Software for foodservice distribution.
Standing orders, one price per customer, credit checked before the order is placed, and a storefront where the kitchen orders after hours.
Foodservice
Three things that are true every day.
The same order, every weekA restaurant's regular order should not depend on who answered the phone.
One price per customerTwo reps quoting two prices for the same case to the same account is margin walking out the door.
Everyone calls at fourOrder-taking peaks in one hour. The desk cannot answer every call, and the customer does not wait.
Built in
What APFoodz does for foodservice distributors.
Each of these is in the product today, not a roadmap item.
Standing ordersRecurring orders created overnight on the customer's schedule, with normal credit checks.How it works →
Customer pricingApproved prices, tiers and deals decided once and used by every channel.How it works →
Cut-offsCut-offs per warehouse, so no one promises a delivery the warehouse cannot make.How it works →
B2B storefront on your domainThe kitchen orders at eleven at night, at their price, and the order picks and routes like any other.How it works →
Credit at the orderCredit checked before the order is placed, not after the truck leaves.How it works →
Proof of deliverySignature and photos at the door, and a partial delivery invoices what arrived.How it works →
If this sounds like you
Four situations we built for.
Bring one of these to the demo and we will walk it through on your own items and customers.
- A standing weekly order that builds itself the night before the route day.
- A buyer who sees only their own prices, and Call for pricing where you choose.
- A restaurant that is held for approval when it reaches its credit limit.
- An order texted as a photo of a handwritten list, drafted and priced for a YES.
The parts you will use most
Where foodservice distributors spend their day in APFoodz.
Order entryA keyboard-first order builder with the customer's price, stock and margin on every line.Order entry →
B2B ordering storefrontCustomers order online on your domain, at their own price, around the clock.B2B ordering storefront →
Ordering by text messageCustomers text a list or a photo; an agent drafts the order at their price for a YES.Ordering by text message →
Credit control & collectionsCredit checks before the order is placed, and statements and reminders after.Credit control & collections →
Further reading
- The case-break workflow: what to track, what to skipBreaking cases is routine in foodservice. Here is what to record at each break, what helps, and what mostly slows the dock down.
- Cold-chain delivery: temperature capture at every stopWhen a customer says the product arrived warm, a reading taken at the door is the record that settles the question.
- Customer-specific delivery windows: how to enforce themHospitals, schools and restaurants receive on their own schedules. Record each window properly and plan routes around it.
See it with your own data.
A working session with your customers, your items and your route days. Thirty minutes.