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Butcher CRM

In a butcher's, orders are placed by the kilo rather than by the piece; the fat ratio of the mince, the thickness of the fillet and the delivery time are different for every customer. When that detail is spoken over the counter, the butcher preparing it and the person who took the order do not understand the same thing.

Restaurants and hotels are each an account record, and the agreed price per kilo sits in a field on the account. Fat ratio, thickness and packaging are fields on the order line.

Butcher CRM
  • Open the daily order of regular customers such as restaurants and hotels from a template, and apply the agreed price per kilo from the account
  • Write preparation instructions such as mince fat ratio, cut thickness and packaging onto the order line
  • Record the actual weight after weighing, and see the difference between order and delivery without waiting for the end of the month
  • Tie holiday period slaughter requests to an appointment record and plan the delivery order in advance
Trade Account PriceRestaurants and hotels are each an account record; the agreed price per kilo sits in a field on the account and reaches the order line from there.
Preparation InstructionFat ratio, thickness and packaging are fields on the order line; the butcher preparing it and the person who took the order look at the same line.
Weight DifferenceThe weight ordered and the weight delivered are two separate fields on the record; the difference is calculated from those fields and stays on the delivery record.
Slaughter AppointmentA holiday period slaughter is an appointment record with date and time fields; the day's delivery order is read from the list of those records.

In a butcher's, two businesses run behind the same counter: the retail customer walking in through the door, and the restaurant waiting for a delivery at the same time every morning. The second one's order carries a recipe — how many passes for the mince, what fat ratio, how many centimetres for the rib-eye. When the order is taken over the phone and written on a piece of paper, the butcher who prepares it never sees that paper; and because it stays unclear where the complaint after delivery came from, it usually ends up on the butcher.

In Rapitek CRM the trade customer is an account record; the agreed price per kilo and the standing order template sit on that account, and the preparation instruction sits next to the order line. Because the real weight off the scale is written onto the same record, the difference between the kilos ordered and the kilos delivered is not a matter of argument when the account is settled at the end of the month. And because a slaughter request during the holiday period is tied to an appointment record, the delivery order is known in advance rather than at the door.

The scope of the plans and the items priced separately are written on the pricing page.

Frequently asked questions

Can mincing and cut preparation instructions be kept on the order record?
Yes. Fat ratio, number of passes, cut thickness and packaging preference are fields on the order line; the butcher preparing it reads that same line rather than a recipe described over the phone. Because a regular customer's standard recipe sits on the account record, it is not asked again with every order.
What happens when the kilos ordered and the kilos delivered do not match?
The weight ordered and the weight off the scale sit in two separate fields on the record; the difference between them and its effect on the price are read from the delivery record. When the account is settled at the end of the month, which delivery produced how much difference comes out of the records rather than out of memory.
How do we plan the delivery order for slaughter requests during the holiday period?
A slaughter request is an appointment record with date and time fields; the day's delivery order is read from the list of those records. That way the order is known in advance rather than at the door.
Which is the best CRM software for a butcher?
When choosing a CRM for the butchery sector, you should look at sector workflows, integration capabilities, customisation options and the quality of support. You do not set up Rapitek CRM — we do: we configure the fields, stages and reports around your butchery process, we migrate your data, and we train your team in Turkish. Before building our own platform, our team completed more than 200 enterprise CRM projects during its Salesforce years; we carry out the setup with that experience.
How much does a butcher CRM system cost?
In a butcher's, because the person taking the order and the butcher look at the same order line, people on both sides become users of the system. We keep current plan prices in one place and publish them openly on our pricing page; we do not put figures on this page, so that you never read a different price in two places. The price is determined by the number of users and the plan chosen. The scope of setup, data migration and training is not the same in every project; the scope and any setup fee are worked out together in the discovery meeting and shared in writing. Rapi artificial intelligence credit and ERP integration are items priced separately.
How are CRM integrations carried out in the butchery sector?
If you use Logo, Netsis, Mikro or SAP, your CRM talks to it — we build the connection. There is no out-of-the-box module: because access and field structure on the ERP side change from installation to installation, a single button does not work the same way everywhere. The connection is built specifically for the project over our REST API covering 183 business objects, OAuth2, webhooks and import/export. We work out the scope and the cost in the discovery meeting and share them in writing.
How does the move to a CRM system work in the butchery sector?
We start with a discovery meeting: we work out your butchery process together, and which fields and which stages are needed. After the meeting, we give you a date, not a range. We migrate your data, and we train your team in Turkish. There is no call centre on our support line. Your question is answered by the team that builds and develops the product — this is a choice, not a matter of capacity.
Can mobile CRM be used for a butcher?
Yes. Field and branch teams can update the customer card, notes and follow-up tasks from their phone. The application is live on both the App Store and Google Play. The web interface also works on tablets and phones. The application does not work offline; if the connection drops while you are filling in a form, what you have written is kept on the device for 24 hours.
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