No mockups and no marketing renders. These are the real screens a working shop uses every day, with a plain answer to what you are looking at and how it works. Start with the pre orders, because that is the job most shops are currently doing on a spreadsheet.
Nearly every shop runs its bulk beef, chicken and holiday pre orders on a spreadsheet somebody types by hand off phone calls and messages. This is that job, done by the shop's own website.
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Every pre order you are running, and how it is filling.
You set up a sale once: what is for sale, what each item costs, how many you will take, the day orders close, and which days people can pick up. Then you post one link instead of a spreadsheet. Leave the quantity blank and it never cuts off.
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Whole birds, halves, bundles, different sizes, all in one sale.
Each item carries its own price, photo and quantity, so a chicken sale and a holiday roast sale work the same way. A deposit is optional and you set it per sale, which is what stops no shows on the things you make to order.
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The list you actually work off at the counter.
Filter to one day or the whole sale, print a page per pickup day, and sort by time for the schedule or by name for a checkoff sheet. Every line shows what they ordered and a phone number, with the totals added up for you. It exports to a file too.
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The page that replaces you typing their order in.
They pick their items, pick a pickup day, and leave a name and phone number. It confirms by email straight away and reminds them the day before. Nothing to install and no account to create.
The animal, the weights, and the customer's choices, all on one record instead of a clipboard in the cooler and a sheet somebody has to find.
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Every animal from drop off to pickup.
Tag and kill numbers, the dates, and the live, hanging, chilled and take home weights. Yield is worked out from the real numbers rather than a rule of thumb. A split animal carries an owner per share, each with their own name and address on the record.
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How the customer gets asked, after the animal is weighed.
Once the hanging weight is in, you send that owner a private link. No phone tag, no callbacks, and no guessing. The link is theirs alone and it stops working once the sheet is done.
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The customer choosing their cuts against the real hanging weight.
Primal by primal, with the take home weight updating as they go, so the number they see is the number they get. There is a trim budget behind it, so the sausage and brat picks cannot add up to more than their share can give.
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What goes out to the floor.
The finished sheet prints as a compact one page order with the animal's lot and tag numbers and the actual weights on it. Same sheet whether the customer filled it in at home or at your counter.
The front of the shop, for the customers who will never fill anything in online and the ones who would rather do everything that way.
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A tablet on your counter for walk ins.
Same cut sheet builder, full screen, no account needed. A name and a phone number is enough, and it clears itself for the next person. Staff unlock it once with the shop code.
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Everything moving through the shop today.
Orders move through their stages, get marked paid, and can be cancelled without losing the stock count. Marking one ready sends the customer an email so nobody has to make that call.
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Your case, online, sold by the pound.
Sections you name yourself, items priced by the pound or each, and a slicing choice on anything that gets sliced. Customers order down to how thick they want it, in quarter pound steps.
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Weigh a package, print its label.
Weight comes off the scale or gets typed in, and the label prints with your brand on it and a barcode. Retail packages get a price worked out from the weight, and a customer's own animal gets the not for sale marking where it belongs.
The part that usually happens at the kitchen table at nine at night.
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Built from the animal instead of by hand.
Kill fee, the hanging weight, that owner's share, and every upcharge their cut sheet earned. It comes out numbered and printable, you can edit any line before it goes out, and the customer keeps a copy in their own account.
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What you charge, set once.
Kill fee and per pound rates by species, plus the per pound work like patties, links, brats, curing and smoking. Change a rate here and every invoice built afterwards uses it.
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What is happening, by day.
Pickups, kill dates and cut dates land on it on their own from the orders and the animals. Staff can add their own notes and appointments on top.
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Who can see what.
Each person gets their own login and only the parts of the dashboard you tick for them, so the counter help is not looking at the books. You can reset somebody's password without calling anyone.
Fifteen minutes on a screen share, on your own shop's terms. I walk through whichever of these you care about and you tell me where it does and does not match how you work. If it is not a fit I will say so.