Wholesale produce · 80+ years · HACCP-accredited
Restaurants, retirement homes, and childcare kitchens from Oshawa to Barrie reorder the same cases every week — by phone, text, and voicemail that somebody has to key in by hand. This is that standing order, placed once by the account and dropped straight into the pick sheet. Nothing on the truck changes; the phone just stops being the only door.
The order desk
A logged-in account sees their usual list with last week's quantities already there. Tap up, tap down, send. It lands as one clean order on your pick sheet — no re-keying, no "did you say six or sixteen?" (Prices and pack sizes are placeholders to show the flow.)
Nothing changes on the truck
01
The chef, the LTC kitchen manager, the daycare cook — each opens their own list with last week's quantities pre-filled and adjusts. No callback, no voicemail tag.
02
Every order lands sorted by route and delivery day, priced and totalled, ready for the warehouse. The hours spent re-keying phone orders go back into the day.
03
Accounts that order the same thing every week set it once. It repeats, they tweak only what changed, and a missed order stops being a lost delivery.
Open a house account
New restaurant, retirement home, childcare centre, or grocer? Right now opening an account means a few phone calls and someone writing quantities on a pad. This is that same conversation, captured once, so the first order and every repeat after it lands clean.
Every submission becomes one queued account with contact, delivery days, and the standing list already attached — no re-keying, no missed callbacks. Thin margins mean the saved hours are the whole point.
The trucks, the routes, the HACCP floor — all solved. The order-taking is the piece that still eats hours it doesn't need to. That's the whole idea above, built for you, yours to keep.
See the order desk again