Weighing
In one record.
Booking journey
Harvest to stock for farms and wine estates, built for UK businesses
Teams in London, Manchester and Birmingham usually want this running before the next quarter, so the scope is built around how your people actually work. The harvest is weighed, given a batch number and enters stock. Quality, quantity and parcel origin are on record.
- English and the community languages your customers speak
- GBP, VAT and local levies
- Data protection under UK GDPR
From harvest to stock
During harvest, quantity and quality are entered on the phone or from the weighing slip; the system generates the batch number and books the produce to the right store or tank. The quantity going to the buyer or co-op the same day is set aside and the rest shows as stock.
Your benefits
How we work
- 1
Clarify requirements
By e-mail we discuss your property, your workflows and your goals and agree on the scope.
- 2
Build and connect
We build the solution to fit your hotel and connect it to your existing systems.
- 3
Test and launch
We test with real workflows, train your team and only go live when everything is right.
UK specifics
Storage conditions vary by product (cold store, humidity etc.); the farm sets them and the software keeps records.
Frequently asked questions
Can several stores be managed?
Yes; store, silo or cold room are defined as separate locations.
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