problem.

Every pound has to move before the next animal comes back, and the fastest way to move it is a message to people who already buy from you.

• Email and SMS to your own listSegmented by what they buy and when they last ordered, sent from your farm's name.
• Flash salesPost a surplus cut at a price for a window, push it to the people most likely to take it, and watch it clear.
• A website that sellsYour site, your shop and your subscriptions on one system, so a visitor can become a member without leaving.
• Campaigns built around the seasonA preorder push before a processing date, a clear-out when the freezer is heavy, a renewal ask before the year turns.

05 — SUPPORT & BILLING

Your members have questions. They don't have to be yours.

Pickup times, a hold for a week away, a card that expired, where the truck is. Real people on our team answer all of it, seven days a week, in your farm's voice — and every thread stays visible to you.

• Real people, seven days a weekChat, email and SMS for your members and for you, including the conversations we handle without you.
• Delivery confirmations and pickup remindersSent automatically, so a cooler doesn't sit on a porch overnight.
• Holds and skips members handle themselvesA week away or a full freezer stops being a phone call to you.
• Subscription billing that runs itselfWeekly, biweekly or monthly, charged on schedule, with receipts members can find later.
• Failed cards retry on their ownDeclines retry automatically and the member gets a branded notice with a link to fix it.